Thursday, January 26, 2012

Sushi Time...But Wait!!

We love sushi in this house.  Pete and the girls even made some for me one year on Mother's Day.  I, however, have no patience for making the stuff.  All that sushi rice. PASS!

But I do like sushi-grade ahi tuna.  I am going to pause the sushi talk here and speak to those who prefer not to eat raw fish.

If you don't like even partially cooked tuna, please do not buy the ahi tuna and then cook it all the way.  This fish is not cheap by any means.  It usually runs $10 a pound - YIKES - where I live.  To cook it entirely would be a travesty, in my opinion.  So I suggest grilling some shrimp with a little safflower oil (high smoking point), lime juice, salt, and pepper. This meal works just as well with the shrimp.

Now back to the sushi programming.

This recipe is a salad, studded with gems and topped with a crown that tastes like solid gold.  The crown being Newman's Own Light Asian dressing.  Alas, my store was completely OUT.  Nooooo!  However, Kraft makes a light Asian dressing, and I think - gasp - I might like it better!  And it was on sale...bonus!  Wait - you're wondering why I am not making my own dressing, right?  This meal is quick and easy.  For me, making my own dressing would add time to the process, and who wants that, right?  Right!

Seared Ahi Salad
Serves 4


1 to 1.25 pounds of sushi-grade ahi tuna
1 tsp. olive, avocado, or safflower oil
Sea salt and ground black pepper
Container spring greens or baby romaine
2 cups cherry tomatoes, halved
1 English cucumber, chopped
1 avocado, sliced (each person gets 1/4 avocado)
Chopped cilantro
Lime wedges
Kraft Light Asian dressing (1 tbsp. per person)


Prep all veggies and place in bowls for your family/friends/pet rocks to use as a salad bar selection.  

Rinse and pat the tuna steaks dry, then sprinkle with salt and pepper.  Heat grill pan or skillet on medium and add the teaspoon of oil when pan is hot.  Pan must be hot enough to cause the fish to sizzle. 

Cook for about 2 minutes on each side, then allow to rest on a cutting board for another 2 minutes.  Slice thinly.  Allow family/friends/pet rocks to build salads, then add 3-4 oz. of sliced ahi to the tops of salads.  Dress with lime juice and 1 tbsp. dressing.  

I serve French bread rolls with this for my carb-loving family, but if you're watching your waistline, just add more veggies.  And the great thing about this meal is that it's a salad - add whatever you like!

Thursday dinner - done!

Weight Watchers Points (w/o dinner roll): 6 points
Note: All WW Points are based on the recipe calculator on the WW site.  Eating more proteins, carbs, and fats will increase your point level.  

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