I hate canned tuna. I hate its cat food odour. I hate the way it tastes.
But, I managed to create a recipe that makes me love canned tuna! Yep! I fooled my taste buds and tricked my brain into thinking it was so much more than just canned tuna.
Presenting CANNED TUNA SUSHI (low carb, low-sodium, spicy version).
Yields 10 Maki.
Serving Size: Entire Recipe
Protein: 40.9 grams
Carbs: 4.5 grams
Fat: 12.8 grams
1 can of Raincoast Trading White Solid Albacore Tuna (No Salt added - 1 can has 33.8 mg of sodium)
All-Natural Spicy Wholly Guacamole (available at your grocery store)
Seasoning: I used chilli pepper flakes, salt-free Mrs. Dash and a pinch of wasabi powder
1 Nori Sheet
Mix by hand (or use a mini food processor or a magic bullet) the Tuna, Wholly Guacamole and seasoning.
Take 1 Nori Sheet and cut it into 10 strips using scissors. It's easier to cut it now (cutting it after the tuna is placed makes a squishy mess).
Dampen both ends of a nori strip before placing the tuna at one end. Then roll it like a sleeping bag. Moisten the end to get it to stick down. Repeat for the other 9 strips.
Place a dollop of the All-Natural Spicy Wholly Guacamole on top of each maki. This represents 1 more TBSP of guacamole.
NOTE: I skip the soy sauce. 1 TBSP of soy sauce has about 1000mg of sodium! So either use low sodium soy sauce, a soy sauce alternative or nothing!
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