Access to all articles, new health classes, discounts in our store, and more!
- 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 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.
Become a member and check out other Annie Dru recipes:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2015 | Volume 39, Number 2
Copyright © 2015 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide