INGREDIENTS (serves 1):
- 2 tsp toasted sesame oil
- 4 oz wild caught yellowtail
- 2 (22-cm round) sheets spring roll rice paper, cut in half
- 1/2 mini cucumber, sliced into thin strips
- 1/3 cup shredded cabbage
- 1/2 mini sweet red bell pepper, sliced into thin strips
- 1/3 cup shredded carrots
- 2 small scallions, cut into 8 1-in long strips
- 2 tsp sesame seeds
- 1/2 Tbsp fresh cilantro
- 2 Tbsp cup (1/2 scoop) Unflavored 20/20 Fiber/Protein Powder
- 2 Tbsp water
- 1 tsp low sodium soy sauce
- 1 tsp toasted sesame oil
- 2 tsp white vinegar
- 2 tsp golden monkfruit sweetener (raw cane sugar substitute)
- Add 1 tsp oil to a nonstick pan and place a nonstick pan over medium high heat. Add yellowtail and cook ~2-3 minutes. Remove yellowtail and place pan aside. Fill a shallow bowl of cold water and set aside.
- On a cutting board, cut yellowtail into 4 equal-sized squares.
- One piece at a time, submerge rice paper in cold water for 30 seconds and lay flat on cutting board to assemble.
- Assemble bites: Place yellowtail in center of rice paper and top with 1/4 of the cucumber slices, cabbage, red pepper, carrots and green onion. Starting from the top, fold rice paper wrap towards you, covering the fish and vegetables. Fold the bottom half up away from you, followed by the sides into the center to create each bite.
- Repeat steps 3-4 until all rice paper, tuna and veggies are used. You will have 4 assembled tuna bites.
- Dip tuna bites in sesame seeds. Take pan from before, add remaining oil and place over medium heat. Add tuna bites cook on each side for 5-6 minutes, or until browned.
- Remove from heat and top with cilantro.
- Prepare dipping sauce by whisking all sauce ingredients together and serve alongside bites.