Katsuo no Tataki Salad

Katsuo no Tataki Salad features seared bonito fish served over a bed of fresh greens, drizzled with a zesty citrus dressing. This vibrant dish is a perfect blend of flavors and textures, making it a refreshing and healthy option for any meal.

Ingredients

• Bonito fillet - 200 grams
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Mixed salad greens (arugula, spinach, etc.) - 100 grams
• Cucumber - 1 small, thinly sliced
• Radishes - 4, thinly sliced
• Scallions - 2, finely chopped
• Sesame seeds - 1 tablespoon
• Lemon juice - 1 tablespoon
• Soy sauce (or coconut aminos for Paleo) - 1 tablespoon
• Grated ginger - 1 teaspoon

Steps

1. Pat the bonito fillet dry with paper towels and season both sides with salt and black pepper.
2. Heat the olive oil in a skillet over medium-high heat. Once hot, sear the bonito fillet for about 30 seconds on each side until it is browned on the outside but still rare in the center.
3. Remove the bonito from the skillet and let it rest for a few minutes before slicing it thinly against the grain.
4. In a large bowl, combine the mixed salad greens, cucumber, radishes, and scallions.
5. In a small bowl, whisk together the lemon juice, soy sauce (or coconut aminos), and grated ginger to make the dressing.
6. Drizzle the dressing over the salad and toss gently to combine.
7. Plate the salad and arrange the sliced bonito on top. Sprinkle with sesame seeds before serving.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in omega-3 fatty acids, promoting heart health.
• High in protein, supporting muscle maintenance and repair.

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