Monday, August 13, 2007

Healthy Living

After this weekend with a diet consisting of mainly sugars, starches, and of course, Madelines, I was feeling a bit sluggish and in need of a lean and healthy meal with loads of veggies. I love Ahi Tuna, both raw and seared, and wanted to give the latter a go as I have no earthly clue how to make sushi. Really, those guys are magicians. Magicians with really sharp knives. So while at the local grocery store looking for things to serve my seared tuna with, I put together an assortment of mixed greens, chives, bok choy, red cabbage, garlic, and a green apple. The recipe was lacking something, though; maybe something sweet like mandarin oranges to offset the bitter bok choy and the salty soy sauce. The tuna was great, but the whole dish just needed something. So this is shot number one for seared ahi tuna on a bed of mixed greens.

1 Ahi Tuna steak
Mixed Greens salad
1/4 head red cabbage
1 Granny Smith apple
1-2 cloves of garlic
1 bundle of chives
1 bundle of bok choy
soy sauce
sesame seeds
sesame oil

Blanch the bok choy and set to the side to drain. Chop apple into bite sized pieces, and chop chives into small bits. Toss both in a bowl with the mixed greens. Chop the cabbage into medium sized chunks and toss into salad. Slice the garlic thin, set to the side. On a small plate, marinate the tuna lightly in soy sauce and sprinkle a few sesame seeds on both sides.

In a hot skillet, add a couple of glugs of sesame oil and a small handful of sesame seeds. Add garlic slices. As this begins to sizzle, place the tuna steak in the middle of the skillet. Flip as soon as the side begins to brown. Once both sides are lightly browned but the middle still red, remove from heat and move to a cutting board. Slice tuna steak into thin strips, as thin as your knife will allow.

Chop bok choy in half, removing the leafs from the stalks. Chop the stalks into chunks and the leafs shreds, and add to salad mix. Remove the garlic slices from the skillet and mix into the salad. Place some salad onto a plate, and arrange the slices of tuna over the top. Add a dribble of a sesame seed dressing; a favorite of mine is Newman's Own Sesame & Ginger dressing.

Like I said, the recipe needed something, preferably something sweet. Until I find it, the recipe remains incomplete. The tuna was great, but the salad needed something to counteract the slightly bitter greens. Next time, we'll get it right.


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