Tuna Poke

Be sure to use sushi-grade tuna for this fish salad because the fish is raw and isn't "cooked" with citrus juice, as in seviche.

Yield: 4 servings (serving size: 1/4 cup tuna and 1/2 cup cucumber)

Ingredients

• 1/4  cup  chopped green onions
• 1  tablespoon  low-sodium soy sauce
• 1/2  teaspoon  grated peeled fresh ginger
• 1 1/2  teaspoons  peanut oil
• 1/2  teaspoon  dark sesame oil
• 1/2  pound  sushi-grade tuna, cut into (1/2-inch) cubes
• 1  garlic clove, minced
• 2  cups  (1/4-inch-thick) diagonally cut slices peeled cucumber

Preparation

Combine the first 7 ingredients in a medium glass bowl. Cover and chill 2 hours. Serve tuna mixture over cucumber.

Nutritional Information

Calories:

94 (28% from fat)

Fat:

2.9g (sat 0.5g,mono 1.1g,poly 0.9g)

Protein:

13.9g

Carbohydrate:

2.4g

Fiber:

0.7g

Cholesterol:

26mg

Iron:

0.6mg

Sodium:

157mg

Calcium:

19mg