Was on the hunt for a low-carb pescatarian meal to lighten up my diet for spring. Started with the salad and remembered I had this smoked tuna from my local fishery in the freezer. This turned into a feast of peppery greens, and smoky tuna filets dressed in olive and sesame oils. YUM
Dressing: 2 Tbsp Olive Oil , 1 Tbsp Nutritional Yeast, 1/2 Lemon. Miso might be an alternative to the nutritional yeast – going to try that next time!
Salad
- Greens ( I used kale and arugula)
- Radish thinly sliced
- Green Onion chopped
- Add other veg as you see fit
- 1/2 package or 50 g thinly sliced smoked tuna (lox might work well too)
Finish: Pour some sesame oil on top and toss with sesame seeds. Salt to taste, I highly recommend the himalayan pink salt!
