Somebody in my house has decided to finally go after his high cholesterol like a shark on a feeding frenzy...so I decided to make a tuna tartare, but instead of raw...I left the tuna in the lime juice a few minutes longer and it is more like a Ceviche...not sure if the Yellow Fin was Sushimi, the fish department was indecisive.
After a year of hounding him to cut back on all the juice, PB&J sandwiches, and in between snacks of raisins and snacks he probably has hidden in his desk at work, he listened and now I am portioning meals, serving more fish, even less high fat meats, measuring out 5 to 6 ounces of juice, more greens, and having four smaller meals a day. Not to mention he agreed to visit the gym with me. If you do not mind getting your fingers messy you can make your own wasabi chips out of egg roll wrappers and wasabi powder to use with the Yellow Fin Tuna Tartare I made us for dinner.
Cut egg roll wrappers into quarters, moisten paper towel and cover. Wet your fingers with olive oil, in my case Cilantro Grapeseed Oil, and rub them down. Sprinkle your favorite seasoning like I did- Wasabi Powder; then place them on a sheet pan covered in parchment paper and into a 350 degree oven. Watch them... Just add a side of avocado and extra spinach salad and you have got yourself a healthy low fat meal...plate shows 4 ounces of fish...
1 lb of Sushimi Grade Tuna Steak- cut into small pieces (against grain and then with) 1/4 Cup Pico de Gallo (diced tomato, onion, green/red peppers, jalapeno, cilantro, lime juice) 2 T Soy Sauce 2 T Sesame Seeds 2 T Olive Oil 2 T Lime Juice & a scant of lime zest
Blend well in plastic or ceramic bowl, cover and refrigerate
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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