A good friend came to dinner Saturday night. He's recovering from a stroke and is on a fairly strict diet - very low sodium and fat, and he needs to be careful about leafy greens because of his coumidin. Bob and I came up with this:
Taco's
Fresh corn tortillas
1 lb ahi tuna, frozen, thawed, and well drained
fresh ground pepper (and salt if not restricted)
2 tbs light oil
Wasabi cream
1/2 c. plain yogurt
wasabi paste to taste
1 to 2 tsp fresh lime juice
Combine ingredients, adding wasabi paste to taste. Set aside.
"Pickled" cabbage salad
1/2 medium cabbage finely shredded
1/2 yellow bell pepper diced
1/2 red bell pepper diced
1/3 green bell pepper diced
2 med jalapenos seeded and diced
4 radishes thinly sliced
1/2 c apple cider vinegar
1/4 c. olive oil (or less to taste)
juice of 2 limes
fresh ground black pepper
2 tsp dried oregano
1/2 c. chopped cilantro
2 tsp toasted cumin seed
Combine all ingredients - correct seasonings for your taste, and set aside to "pickle" for at least an hour - overnight is okay.
For tacos: Season both sides of the the tuna with pepper and salt (if desired). Cut into 1" x 4" strips. Heat oil in skillet and add tuna.
Cook just until seared on one side, turn and sear the other side. Remove from pan and slice into smaller pieces.
Place a spoonful of pickled veggies in the center of the taco, add slices of tuna and dress with wasabi cream.
We served this with a rice and black bean salad, & coconut angel food cake with sorbet and fresh pineapple for dessert.
Taco's
Fresh corn tortillas
1 lb ahi tuna, frozen, thawed, and well drained
fresh ground pepper (and salt if not restricted)
2 tbs light oil
Wasabi cream
1/2 c. plain yogurt
wasabi paste to taste
1 to 2 tsp fresh lime juice
Combine ingredients, adding wasabi paste to taste. Set aside.
"Pickled" cabbage salad
1/2 medium cabbage finely shredded
1/2 yellow bell pepper diced
1/2 red bell pepper diced
1/3 green bell pepper diced
2 med jalapenos seeded and diced
4 radishes thinly sliced
1/2 c apple cider vinegar
1/4 c. olive oil (or less to taste)
juice of 2 limes
fresh ground black pepper
2 tsp dried oregano
1/2 c. chopped cilantro
2 tsp toasted cumin seed
Combine all ingredients - correct seasonings for your taste, and set aside to "pickle" for at least an hour - overnight is okay.
For tacos: Season both sides of the the tuna with pepper and salt (if desired). Cut into 1" x 4" strips. Heat oil in skillet and add tuna.
Cook just until seared on one side, turn and sear the other side. Remove from pan and slice into smaller pieces.
Place a spoonful of pickled veggies in the center of the taco, add slices of tuna and dress with wasabi cream.
We served this with a rice and black bean salad, & coconut angel food cake with sorbet and fresh pineapple for dessert.
You only live once . . . but if you do it right once should be enough!