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TUNA CARPACCIO WITH CUCUMBER AND YOGURT

The Essential Diabetes Cookbook
by Antony Thompson

This is a lovely healthy appetizer or light lunch dish, but make sure you use sustainable yellow fin tuna, never blue fin.
Serves 4


INGREDIENTS

    · 11½ oz good-quality tuna
    · 3 tablespoons non- fat natural Greek yogurt
    · 1 garlic clove, crushed to a paste with a little salt
    · 2 teaspoons chopped fresh mint
    · salt and freshly ground black pepper
    · grated zest and juice of 2 lemons
    · 2 tablespoons extra virgin olive oil
    · 1/2 English cucumber, cut into 1/2 in. dice
    · multigrain bread, to serve


DIRECTIONS

1. Freeze the tuna for 1 hour—this makes it easier to slice it really thinly. While it is in the freezer, mix together the yogurt, garlic, and mint. Season with a little salt and black pepper and loosen with a little of the lemon juice.

2. With a sharp knife, cut the fish into very thin slices. Arrange the slices onto individual cold plates and drizzle each plate with olive oil and the remaining lemon juice. Scatter the diced cucumber and lemon zest over the top, then dot with the minted yogurt. Serve with a multigrain bread.


NUTRITION

    Amount per portion:  Energy 173 cals, Protein 21.0g, Fat 9.0g, Saturated fat 1.6g, Carbohydrate 2.0g, Total sugars 1.2g, Fiber 0.3g, Salt 0.75g, Sodium 293mg
     

 

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