Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Summer Tuna Wasabi Salad

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This is an easy & quick and a spectacular salad. Great for lunch or summer dinner with a glass of chilled white wine.

Summer Tuna Wasabi Salad

Ingredients

  • 2 tuna steaks – about 3/4 lb
  • 1 cup chopped celery
  • 1/4 cup chopped radish
  • 1 cup chopped English cucumber
  • 3 scallions – white and green parts chopped
  • 5 to 6 mini heirloom tomatoes (cut in half)
  • 1 tablespoon olive oil
  • 2 sheets of Nori (sea vegetable) cut into strips
  • 1 1/2 teaspoon wasabi paste*
  • 4 tablespoons wasabi mayo **
  • 1/4 cup and 1 tablespoon tamari (separated)
  • salt and pepper
  • butter lettuce to serve the salad on***

Takes

Instructions

  1. Heat the tablespoon of olive oil in cast iron skillet, salt and pepper both sides of the tuna steaks, add to heated oil and cook on side 1 for about 6 minutes, flip tuna add the 1/4 cup of tamari cook for another 6 minutes (note: this will give you tuna steaks that are a bit rare in the center – if you want them more well done just cook each side a few minutes longer). When tuna steaks are done set aside to cool. When tuna has cooled enough to touch cut into bite size pieces.
  2. In a large bowl add the chopped veggies (celery, radish, cuke, tomatoes, scallions) and Nori strips. Add the wasabi mayo, wasabi past and 1 tablespoon of tamari. Add the cut up tuna steak to bowl and mix.

Notes

  1. *wasabi paste: comes in a tube (like tomato paste). Also you can adjust the heat level by adding more or less wasabi paste according to your taste buds. I found the wasabi paste on Amazon.com
  2. **wasabi mayo: this is mayo has wasabi already in it. I have found that the wasabi might taste strong when the may is first added, however, the flavor rapidly goes away and therefore the paste is necessary to keep the flavor vibrant.
  3. ***I served this salad on butter lettuce but feel free to use any kind you like or even serve it on room temperature rice.

Scallops with Black Rice

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Decided to use black rice to give a great contrast for this dish. The sauce I made for this would also work great on any fish or chicken…tart and tangy. This dish is also very easy to make.

Scallops with Black Rice

Rice:

  • 1 cup uncooked black rice (yes, if you only have white you can use it)
  • 2 cups low sodium vegetable broth
  • 1 bunch of scallions – white part chopped finely to add to rice, green parts just grilled in the cast iron skillet before heating the olive oil to cook the scallops)

Sauce:

  • zest and juice of 1 lime
  • 3 tablespoon mirin
  • 3 tablespoon tamari
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon XYLA

Scallops:

  • the number of scallops will depend on how many peeps you are serving and the size of the them and also how big of eaters they are
  • salt and pepper
  • 3 tablespoon tamari
  • 2 tablespoons olive oil
  • 1/2 teaspoon XYLA

Instructions

  1. Heat oil, add bok choy and radish slices, Mirin and salt, saute’ for 9 to 10 minutes.
  2. Plate bok choy and radishes, add orange chicken to serving dish.
  3. I would serve this dish with rice.

Scallops:

  • Rice: add the uncooked rice, vegetable broth and the whites of the scallions with a pinch of salt and cook per the package instructions.
  • Sauce: while rice is cooking combine all the sauce ingredients and set aside. (so really no cooking involved in this step – just a bit of combining)
  • Scallops: Dry scallops, salt and pepper. Heat olive oil in cast iron skillet; add scallops and cook for about 3 to 4 minutes on each side…until a great brown crust forms and the scallop lifts to be turned.
  • Plate the cooked rice, add the grilled scallion greens, place scallops on top and pour the sauce on. (If you don’t use all the sauce just put the remaining in the refrigerator for another use). Garnish with the chopped chives.