Full disclosure, when I was asked to make this for the family I cook for, I expected to just make it, serve it but definitely not fall in love with it. I’ve never been a seared ahi tuna type of girl. I’d have the occasional tuna sushi but had never tried a seared ahi tuna salad.
But while I was making this super easy yet gorgeous salad, I tried a piece because it actually looked really good. One bite and I was sold. I wasn’t a raw tuna fan but all that has changed after tasting this beautiful delicious salad.
This was so easy too and what a presentation. I bought the most beautiful ahi tuna steaks at Sprouts for under $7 a pound. I purchased 4 tuna steaks which was about 2 pounds but that will feed 4. One tuna steak per person is all you need for this gorgeous salad which is approximately $3.50 per person for a salad you would pay over $10 for at a restaurant.
I lightly seasoned each steak on both sides with a little salt and pepper, heated up some toasted sesame oil and seared for 1 minute on each side. That’s it, 1 minute!
I sliced up my beautiful tuna into approximately 2 inch pieces and placed them on top a bed of baby greens from Trader Joes.
The dressing was super easy to whip up too. I managed to make this masterpiece in under 30 minutes from start to finish, from unwrapping the packaging to laying it out all pretty on a plate. That’s it!
1 cup shaved carrots - about 4 carrots (I used my vegetable peeler to shave them)
3 green onions (use the green stems diced up small)
1 lemon (sliced to use as a garnish and to squeeze over salad for extra lemon flavor)
CITRUS GINGER DRESSING:
1 teaspoon sesame oil
1 teaspoon raw honey
1½ teaspoon minced fresh ginger
1½ teaspoon minced garlic
1 Tablespoon coconut aminos (can sub with soy sauce)
1½ Tablespoon lemon juice
4 Tablespoons fresh orange juice
Make your dressing first so all of the ingredients can get well acquainted while you are searing the tuna.
In a medium bowl, combine all dressing ingredients and whisk until honey dissolves and everything is well blended. Set aside.
Start by getting your orange and mango together. Peel and section the orange. You can run a small knife under the clear outer casing of each orange segment and gently peel it off revealing the raw orange segment, set aside.
Peel and slice small chunks of mango, set aside.
Peel and using your vegetable peeler, shave a cup of carrots, set aside.
Peel and slice avocado, set aside.
Place lettuce on your favorite plates and sprinkle with orange segments, mango chunks and shredded carrots.
Place avocado slices along the side of salad as a garnish along with a couple of lemon slices.
If your steaks are large, you can cut it in half. Each piece should be about the size of your hand from wrist to tip of fingers.
Heat sesame oil in a large pan over medium/high heat.
Generously sprinkle salt and pepper on each side of each tuna steak.
Once oil is hot, place tuna steaks in pan and let sear for about a minute on each side. If you prefer your tuna cooked longer, then go right ahead and let your freak flag fly and cook it longer.
Once seared to your preference, cut warm tuna into slices and lay atop of your lettuce.
Give your dressing another whisk and drizzle over each salad.
Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
A wonderful protein packed vegan meal that will satisfy the heartiest appetite. There is loads of protein from the quinoa and the garbanzo beans.
Not only was this recipe really filling and nutritionally packed but it was really pretty to look at.
I just love heirloom tomatoes. I always use them instead of regular old cherry tomatoes. Not only do they give a nice pop of color but the different colors have subtly different flavors.
There are several steps but they are really easy steps so making this little vegan, paleo masterpiece is a cinch. Next time I make this I may add another veggie just to punch the already awesome nutrition factor even more. I’m thinking peas or corn or both!! If I do, I’d use organic frozen veggies and add them at the same time I add the onions.
Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
1 cup dry quinoa (Use pre-rinsed or rinse it yourself. I always purchase organic pre-rinsed).
1 package of heirloom tomatoes, quartered
1 - 15 oz. can garbanzo beans or chickpeas, rinsed and drained
1 - 5 oz. package of shiitake mushrooms, sliced with stems discarded
2 teaspoons minced garlic
½ teaspoon cumin
dash of salt/pepper
olive or coconut oil
½ cup tahini
½ cup water
3 Tablespoons fresh lemon juice
1 teaspoon minced garlic
dash of salt and pepper
Preheat oven to 375 degrees.
Combine all of the TAHINI DRESSING ingredients in a blender, Nutribullet or Vitamix, you get the idea. Blend until creamy and smooth. Set aside.
Slice each eggplant lengthwise and carefully scoop out the innards of each, set aside and dice up the scooped eggplant to use later. Be careful not to scoop too much, you don't want the skin to tear by making it too thin.
Drizzle a ½ Tablespoon of oil into each half and rub it into the 'bowl'. Place each eggplant half bowl-side down on a greased cookie sheet.
Bake for 15 - 25 minutes until evenly cooked and soft but not mushy.
Prepare quinoa. Place 1 cup of uncooked quinoa and 2 cups vegetable broth in a pan on high heat. Bring to a boil, stir, reduce to a simmer, cover and cook for 15 minutes stirring every 5 minutes.
