Appetizers

Tuna Tartare

I was craving Tuna Tartare but was not in the mood to go dine out. I tried creating my favorite dish in the comfort of my own home. Don’t get intimidated by the fancy looking plates at restaurants because anything can be made in your very own kitchen!

 

Recipe:

*One pack Grade A tuna*

2 tsp low sodium kinnoman soy sauce

2 tsp Coconut Aminos **

I tsp sesame seeds

1 tsp toasted sesame oil ***

Truffle salt

One avocado mashed

Teaspoon on lemon juice

Teaspoon of soy sauce

Optional-Toppings

(fried onion, truffle mayo and a drizzle of truffle oil)

 

* Make sure you buy grade A tuna because you need the best quality tuna when eating it raw.

** Coconut aminos is a healthier alternative for teriyaki sauce. I love it and highly recommend buying it.

*** I made the mistake of buying regular sesame oil which isn’t toasted which is very bland so make sure you buy the toasted sesame oil instead!

 

Steps:

1. Cut the Tuna into cubes

2. Add soy sauce, coconut aminos,sesame seeds, truffle salt and toasted sesame oil mix well

3. Let the tuna sit for about 30 minutes to soak up all the flavor

4. Mash an avocado and add salt, lemon and soy sauce (you might not need salt due to the high sodium in the soy sauce)

5. Take a round cylinder and place it on the plate you are playing the tuna. Fill up the cylinder about 3/4 of the way and fill the rest up with avocado.*

6. Optional: Top with truffle mayo**,fried onions***and a drizzle of truffle oil

 

* If you do not have a cylinder try a cookie cutter or place ingredients from top to bottom in a short glass cup and flip it over on the plate.

** Fried onion:

Slice one onion with half a cup of canola oil on high heat. Let it fry for about 6 minutes till the onions get crispy.

*** I used store bought truffle mayo but you can also make your own by just adding one tablespoon of truffle oil, one teaspoon of truffle salt and one teaspoon truffle patte to a half a cup of mayo. 

 

 

 

Appetizers, Entree

Chicken Lettuce Wraps

IMG_1209.JPGThis dish is a great appetizer or even main course for your meal! Chicken Lettuce Wraps are great for; kids, men, and even women that are health conscious. They are fun to eat and look beautiful on a plate. This dish can be used as a healthy alternative to many unhealthy dinners. I made these for dinner one night and had some leftover chicken so I bought the cutest little romaine lettuces. They’re called “little gems”. I’m sure you can find them at any specialty fruit store. I just filled up the leftover chicken in these mini lettuce cups as shown in the picture below. You can also serve them for dinner or as an entrée in a larger romaine lettuce.

Recipe:

1 pound dark meat ground chicken

1 yellow onion diced

1 red pepper diced

1 cup diced mushrooms (any mushroom works!)

half a large eggplant dice

half a cup carrots (I used shredded but you can used diced)

1 cup of sweet and sour sauce

1 teaspoon on siracha

1 teaspoon  paprika

2 Tablespoons worchestire sauce

romaine lettuce for serving

Steps:

  1. Saute onion till translucent, add eggplant, carrots, red pepper, and mushrooms. Once cooked and add the ground chicken.
  2. While cooking, use a fork or a potato masher to separate the chicken while cooking.
  3. Cook on medium heat for about 20 minutes covered.
  4. Let mixture cool a little and serve on the lettuce.