Ahi Tuna Lettuce Cups

Prep Time: 20 mins | Cook Time: 0 minutes | Course: Dinner | Servings: 4 

Ahi tuna in lettuce cups with cucumber, green onions, carrot, cilantro, mung beans and mint. Dipping sauces are a mixed-nut butter and a lemon, ginger, green onion and sesame oil. Inspired by the True Food Kitchen menu by Dr. Andrew Weil. https://www.truefoodkitchen.com/menu/

1 piece ahi tuna, cubed

1 tsp lemon juice

1 head butter or bibb lettuce, separated into cup sized leaves

⅓ cup carrot shreds

⅓ cup cocktail cucumbers, diced

⅓ cup mung beans

1 green onion, sliced

2 Tbsp cilantro, chopped

1 Tbsp mint, chopped

Slice ahi into cubes and sprinkle with lemon juice, chill in the fridge until ready to serve. Place 2 leaf cups one under the other on a platter, repeating all the way around. In a medium sized mixing bowl combine the carrot, cucumber, mung beans, green onions, cilantro and mint. Sprinkle into lettuce cups decoratively. Add ahi just before serving. Serve with the nut butter and lemon ginger sauce letting everyone drizzle over their salads to their own liking.

Nut Butter:

½ cup lightly salted mixed nuts

3 Tbsp peanut oil

Blend nuts in a high powered blender adding 1 Tbsp of nut oil at a time until nuts are smooth and sauce is a fairly thin consistency. Serve in a ramekin or other small serving dish.

Lemon Ginger Sauce:

4 Tbsp lemon juice

2 Tbsp sesame oil

1 tsp ginger, freshly grated

1 Tbsp green onions, chopped

Mix ingredients together in a ramekin or other small serving dish.