I had planned to make a fun dinner for my family with a tuna tartare “appetizer”. However the tuna was so filling, I saved the rest of the dinner for the next night! I fried up some wontons to go along with it and we had ourselves a meal!
This meal was perfect for my husband who has kidney disease and could even satisfy my daddy who has diabetes. I read that the American Diabetes Association and the American Heart Association recommend that you should include fish in your meal plan two or three times a week. So this recipe rocks!
Health tips: Kidney friendly*, low carb, diabetes friendly, anti-inflammatory
Ingredients (2 servings) and tools:
½ lb. ahi tuna (fresh from the seafood case) which is about 1 tuna steak
1 TBS soy sauce (preferably low sodium)
1 TBS sesame oil (or you can use 1 tsp chili flavored sesame oil mixed with 2 tsp regular sesame oil)
½ TBS rice vinegar
1/2 lime, juiced
½ to 1 whole avocado (I used 1 whole avocado which was filling, but if you have kidney disease, use 1/2 of an avocado)
½ thinly sliced jalapeno (optional and not necessary especially if you are using the chili flavored sesame oil)
1 EMPTY 8 oz can with both ends cut out (I used an 8 oz tomato sauce can. I just put the tomato sauce in the freezer for later use)
If you want some wonton chips or strips (which I highly recommend), go ahead and make these first so they are ready. See recipe below.
Now…Mix the soy sauce, sesame oil, vinegar, lime juice (and sliced jalapeño if using) in a bowl and set aside. Cut ahi tuna into about 1 centimeter chunks and leave on the cutting board until you are ready to assemble. In another bowl, dice your avocados and squeeze in some lime juice, give it a gentle stir with some sesame seeds. Now you can add the tuna in the bowl with the soy sauce mixture and gently stir (you just don’t want to do it too early or the tuna will start to cook from the lime).
From here, you have 2 choices: you can serve it the “easy way” or the “fancy-shmancy” way…
The easy way: Get 2 bowls out, divide the tuna and avocado in 2 servings, gently stir, and serve with wonton chips on the side.
The fancy-shmancy way: Take your empty 8 oz tomato can and set it on the middle of your plate. Spoon ¼ of the tuna mixture in the can and press down. On top of that, add ½ of the avocado mixture and press down. Last, add another ¼ of the tuna mixture and press down one last time. With one hand hold the can in place and with your other hand, gently push the contents of the can out. That’s it! Repeat again for the second plate. Now decorate it however you’d like. Add some wonton strips, chips, thinly slice jalapeno, curly scallion strips, or sesame seeds on the top or side of the pate as a garnish! GORGEOUS!
Serve with wasabi mascarpone or Sriracha mascarpone, if desired.
Fancy-Shmancy stuff (tasty but optional):
My husband loves Wasabi and I love Sriracha, so I made us each sauce to dip the delicious-ness in!
2 TBS mascarpone, 1 TBS wasabi paste from the tube, small squeeze of lime juice. Mix and enjoy.
2 TBS mascarpone, 1 TBS Sriracha, ¼ tsp sesame oil, small squeeze of lime juice. Mix and enjoy.
Wonton chips and strips:
Cut wonton squares into any shape you’d like (or leave them whole). Then spray them with some olive oil cooking spray and bake in the oven on a cookie sheet at 400 degrees F until golden, (about 5, plus minutes). Or you can add some oil in a small pan and fry them up a few at a time then drain on a paper towel.
Curly scallion strips:
Cut scallions into 2 ½ in chunks. Then slice each chunk into thin strips. Add strips to a small bowl filled with ice and water. They become curly on their own once they’re put into the ice bath! Use these for a mild onion flavor and a cute garnish!
*Many people who have kidney disease are on a low protein, low sodium, low potassium diet. Make a few adaption’s, and this can be good for someone who needs to follow this type of diet. Using only 1 tablespoon of low sodium, and using ½ of an avocado is a healthier option. Baking your wontons in the oven as opposed to frying them is also a healthier way to go. 4 oz of protein per serving is healthy for someone who has kidney disease.