- 4 oz fresh tuna, shaved
- 8 Boston lettuce leaves
- 8 coriander leaves
- 1 oz green tea leaves
- 1/4 tsp sea salt
- 1 tsp raw honey
- 1 tbsp coconut water
- 2 tsp shallots, finely diced
- 1 tbsp extra-virgin olive oil
- Prepare Macha Vinaigrette: In a small saucepan, bring 1/2 cup water to a boil on medium-high. Add tea leaves and steep for 1 minute. Using a fine mesh sieve, strain tea leaves and add salt, honey, coconut water, shallots and oil. Remove from heat and set aside.
- In a small bowl, combine tuna with macha vinaigrette. Distribute 1/2 oz tuna among each lettuce leaf. Garnish each lettuce cup with coriander.
Nutrients per tuna lettuce cup: Calories: 40, Total Fat: 3 g, Sat. Fat: 2 g, Monounsaturated Fat: 1.5 g, Polyunsaturated Fat: 0.5 g, Omega-3s: 180 mg, Omega-6s: 160 mg, Carbs: 1 g, Fiber: 0 g, Sugars: 1 g, Protein: 3.5 g, Sodium: 68 mg, Cholesterol: 5 mg