1. Combine all ingredients for the dressing in a mixing large bowl.
2. Cut the tuna fillet into ½ inch cubes and toss into the dressing. Refrigerate covered.
3. Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill.
4. Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (63g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 32 (44%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 11.2mg||3 %|
|Sodium 226.7mg||8 %|
|Potassium 168.2mg||4 %|
|Total Carbohydrate 4.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.9g|
|Protein 6.6g||9 %|
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Calories per serving: 73
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