While quinoa is cooking prepare the remainder of the filling. In a large pan heat 1 Tablespoon of oil on medium heat.
Add onion to pan and saute for 5 - 7 minutes until soft and slightly browned.
Add garlic and saute for 1 - 2 minutes.
Add tomatoes, mushrooms, diced eggplant and garbanzo beans. Lower heat and saute for 5 - 7 minutes, stirring frequently.
Add cooked quinoa, cumin, salt and pepper. Stir to combine thoroughly.
Scoop big spoonfuls of your quinoa mixture into each 'eggplant bowl'.
Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms – Gluten Free
This dish was so amazing! It sounded good when I was asked to make it but I had no idea how much I would love it! I easily made this recipe gluten free which got me even more excited.
I love that the cod has an amazing flavor from the marinade and equally delicious is the bok choy and mushrooms. They were flavored with a little garlic and sesame oil. Individually, both pieces to this recipe are delicious on their own but when paired, it’s was like a party in my mouth 🙂
I marinaded the cod overnight in a freezer bag, I think any less wouldn’t infuse all the flavor. So buy fresh cod and marinade overnight. The next day you will have a super delicious, healthy meal ready in 20 minutes. Yeah that’s right, 20 minutes!
Chopped up some baby bok choy stems and reserved the leaves.
Sliced up some shiitake mushrooms.
I placed the cod on a greased sheet. I just sprayed it with some coconut oil.
While the cod was baking I cooked up the bok choy and shiitake mushrooms.
After baking the cod for about 10 minutes I turned the oven to broil and broiled the cod for 2 to 3 minutes to give the top a nice crispiness. Serve cod on a bed of bok choy and mushrooms and give yourself a pat on the back cause that shiz is damn good!
Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms
One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale
I love a one pan meal. The easier the better. Coupled with being packed with veggies and high on the nutritional quota, we have a winner.
I love ginger! Love love love it. First, I love the taste. Second, it’s anti-inflammatory and protects against some cancers. Not to mention that it relieves gastrointestinal issues and helps to relieve nausea. But all that doesn’t sound as good as “I love the taste” so we’ll just stick with that.
This recipe is super easy. I found one similar here and made some changes to see if I could make it any healthier by adding tons more veggies and replacing beef with chicken. You could also replace the meat with your favorite tofu or eliminate it all together and just add more mushrooms and kale. The flavor is really in the marinade that you’ll be sauteing the veggies in.
You can eat this a million ways. Ok, maybe a million is a little much. Have it on some brown rice noodles, brown rice, quinoa, in a lettuce wrap or on it’s own. It tastes awesome with any of those options.
Paleo, easy to make, vegan optional, gluten free, delicious and husband approved. Score.
One Pan Ginger Chicken, Mushroom, Broccoli, Carrot, Kale Stir Fry - Paleo, Gluten Free
*** ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED ***
⅓ cup coconut aminos (can sub with soy sauce but it wouldnt be paleo or gluten free)
½ cup vegetable broth
3 Tablespoons rice wine vinegar (I used a red pepper infused variety)
2 Tablespoons arrowroot starch
2 teaspoons ground ginger
2 boneless skinless chicken breasts, cubed
2 Tablespoons olive oil
2 teaspoons minced garlic
8 ounces baby portabello mushrooms, halved or chopped
4 ounces shitake mushrooms, halved or chopped
4 green onions, thinly sliced (white part only)
3 large carrots, peeled and chopped
2 cups broccoli florets
3 cups chopped kale
In a gallon size zip lock bag, add all marinade ingredients including the cubed chicken, toss so that chicken is coated. Put in the fridge for at least a half hour. The longer the better. I marinaded mine for 3 hours.
Once chicken is marinated, heat olive oil in a large saute pan on medium high heat.
Remove chicken from bag with slotted spoon, reserve the liquid.
Add chicken to heated olive oil along with minced garlic and saute for 3 - 4 minutes, stirring occasionally, until the chicken is almost cooked. It will continue cooking when you add the vegetables.
Add mushrooms, broccoli, carrots and green onions along with the reserved marinade and saute for 4 - 5 minutes until vegetables have softened.
Add kale and saute until it is good and wilted.
Continue sauteing until the sauce has thickened up, stirring frequently so not to burn.
Serve on some quinoa, brown rice noodles, brown rice or in lettuce wraps.
This has got to be one of the easier things I’ve made lately. One meal, one pan = fast and delicious!
This is an almost perfect meal. It’s Paleo, gluten free and loads of vegetables, It’s also vegan optional by just omitting the chicken. You could substitute tofu or add some quinoa to ramp up the protein factor.
Just chop your veggies ahead of time and the rest of the recipe comes together within minutes. You could eat this right out of the pan or top some brown rice pasta or quinoa.
Chicken, Eggplant, Tomato and Spinach Skillet - Paleo and Gluten Free