Get Fit Slowly

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Here’s something a little less provocative for you guys.  One of my friends passes on her copies of Health Magazine to me after she’s finished with them.  The magazine is mainly geared towards women, but there’s often good stuff in there that I can write about.  And there are ALWAYS recipes that I try.  This one’s a real winner.  Both Pam and I love this salad.

Seared Ahi Tuna Salad with Sugar Snap Peas
Health Magazine–May 2008

Ingredients:

4 (6 ounce) sushi-grade ahi or yellowfin tuna filets
3 teaspoons extra virgin olive oil
1/2 plus 1/8 teaspoon salt divided
1/2 teaspoon coarsely ground black pepper
3 tablespoons fresh lime juice
4 teaspoons honey
1 teaspoon dark sesame oil
1/2 teaspoon minced fresh ginger
6 cups mixed salad greens
1 1/2 cups sugar snap peas trimmed
1/2 cup thinly sliced scallions
1 teaspoon toasted sesame seeds.

Preparation:

1. Rub tuna steaks with 1 tsp olive oil, sprinkle with 1/2 tsp each salt and pepper.  Set aside.
2. For the dressing, combine lime juice, honey, remaining 2 tsp olive oil, sesame oil, ginger, and remaining 1/8 tsp salt in a bowl; whisk to combine.  Set aside.
3. Heat a large skillet over medium-high heat.  Add tuna;  cook 3 minutes without disturbing.  Turn and cook 2 minutes more or to desired degree of doneness.  Slice into 1/2 inch-thick pieces.
4. Place 1 1/2 cups greens on each of 4 plates.  Top each salad with 1/4 of the sliced tuna.  Add even amounts of snap peas, scallions, and sesame seeds.  Drizzle evenly with dressing.

Nutrition information per serving: (1 fillet and 1/4 of salad)

• 360 calories
• 13g fat (3g saturated)
• 16 g carbohydrate (4 g fiber)
• 43 g protein
• 65 mg cholesterol
• 337 mg sodium

The dressing on this salad is simply amazing.  Usually, I just have balsamic and olive oil on my salads.  But if I want something extra special, this stuff is like candy!