Sam tops his version of this Spanish-inspired seafood dish with freshly popped popcorn dusted with a dash of Truvia® natural sweetener, spicy chili pepper and lime zest.
Serves 8, 4 oz serving
Ingredients
Ingredients
Tuna1 tsp roasted garlic oil
1 Tbsp extra virgin olive oil
1 tsp chopped ginger
½ cup reduced sodium soy sauce
¼ cup brunoised red onion
¼ cup fresh lime juice
Zest of 2 limes
1 jalapeno brunoised
2 Tbsp chopped cilantro
2 Tbsp sliced scallion
1 pound sashimi quality yellow fin tuna number 1
½ tsp aji amarillo paste
½ tsp cumin
Fresh cracked black Pepper
Popcorn¼ cup of Canola Oil
½ cup Popcorn Kernels
Zest of One Lime
One Lime
1 Tbsp + 2¼ tsp of Truvia
® natural sweetener spoonable*
2 Tbsp of Chili Pepper
4 Tbsp unsalted butter
Sea salt and Fresh Black Pepper
* or 6 packets of Truvia® natural sweetener
Instructions
Instructions
TunaCube the tuna into equal ½ inch squares. Mix the remaining ingredients thoroughly in a medium mixing bowl with a rubber spatula.
Add the tuna gently and coat well.
PopcornIn a large pot heat the oil over medium high heat. Once Hot add the kernels and cover. Shake the pot vigorously for at least 3 minutes or until the corn stops popping. Once done remove from heat and toss the popcorn into a large mixing bowl and season well with the sea salt and black pepper-
Take the butter and melt in microwave, then add the lime zest, Truvia
® natural sweetener and chili pepper and mix well- Pour over the popcorn and mix well
Take a slotted spoon and place the tuna in a bowl and top with a small amount of popcorn and enjoy
Nutrition Facts per serving
Nutrition Facts per serving
Calories 260; Total Fat, 16g; Saturated Fat, 4.5g; Trans Fat, 0g; Cholesterol, 40mg; Sodium, 510mg; Total Carbohydrate, 16g; Dietary Fiber, 3g; Sugars, 0g; Erythritol, 3g: Protein, 16g; Vitamin A, 15% DV; Vitamin C, 15% DV; Calcium, 2% DV; Iron, 8% DV.
