@dr.doodoolicious: OMI'S VIRAL HACK FOR TUNA AGUACHILE BUT WITH A GUT-FRIENDLY TWIST! When I saw Omi's viral tuna aguachile recipe 🐟 🌶️, I knew I needed to recreate it but with a dr.doodoolicious twist. I added extra dietary-fiber and antioxidants to make it gut healthier. Plus, I've toned down the spice for a more gut-friendly experience! And I’ve included plant-based and gluten-free options too! So, whether you're enjoying it as a healthy lunch or a satisfying snack, this Mexican delight is sure to hit the spot. 😋 Don't forget to show some love to the original creator, @Omi ! Nutritional value (in total): 23 g dietary fiber, 48.8 g protein, 490 g veggies/fruit Prep: <15 min Cook time: <6 min Serves: 2-4 (lunch-snack)   Ingredients: Tuna Mixture •7.05 oz/200 g (drained weight) of canned tuna. For a plant-based version use vegan tuna, chickpeas, canned banana blossom or jackfruit •5.3 oz/150 g of each, diced: mini or Persian cucumber & tomatoes •¼ red onions, diced •1 jalapeño. Sub with ½ chile serrano •25 g lettuce, thinly sliced •¼ cup/4 g cilantro leaves, thinly sliced •1¾ oz/50 g red cabbage, thinly sliced   Aguachile •1 cup/240 ml of fresh lime juice (about 4-5 limes) •1 cup/16 g packed fresh cilantro leaves and stems •⅛ red onion •1 jalapeño. Sub with ½ chile serrano. If you like it spicier add 2 jalapeños or 1 whole serrano •1 chile de árbol. Sub with green Thai bird chili or chili flakes. If you like it spicier add 2 •1 chile piquin. Sub 1 green Thai bird or Indian chili •2 garlic cloves •few dashes of salsa Maggi (Maggi liquid seasoning). Sub with soy sauce. For a gluten free option use tamari •1 tsp of each: sea salt & black pepper •¼ tsp garlic powder   Extra: •2 tbsp mayonnaise (optional but highly recommended). Sub with a plant-based one •1 avocado, thinly sliced. Omit or sub with guacamole •4 mini tortillas or unbaked tostadas. Or serve it as a dip and use tortilla chips. Use gluten free tortillas if you are a celiac or avoid gluten for other reasons   Method: -Preheat convection oven or air fryer to 400°F/200°C (conventional oven to 425°F/220°C). Place the tortillas on a wire rack or in the basket without overlapping. Spray both sides with a bit of oil (optional) and bake them for 5-6 min until crispy and golden brown. Remove from the oven and transfer to a paper towel lined tray to cool. They will crisp-up even more -In the meantime, prep the dry ingredients and place them in a bowl together with the tuna and mix until combined. Then put all the aguachile ingredients into a blender and blend until smooth. Taste and adjust. Pour it on top of the tuna mixture and mix until combined. Again, taste and adjust to your liking -Once the tostadas have cooled down, smear a bit of mayo on each. Divide the tuna mixture on top, followed by avocado and hot sauce or ground chili (latter 2 are optional) and enjoy!   Tip: make more of the tuna aguachile and store in an airtight container in the fridge up to 2-3 days. If you make more tostadas cool them completely and store in an airtight container at room temp for 3-4 days   #tunaaguachile #tuna #aguachile #healthylunch #healthysnackidea #mexicanfood #mexicanrecipes

Dr. Cher | Gut Healthy Recipes

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Wednesday 08 May 2024 14:33:58 GMT