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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"I hate television. I hate it as much as peanuts. But I can't stop eating peanuts."

-Orson Welles, Actor

The refrigerator light goes on...

This is a legume-o-rama. Peanuts! Soy beans! Snow peas! All with a fish that's high in Omega 3 fats. This is the perfect introduction to spring.

Julienne

To slice food into thin match-stick strips. This can be meat or cheese like ham or Swiss cheese or it can be vegetables like carrots. Food is evenly sliced with a knife or mandoline, then cut into strips.


 

Napa Cabbage Salad with Seared Tuna and Peanut Dressing



Servings = 4 | Serving size =about 3 cups salad and 4 ounces tuna

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe does not make very good leftovers but can be made a day in advance and assembled at the last minute

2 ounces raw peanuts
2 Tbsp low-sodium soy sauce
6 Tbsp water
1 Tbsp rice vinegar
1 pinch cayenne pepper (may eliminate)
2 quarts water
16 ounces snow peas
1 quart water
1 tray ice cubes
1 lb fresh tuna steak (about 1 1/2 inches thick)
1/8 tsp salt
fresh ground black pepper
spray olive oil
24 ounces napa cabbage (chiffonade)
8 ounces romaine leaves (chiffonade)
1 large red bell pepper (seeded and julienned very thin)
1 cup roasted soy beans (no salt added)

Preheat the oven to 375F. Place the peanuts in a medium sized pan and place the pan in the oven. Check on the peanuts about every two minutes shaking the pan each time.

The peanuts are roasted when they turn a medium brown (not quite as dark as the color of peanut butter).

Remove the peanut and set on a paper towel to cool.

In blender or mini chopper place the soy sauce, water, vinegar, pepper and cooled peanuts. Blend until smooth. Chill.

Place the water in a large stock pot over high heat. When the water comes to a slow boil reduce the heat until the water is shivering. Add the snow peas and cook for about 3 minutes. While the snow peas are cooking add the ice to the second quart water. Remove the snow peas and place them into the ice water. After about ten minutes drain and pat dry. Place them in the fridge.

Increase the heat of the oven to 425F. Place a medium stainless skillet in the oven while it is preheating. Sprinkle the tuna with salt and pepper.

Lightly spray the pan with oil and place the tuna in to sear. Cook on one side for about 3 - 4 minutes, turn and cook for another 3 minutes. Remove to a cutting board, let rest for about a minute and cut into 1/4 inch slices.

Toss together the cabbage, romaine, red pepper, snow peas, soy beans and peanut dressing until well coated.

Divide between four bowls and top with the sliced tuna (about four ounces per serving).

Nutrition Facts

Serving size = 3 cups salad and 4 ounces tuna

Servings = 4

.

Amount Per Serving

Calories 508 Calories from Fat 165
  % Daily Value
Total Fat 20g 30%
    Saturated Fat 3g 15%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 51mg 17%
Sodium 465mg 19%
Total Carbohydrates 40g 13%
    Dietary Fiber 19g 75%
    Sugars 11g  
Protein 51g  
Vitamin A 115% Vitamin C 279%
Calcium 24% Iron 35%
Vitamin K 180 mcg Potassium 2141 mg
Magnesium 213 mg