Bring 6 quarts of water to a boil and add 2 tablespoons salt. Slice tuna into 4 equal pieces and place each between lightly oiled pieces of aluminum foil. Lightly pat tuna with a cleaver until paper thin. Carefully flip each piece onto a chilled plate and refrigerate, wrapped in plastic. Place sweet potato cubes into boiling water and cook until tender yet firm (3 to 4 minutes). Rinse under running water until cool and set aside. Remove seeds from cucumber and cut into 1/8th-inch thick half moons with skin on. Place onion, saffron and white wine vinegar to a boil and reduce by half. Place vinegar mixture in blender with mustard and blend until smooth. Drizzle in a half cup extra virgin olive oil until emulsified and season with salt and pepper. Set aside. Remove tuna plates from refrigerator and season with salt and pepper. In a mixing bowl, dress cucumbers and sweet potatoes together with 2 tablespoons extra virgin olive oil and season with salt and pepper. Divide sweet potato mixture in center of each plate, drizzle with saffron vinaigrette and serve immediately. Yield: 4 servings Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #469 by "email@example.com"
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|Serving Size: 1 Serving (827g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 25 (19%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 847.9mg||29 %|
|Potassium 542.1mg||14 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 11.2g|
|Protein 4.7g||7 %|
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Calories per serving: 130
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