-
1
Cut the tuna into small dice.
-
2
Put it in a medium bowl and cover with plastic wrap.
-
3
Chill in the refrigerator until it is very cold, about 30 minutes.
-
4
When ready to serve, mix the tuna with the Asian sauce, half of the scallions, the ginger, the lime zest, and 1 tablespoon of the lime juice.
-
5
Taste, and adjust the seasonings if necessary.
-
6
In the center of each of 4 salad plates, form a mound of tuna.
-
7
In a small bowl, mix the remaining scallions with the mushrooms, sesame seeds, and remaining 2 tablespoons of lime juice.
-
8
Season the mushroom salad with salt and pepper to taste.
-
9
Sprinkle the textured vegetable protein over the tuna, and then pile the mushroom salad on top.
-
10
Serve immediately.
-
11
Thinking about going vegan?
-
12
Replace the ground meat in any recipe in this book with textured vegetable protein (TVP), a soy product that has a texture similar to ground meat when cooked.
-
13
TVP works well in dishes such as casseroles, pasta sauces, vegetarian soups, and chili.
-
14
It absorbs spices and flavorings wellmuch like tofu and ricemaking it an extremely versatile staple for those who want to eschew (not chew) meat.
-
15
Fat: 26g (before), 2.1g (after)
-
16
Calories: 357 (before), 128 (after)
-
17
Protein: 18g
-
18
Carbohydrates: 10g
-
19
Cholesterol: 26 mg
-
20
Fiber: 2g
-
21
Sodium: 415mg
