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Seared Ahi Stacked Salad
Background info: Long before being compressed into a tin can, tuna has provided vital nutrition to many traditional cultures, such as the native Hawaiians, who preferred to consume this “chicken of the sea” semi-raw, especially in one of their most recognizable dishes, poke. Similar to other raw seafood recipes around the world (like ceviche, which originated in ancient Peru, among the Moche Peoples), poke was traditionally prepared with salt and often would be flavored with ingredients like seaweed.
Despite the continued debate regarding potential health implications due to heavy metals and other complications associated with consuming raw fish, tuna provides a fairly impressive dose of amino acids, such as taurine, which is critical for maintaining proper hydration and cellular electrolyte balance.
– Price-Pottenger
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Ingredients
- 1 pound ahi tuna
- 1 cup cucumber, peeled, seeded, and diced
- ½ cup diced Vidalia onion
- ½ cup diced red pepper
- 1 cup diced avocado
- ¼ cup chopped cilantro
- ¼ cup pine nuts, toasted with salt
- Juice and zest from ½ lemon and ½ lime
- ¼ cup Cilantro-Lime Aioli
- Coconut oil for searing
- Salt
Directions
Salt ahi, add coconut oil to hot skillet, and sear fish on both sides, or grill briefly (2-3 minutes per side). Chop ahi into quarter-inch cubes. Add diced vegetables, avocado, cilantro, pine nuts, and citrus juice and zest, and toss gently with cilantro-lime aioli. Use circular mold or cookie/biscuit cutter to build stacks.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara. See her YouTube presentation on the “PricePottenger” channel, and visit her website at www.lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from Price-Pottenger. To order: price-pottenger.org/store or 619-462-7600.
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Published in the Price-Pottenger Journal of Health & Healing
Summer 2015 | Volume 39, Number 2
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