A light and spicy raw fish dish that is perfect for a light meal or as an appetizer. Make it as mild or spicy as you like.
Ingredients
10 ounces of chopped, sushi grade tuna (about 1.5 cups)
1 teaspoon of avocado oil (link)
½ teaspoon of fish sauce (link)
2 teaspoons of coconut aminos (link)
optional for spice lovers: 1 Thai or Serrano chili or 1 teaspoon of chili flakes or cayenne pepper
2 to 3 Tablespoons of diced onions
1 small tomato diced
1 tablespoon of green onion, diced
optional garnish: tobiko or ikura fish eggs and/or chopped green onion
Instructions
Chop tuna into small cubes
In a bowl, mid avocado oil, fish sauce, coconut aminos, diced chili or chili flakes, diced onions, diced tomatoes and green onion in a bowl.
Throw diced tuna in the sauce and mix to combine well.
Serve over a bed of caulilfower rice*
*make cauliflower rice by roughly chopping cauliflower into smaller florets and processing the chunks in a food processor until you get a snow-like consistency. You can also make cauliflower rice by grating a whole cauliflower head on a cheese grater.
Steam the cauliflower in a saute pan with ¼ cup of water or bone broth until water evaporates and rice has a soft consistency like real rice.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/09/23/tuna-poke-cauliflower-rice/