Monday, August 27, 2012

Ahi Tuna with Warm Kale salad

(serves 1 for dinner and 2 as an appetizer)

3/4 -1 lb sushi-grade ahi tuna chopped in small chunks
1/2 tsp. fresh grated ginger
1 tsp. sesame oil
2 green onions sliced
1 1/2 tablespoons soy sauce
1 tsp. fish sauce (optional)
1-2 tsp. seasoned rice vinegar
Sriracha for taste
Sesame seeds

Mix together and add chopped ahi to sauce. Sprinkle with sesame seeds
1/2-1 bag pre-mixed kale salad with cabbage and carrots
 Heat pan with 1 tsp. sesame seed oil and 1/2 tablespoon of olive oil. Add kale and cover. Continue to steam until slightly tender 3-5 minutes. Add 1/2 tablespoon soy sauce and 1 tsp. fish sauce. Mix and cover for 1 more minute. Plate warm kale and top with ahi mixture.
Sprinkle with sesame seeds

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