Tuna Katsu is a celebrated dish in the world of sushi. Though typically raw, for our rendition we’re cooking it while keeping it rare — a homage to high-end sushi bars worldwide. Katsu, in culinary lingo, means 'cutlet,' but beyond the kitchen, it symbolizes 'victory,' a chant you might hear echoing in martial arts tournaments. When it comes to tuna versus salmon, it's a nutritional showdown: salmon may lead with omega-3s and vitamin D, but tuna boasts a higher protein count and fewer calories. Here, we introduce 'sashimi-fresh' — as fresh as possible, even when cooked. This delightful summertime treat nestles perfectly within our 500-calorie meal plan. Let’s get busy!

Calorie count: Tuna – 203, rest of the plate – 173, Grand Total: 376

INGREDIENTS – Serves 4

• 1 tuna block – about 3 lbs

• ½ cup flour

• 1 egg – beaten

• ½ cup bread crumbs

• 2 tbsp black sesame seeds

• 1 tbsp curry powder

• ½ tsp smoked paprika

• 1 tbsp lemon pepper

• Canola oil for frying

Avocado Sauce

• ½ avocado

• 1 tsp wasabi

• 1 tsp liquid aminos

• 1 tsp lemon juice

Side Car

• Baby Kale

• Baby Spinach

• A handful of Grape Tomatoes

• Slices of Lemon

INSTRUCTIONS

1. Combine bread crumbs, sesame seeds, and curry powder in a bowl. Mix well and set aside.

2. Keep the tuna refrigerated until just before preparing to ensure freshness. Season the tuna with lemon pepper and paprika, gently massaging it into the flesh.

3. Heat canola oil in a medium skillet over medium-high heat. Dredge the seasoned tuna in flour, dip it into the beaten egg, and coat it with the breadcrumb mixture. Fry in hot oil for 90 seconds on each side, turning once. Remove and let it rest on a paper towel.

Avocado Sauce

1. Blend the avocado, wasabi, liquid aminos, and lemon juice until smooth.

To plate, arrange the spinach and kale mix with lemons and tomatoes. Slice the tuna, add it to the plate, and drizzle with the avocado sauce.

Serve and savor the taste of victory—Tuna Katsu style.

Enjoy!