This delicious salad is a great way to boost levels of healthy fats and it is also very supportive of hormonal health thanks to the detoxifying properties of the miso, cabbage and seaweed.
Seaweed is thought to have the broadest range of minerals of any foods and it has been shown to have cancer-protective qualities, be great for digestion, heart health and being nature’s richest source of iodine help boost the thyroid.
Many people are deficient in iodine which is vital to thyorid health and seaweed is a fantasitc source. Iodine is also important for protection against breast cancer.
Miso is rich in B vitamins and probiotics (amoung many other nutrients) and so further supports hormonal health and helps counteract stress in the body. I tend to eat this quite regularly as it is so easy to make and is very filling and satisfying. To really bring out the flavours, serve with a dash of wasabi and fresh lime.
This is also a great recipe when on a detox as it is packed full of liver-supportive nutrients.
Note: if possible look for unhulled sesame seeds and tahini made from unhulled seeds. The hulls act as a protective layer which keeps the oil more stable and prevents it going rancid. The unhulled seeds also contain more minerals such as calcium.
|4 people||20 minutes|
A deliciously light and refreshing salad that is very supportive of detoxification and hormonal health (the thyroid in particular). Very quick and easy to make and a great way to add more seaweed to our diets.
- 1 200g thick tuna steak
- 1 inch ginger
- 1 tbsp sesame oil
- 3 tbsp sesame seeds
- 1 cup dried arame or any seaweed
- half red cabbage
- 3 carrots
- 4 tbsp tahini
- 2 tsp miso
- 1 tsp maple syrup
- 2 tsp warm water
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- Place the dried arame in a bowl of water and leave for 15 minutes to rehydrate.
- Meanwhile, marinade the tuna in the grated ginger and sesame oil.
- In a large bowl, grate the cabbage and carrots and add the drained arame.
- To make the dressing, mix together the tahini, miso and maple syrup. Add one tsp warm water to thin the dressing. Slowly add more water until the liquid has a silky, honey-type consistency. Pour this over the grated salad and mix well.
- Place the sesame seeds on a plate and roll the tuna edges on all sides to get a good covering. Heat a griddle pan until very hot then brush with olive oil. Place the sesame coated tuna on the griddle and cook for about 30 seconds. Using tongs, turn the tuna and sear on each side. Don't cook it for too long as you want it to be pink in the middle.
- Transfer the tuna to a chopping board and carefully cut into slices, roughly 1cm thick. Arrange slices on a plate next to the salad and serve with a dash of wasabi sauce.
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