Happy New Year! Let's start the year right with a good-for-you dish that is bright and easy. Not to mention flavorful.
Ever since my trip to Japan I've been more into sushi and willing to try things I wouldn't eat before. One thing that surprised me was the high use of mayo in Japan. Sounds weird, but it's delish! I've seen bowls like this around, but here is my interruption. The spicy mayo sauce is inspired by Mininmalist Baker. This is an easy and healthful meal during a Whole 30!
Ingredients - Spicy Mayo Sauce
- 1 cup raw cashews
- 1 lemon
- salt + pepper
- apple cider vinegar
- chili garlic sauce
Ingredients - Bowl
- sesame seeds
- olive oil
- cauliflower rice
- salt + pepper
- tuna packed in water
- Soak the cashews in water for at least 4 hours before beginning.
- Add the cashews to a small food processor and blend until smooth.
- Add the juice of one lemon, salt, pepper, about 2 tablespoons apple cider vinegar, and some garlic chili paste. Blend until smooth.
- Taste and adjust the seasonings. I'm a wimp, so I didn't add much garlic chili paste, but make the sauce spicier than you think it should be because it is going on food without a lot of flavor.
- Add water as needed to thin out the sauce to a drizzle consistency.
- In a dry skillet, toast the sesame seeds, optional.
- Add oil to a pan to heat, add the cauliflower rice (please buy cauliflower already riced, your life will be so much better!). Stir to coat and season with salt and pepper. Cook for about 8 minutes until the cauliflower is soft and some pieces have browned.
- Julienne or shred the carrot, cucumber and avocado.
- Toss the tuna in a bit of spicy mayo sauce.
- Lay down a bed of cauliflower, top with avocado, cucumber, carrot, and tuna. Drizzle with the sauce and sprinkle on sesame seeds.