Sashimi with a sides of shredded cabbage & jasmine rice.
Topped off with Ginger-Honey Soy Dressing

1.5 lbs partially frozen yellow fin tuna, sliced thinly
2 tablespoons fresh garlic paste
1 tablespoon honey
2 tablespoons soy sauce
4 tablespoons extra virgin olive oil
2 drops Ginger Vitality essential oil
Whisk all ingredients together until well combined.
Garnish with green onion and sesame seeds.

Place your finely shredded cabbage on a plate. Top with a serving of cooked rice. Display your sliced tuna over the bed you have created. Add your dressing and garnish.

A bowl of mushroom broth and nice glass of tangerine or lemon water would finish this off nicely.