Tuna Sashimi with Jalapeno
- 4 ounces sashimi- or sushi-grade ahi tuna, cut into 8 equal slices
- 8 very thin jalapeno slices (rounds)
- 2 teaspoons ponzu sauce (look for it in the international section next to the soy sauce)
- Sea salt, to taste
- Arrange the tuna slices on a plate so the slices are touching in the center and point outward (like a starburst pattern).
- Place a piece of jalapeno in the center of each tuna slice.
- Drizzle the ponzu evenly over the top.
- Season with salt.
- Serve immediately.
- Calories: 153
- Protein: 28g
- Carbohydrates: 2g
- Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Trace Fiber
- Sodium: 282mg
tuna, thin, ponzu sauce, salt
Taken from www.epicurious.com/recipes/food/views/tuna-sashimi-with-jalapeno-375469 (may not work)