8 servings

800 gr cauliflower rice cooked al dente or to taste (4 cups) (recipe in Recipe Book)

6 g xanthan gum

8 tbsp rice vinegar or to taste

2 tsp sea salt

pepper to taste

1 tsp stevia powder or to taste

3 sliced avocados

400 gr tuna washed and shredded

¼ chopped red bel pepper

60 g plain Greek yogurt, unsweetened and fat free

1 tbsp black sesame seeds

SAUCE

240 g plain Greek yogurt, unsweetened and fat-free

1 tbsp mustard

2 green onion

1 tbsp grated ginger

4 tbsp coconut aminos

3 tbsp lemon juice

2 tbsp vinegar

2 tbsp cilantro

2 tbsp chives

1 tsp sea salt

3 g xanthan gum

Line a 20 cm round mold, with removable bottom, with plastic film.

In a bowl put the cauliflower rice, rice vinegar, salt, stevia, pepper and sprinkle the xanthan gum on top. Stir to integrate. Mix in a bowl the tuna, yogurt and bel pepper. Set aside.

Place 1/3 of the rice in the mold, then place a layer of sliced avocado, place another layer of rice and now a layer of tuna mix. Finish with the remaining rice and cover with plastic film. Refrigerate.

For the sauce, add all the ingredients to the blender until it forms a sauce. If desired thicker add xanthan gum and blend to integrate.

When serving, turn over onto a plate, sprinkle black sesame on top and serve with the sauce.

Per portion 230 gr app

Cal: 234.7 P: 18.3 F: 8.4 Cb: 16.3