Description
Refreshing Ahi Salad with cucumber ribbons, pickled onions, dill and mustard seed dressing – a simple healthy tuna salad recipe that is low-carb, gluten free, and paleo.
Ingredients
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- 1/4 cup rice vinegar
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- cracked pepper
- 2 teaspoons mustard seeds ( or use whole grain mustard)
- 1 star anise pod ( optional)
- 1/2 red onion- finely sliced
- 1 English cucumber ( or 4 turkish, about 12 ounces total)
- 4 ounces sushi grade ahi
- 1 tablespoon olive oil
- Fresh dill
Instructions
- In a small pot or saute pan, bring vinegar, sugar, salt, pepper, mustard seeds, star anise to a boil. Add the finely sliced red onion. Simmer two minutes and chill in the fridge 20 minutes or until cold (you can do this the day before).
- When ready to serve, thinly slice the cucumber with a vegetable peeler or mandolin. Slice one side ( laying it down on a counter, peeling towards you, then flip over and slice the other side. Discard the seedy middle section. Place cucumber ribbons in a bowl. Top with half the dill and mix.
- Cut the ahi, slicing ¼ inch thick, bite size pieces, cutting across or against the grain, then toss with the onions and pickling liquid ( make sure you’ve waited until it’s cold, and fish out the star anise pod) and toss to coat.
- Pour the ahi-onion and liquid over the cucumber ribbons, gently tossing. Using tongs divide and arrange among bowls. Garnish with fresh dill and a drizzle of olive oil ( optional).
Nutrition
- Serving Size:
- Calories: 197
- Sugar: 13.5 g
- Sodium: 609.2 mg
- Fat: 8.1 g
- Saturated Fat: 1.2 g
- Carbohydrates: 15.7 g
- Fiber: 0.8 g
- Protein: 14.8 g
- Cholesterol: 22.2 mg