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Add a photoServings: 4
Ingredients
- 3/4 lb Tuna steak
- 1/2 c. Lime juice
- 1/2 c. Coconut lowfat milk
- 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 c. Small-diced mango
- 2 Tbsp. Small-diced red pepper
- 2 Tbsp. Minced fresh cilantro
- 2 Tbsp. Toasted coconut
- 2 Tbsp. Chopped shallots Cilantro sprigs for garnish
Directions
- Dice the tuna into small pcs, place in a glass bowl, cover with the lime juice and coconut lowfat milk. Cover and chill for 4 hrs. Pour off the excess liquid, and toss with 1 Tbsp. of the extra virgin olive oil and salt and pepper to taste.
- In another bowl, combine the mango, peppers, cilantro, shallots, coconut, and the remaining extra virgin olive oil, and season. Combine remaining ingredients for relish.
- Begin building your parfait. Place 1 Tbsp. of the relish in the bottom of each glass. Top with 2 Tbsp. of the tuna. Continue till the glasses are full ending with the relish on top. Refrigeratefor 1 hour. Garnish with more cilantro sprigs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 18 | 58% |
| Total Fat 2.2g | 3% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 61mg | 2% |
| Total Carbs 3.55g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.92g | 1% |
| Protein 0.35g | 1% |
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