Posts tagged tuna
Sesame Encrusted Ahi Tuna
There is nothing better than a slightly warmed through piece of fresh Ahi Tuna in my book. The refreshing ocean taste, the melt in your mouth texture, nothing is better. Today we wanted to share with you a super simple cooking technique for your ahi. This hearty fish is rich in protein and low in fat, so becoming an ahi grill master will serve you well. 

Heat your grill to high about 30 minutes prior to you being ready to cook your fish. This way your grill has plenty of time to heat up so your fish will sear on the outside while the inside will remain rare. 

Pat your tuna dry with a paper towel. 
Coat with freshly ground pepper. 
Cover with a thin coat of sesame seeds. 
Spray with olive oil or melted butter. 
Grill on each side until the outside has a slight crust, but the middle is barley warmed through. This should only take 2 minutes or less per side. 

And here is the secret to this easy meal, once done, cover the steak with Trader Joe's Ming's Sesame Soy Ginger Vinaigrette. This is a delicious sauce that has a lovely asian ginger flair, but none of the processed or MSG ingredients that many of its counterparts include. Its great on salads, or as we are using it here, on grilled meats. We serve our ahi with fresh mango and brown rice, but feel free to add whatever accouterments are in season and available in your area. 

What is your favorite way to serve Ahi? We'd love to hear from you!
Skinny Salmon Casserole
This is a delicious recipe for a low fat good for you salmon casserole. Its like a traditional tuna casserole, only everything is swapped out for its healthier counterpart. Instead of butter? Olive oil. Instead of cream? Broth. Instead of tuna? Salmon. You get the idea. For all the healthy swaps in this recipe, you would assume it would taste "healthy", but this casserole is rich and satisfying. Its packed full of nutrients too, so you can really feel good about making it for your family. 

16 ounces egg noodle pasta
1/2 large onion
1 cup fresh green beans (trimmed and cut into bite sized pieces) 
2 tablespoons olive oil
Salt and pepper
4 tablespoons flour 
2 cans (4 cups) chicken broth
1 can (15 ounces) salmon 
1 tablespoon butter
4 springs fresh dill, chopped
1/2 cup panic bread crumbs

Serves 6-8

Preheat oven to 425 degrees. 
Boil your pasta in salted water according to the package instructions. 2 minutes before your pasta is finished, throw your green beans in with the pasta. Drain and set aside. 

While the pasta cooks, dice your onion. In a LARGE sauce pan warm your olive oil. Sauté the onion in the oil. Salt and pepper the onion. Cook until tender and translucent. Add your flour to the onion and stir so that all of the onion is well coated. Slowly add your chicken stock to the onions, while stirring constantly. Bring it to a boil then simmer so it can thicken. This can take up to ten minutes. Salt and pepper to taste. 

Add your salmon and dill to the sauce. Mix with the cooked pasta and taste. Add salt or pepper as needed. Pour into a greased 9x13 baking dish. 

Melt your butter and mix that with the bread crumbs (the butter allows your casserole to get golden brown in the oven). Sprinkle the bread crumbs over your pasta. 

Place in 425 degree oven for 17-18 minutes until golden brown on top. 

This is a savory good for you weeknight meal made of mostly pantry items. We hope you enjoy it!