Since I have gone grain-free, I miss my weekly sushi. Three of us go out every week for “Sushi Thursday” and now I no longer order sushi because of the glutenous rice. It doesn’t spoil the fun of the three amigas luncheon but I don’t get my sushi “fix.” My husband decided to help me through my sushi craving by creating a “deconstructed sushi” with Ahi tuna, leafy green lettuce instead of rice and the usual fixings for sushi. It probably looks closer to a sushi salad but having my Ahi tuna and avocado made things a little bit better.
- 1 pound fresh Ahi tuna, lightly salted
- 1 head leafy green lettuce (not iceberg but the curly leaf type)
- 1 bunch of scallions
- 1 avocado
- 1 cucumber
- Ginger dressing
- Lightly sear the Ahi tuna.
- Cut lettuce into small pieces to act as a bed for the tuna.
- Chop scallions, avocado and cucumber and layer on lettuce.
- Slice tuna and layer on top of lettuce bed.
We arranged it in individual bowls for ease of serving.
- Drizzle ginger dressing on top.
The ginger dressing we use is locally made here in Maryland. All natural products and gluten-free. Locally, they are carried at the Costco warehouse stores and online.