FRESH TUNA CEVICHE WITH YUCCA MASH. This main course will sure knock your socks off!

INGREDIENTS:

FOR CEVICHE:

200 G FRESH TUNA 1 SMALL AVOCADO 1/2 ONION 1/2 JAPANESE CUCUMBER 10 CHERRY TOMATOES 2 TABLESPOONS CHOPPED CILANTRO 1 PINCH PINK HIMALYAN SALT 1 PICH BLACK PEPPER 1 LIME (JUICE) 2 TABLESPOONS FLAXSEED OIL OR AVOCADO OIL

FOR MASH:

2 SMALL YUCCA 1 PINCH PINK HIMALAYAN SALT 1 TABLESPOON GHEE

INSTRUCTIONS:

1- CUT CUBES OF TUNA FISH, AVOCADOS, CUCUMBER. CHERRY TOMATOES CUT IT THIN CIRCLES, RESERVE; 2- IN A LARGE BOWL SQUEEZE JUICE OF LIME, ADD THE OIL, SALT AND PEPPER; 3- POUR CUT INGREDIENTS INTO BOWL, ADD THE CILANTRO AND MIX WELL. REFRIDGERATE UNTIL COOL; 4- IN A MEDIUM POT WITH WATER, BOIL YUCCAS UNTIL SOFT; 5- IN A FOOD PROCESSOR OR POTATO MASHER, MASH YUCCAS. ADD SALT AND GHEE TO THE MIXTURE OF PUREE. 6- SERVE TUNA CEVICHE COOL AND THE YUCCAS MASH WARM.

SERVES: 2 PREP TIME :20 MIN COOK TIME: 60 MIN TOTAL TIME: 1H 20MIN DESCRIPTION: GLUTEN FREE, HIGH PROTEIN CONTENT.