Korean · Lunch
Spicy Raw Tuna Salad (Keto)
Raw sushi-grade tuna cubes are tossed in a gochujang-sesame dressing with scallion and cucumber, layered over cooling avocado and sesame-oiled greens. Crisp nori, sesame seeds and chili oil bring heat and crunch while keeping this Korean-style salad genuinely low-carb.
$9
20 minsPrep
0 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
455Calories
33.6gProtein
31.2gFat
15.1gCarbs
4.2gSugar
6.9gFiber
880mgSodium
65mgChol
5.4gSat Fat
1050mgPotassium
90mgCalcium
2.3mgIron
4.2mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
low-cholesterol
high-fiber
keto
Instructions
1
Prep
Cut tuna into 1/2-inch cubes and pat dry. Mince garlic, grate ginger, slice scallion and cucumber, slice avocado, and tear nori into strips.
2
Build
Whisk gochujang, 1 tsp sesame oil, rice vinegar, soy sauce, garlic and ginger until smooth and glossy.
3
Marinate
Fold tuna cubes into dressing and chill 10 minutes until edges firm and color slightly.
4
Plate
Toss greens with sesame oil and salt. Mound on plate, fan avocado alongside, spoon tuna and sauce over top, scatter scallion, nori, sesame seeds and finish with chili oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g sushi-grade raw tuna
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp soy sauce
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh ginger
- 22 scallion
- 11 cucumber
- 11 avocado
- 3 oz86g mixed salad greens
- 2 tsp2 tsp sesame oil, for the greens
- 11 sheet nori
- 1 tsp1 tsp sesame seeds
- 1 tsp1 tsp chili oil
- pinch of salt
