1. Dice the tuna into 1/2-inch chunks.
This dish must be refrigerated until time to serve.
Eat within 4 hours or the tuna will "cook" too much and become dry.
2. In the large, nonreactive bowl, add the lime juice over the tuna, mix, then add coconut milk, and salt, and stir to mix. Add the remaining ingredients and mix them gently to coat the tuna.
3. Cover the mixture and let it rest in the refrigerator for about 20 minutes, then taste it and adjust the seasonings if necessary. Serve in a butter lettuce–leaf bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (64g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (20%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 55.4mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.8g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5
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