- 2 tablespoons low-fat mayonnaise
- 1 teaspoon sriracha* or hot chile sauce
- 3 teaspoons unseasoned rice wine vinegar, divided
- 1 tuna steak (about 6 ounces)
- 2/3 cup hot cooked brown rice
- 1/4 cup diced cucumber
- 1/4 ripe avocado, sliced
- Black sesame seeds (optional)
Whisk mayonnaise, sriracha sauce, and 1 teaspoon vinegar in small bowl. Rub tuna evenly with half of sauce. Marinate 10 minutes.
Meanwhile, stir remaining 2 teaspoons vinegar into rice; set aside.
Heat small nonstick skillet over medium-high heat. Cook tuna 2 minutes per side for medium-rare or until desired doneness is reached. Slice tuna.
Divide rice, cucumber, avocado, and tuna slices into 2 bowls. Sprinkle evenly with sesame seeds, if desired. Drizzle evenly with remaining half of sauce.
*Note. Sriracha is a Thai hot sauce and is available in Asian specialty markets.
Yield: 2 servings.
Nutrition Facts Per Serving:
Calories: 212, Carbohydrates: 20 g, Protein: 23 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 33 mg, Sodium: 238 mg, Fiber: 2 g
Exchanges per serving: 2 bread/starch, 3 meat.
Copyright Diabetic Cooking.