• 8 ounces sushi-grade tuna
  • 1 tbs olive oil
  • Dash of white pepper
  • 3 ounces goat cheese
  • 1/2 tbs soy sauce
  • 1/2 tbs mirin rice wine
  • 1/2 small garlic clove, minced
  • 1/2 tsp minced gingerroot
  • Dash of cayenne pepper
  • Salt to taste
  • 1 tbs minced chives
  • 1 cup lightly packed small arugula leaves
  1. In a shollow glass baking dish, drizzle the olive oil over the tuna and season with the white pepper. Cover with plastic wrap and refrigerate untio chilled, or for up to 2 hours.
  2. In a bowl, mash the goat cheese with the soy sauce, mirin, garlic, ginger and cayenne and season with salt. Gently toss the marinated tuna with the goat cheese and the chives untio well coated. Mound the tuna tartare on plates, garnish with the arugula and serve.

    3. Per serving: 167 calories, 1 g carbohydrates, 21 g protein, 8 g fat