Tuna sashimi, orange and fennel salad with lime and honey dressing

I ate way too many simple carbs today and by the time it got to six o’clock, I was desperate for some good quality protein and a green crunchy salad. On the way home, I was very excited to see there was still some australian sashimi grade tuna at the local fishmonger. I thought this would go perfectly with in-season fennel, oranges and lime – and also rid me of the sluggishness that comes with a day of unbalanced eating.

There are lots of reasons to eat fish. It is an excellent source of protein, low in saturated fats and contains omega 3 fatty acids. Omega 3’s have been linked to maintaining cardiovascular health and the healthy development of the brain, eyes, skin and nervous system. Omega 3 fats are also believed to protect against inflammation, depression and behavioural disorders. Try to eat at least 100g of fish 2-3 times a week.

Ingredients

• 200g fillet of tuna (sashimi grade) 

• 3 cups of mixed lettuce leaves and rocket
• 1 cup thinly sliced fennel

• 1 orange (segmented)
• cherry tomatoes
• Tbsp of chives (chopped)

Dressing

• 2 tablespoons lime juice

• 1 tbsp honey
• 5 tbsp olive oil 

• 1 tbsp of sesame oil
• 1 tbsp of tamari
• 1 tbsp of Mirin
• Tbsp of sesame seeds
• Salt and Pepper

Serves 4 as starter or 2 as main course

Source for fish information: Jukic, K. 2010. Fish and Seafood lecture. University of Sydney