Japanese cuisine frequently features raw fish, which is considered a delicacy.
Brighten your day and sharpen your mind with this omega 3 eye-opener. SERVES 2
2 Tablespoons coconut oil
2 cups of spinach torn into bite sized pieces
2 ahi tuna, 4-6 ounces or (120 - 180 grams)
each thinly sliced
1 cup of mango or peach slices
½ cup of blueberries
Warm the coconut oil over low flame until liquid. Combine with spinach and toss well. Arrange the sashimi over the spinach with mango or peach slices. Scatter with berries.