This dish is a particularly high quality food in more ways than one and is full of protein.
Tuna itself is already high in protein and comparatively low in fat, but we increase this by adding roasted and hulled hemp seeds and nutritious sprouts.
Hemp seeds are not only a high-quality source of protein, they also score high in vitamins B1, B2 and E, calcium, magnesium, potassium and iron, as well as the healthy omega-3 and omega-6 fatty acids.
Of course, we also did not miss the opportunity to prepare this dish with a little infused hemp seed oil to a real highlight.
For the preparation we recommend high quality tuna such as fresh Yellowfin tuna.
For 4 appetizer portions:
- 250g fresh tuna
- 1 avocado
- 1 tbsp. mung sprouts
- 1 TBSP. Green pea shoots
- 1 tbsp. adzuki bean sprouts
- 1 TBSP. Wheat sprouts
- 1 red onion
- 6-8 sugar snap peas
- 1 tbsp. roasted hulled hemp seeds
Prepare the red onion by peeling it and pouring boiling water over it, which takes away the sharpness.
The tuna fillet is cut into about 2 ½ cm cubes, as well as the avocado.
The sugar snap peas are blanched briefly in hot water and rinsed directly with ice water, so that they retain their fresh color, then cut crosswise into strips about 1 cm wide.
All ingredients are now placed in a bowl together with the sprouts and sprouting seeds.
For the dressing:
- 2 tbsp. soy sauce
- 1 TABLESPOON. Rice syrup
- 2 TSP. Rice vinegar
- ½ lime,- the juice of it
- 1 TBSP. Infused hemp seed oil
Mix all ingredients in a bowl, add to the tuna salad in the bowl and mix gently until evenly blended.
The salad tastes best when it stands for about 15 minutes to allow the flavors to develop before serving.
The salad can also be enjoyed with a little wasabi paste, served at the table.