Wednesday, August 10, 2016

Ahi Salad

I've posted other salads with ahi tuna before, but in my opinion, there's never enough ways to enjoy a refreshing tuna salad in the summertime! This one is very Asian based, complete with the complex flavors of fish sauce and Thai basil. Do use Thai basil, if you can find it. If not, feel free to substitute regular basil or Italian leaf parsley.


for the dressing:

1 Tbs. orange marmalade, or other fruity jam
1 tsp. rice vinegar
1 tsp fish sauce
1 tsp low sodium soy sauce
2 Tbs. citrus based salad dressing

for the tuna:

1 tsp sesame oil
8 oz. fresh tuna

for the salad:

2 cups torn lettuce leaves
1/2 avocado, peeled and sliced
1 carrot, peeled and thinly sliced on the diagonal
1/2 cup Persian cucumber, peeled and thinly sliced
1/2 cup snowpeas, blanched for 1 minute and sliced on the diagonal
1/2 cup mung bean sprouts

1 Tbs. chopped Thai basil
1/4 tsp sea salt
1/4 tsp black sesame seeds
1/4 tsp white sesame seeds


Mix the ingredients for the dressing in a jar, shake until combined. Heat the sesame oil in a non stick skillet set over medium high heat. Cook the tuna for about 2 to 3 minutes per side for medium rare. Remove the tuna and allow to sit for about 1 minute, then cut against the grain into slices. Combine the salad ingredients, and toss. Top the mixed salad greens with the Thai basil. Then, divide the tuna between the two plates. Pour about 1 tablespoon of dressing over each salad. Top each serving with half of the sea salt and sesame seeds. Serve.

Serves 2
Stealthy Cooking Tip: This salad is all about variety! Don't let the long list of ingredients put you off, it all comes together very quickly. Just a few chops, a toss, and it's ready to go. Have this on the nights when you don't want to heat up your kitchen, and don't want to spend a lot of time cooking, either!

Wednesday, July 27, 2016

Chicken Satay, Skewers with Peanut Sauce

I usually just call this chicken satay, and had just assumed I had posted this ages ago. But I couldn't find it in my site, and looked for both satay and skewers. So, I decided to call this both skewers and satay! I especially enjoy this during hot weather - there's something about spicy food that makes the external heat a little easier to take. It's hot here this week, and chicken satay made it's way onto the menu. When we had it we served it with blistered shishito peppers and a Thai variation on corn succotash (substituting Thai basil for the cilantro in the recipe). It was a nice way to beat the heat. Enjoy the hot weather!


For the chicken skewers:

9 to 10 skewers
2 Tbs extra virgin olive oil
1 Tbs low sodium soy sauce
1 Tbs brown sugar
2 Tbs fresh lime or lemon juice
1/4 tsp minced garlic
1/4 tsp red pepper flakes
1 tsp. sriracha
1 lb chicken tenders, or 1 lb chicken breasts, cut lengthwise into 1 inch pieces

For the peanut (nut) sauce

1/4 cup smooth peanut or almond butter
1/2 cup light coconut milk
2 Tbs fresh lime or lemon juice
1 Tbs low sodium soy sauce
1 Tbs fish sauce
1 Tbs rice vinegar
1 tsp. sriracha

Directions: Soak the skewers in water for about 30 minutes. Mix the olive oil through the sriracha in a zip lock plastic bag. Add the chicken and refrigerate for at least 30 minutes up to 2 hours. Make the nut sauce by blending all of the ingredients together. This is thick enough that it's easier to either use a blender or a small cuisinart to blend. Heat a grill to medium and spray with a small amount of oil. Thread one chicken tender or piece of chicken on each skewer and grill until the center is no longer pink, about 5 minutes per side. Serve with the sauce on the side, to be used as a dipping sauce.

Serves 3 or 4 as a main course, and 5 or 6 as an appetizer

Stealthy Cooking Tip: This dipping sauce is not low in calories! Spreading a tablespoon decoratively on each plate makes it look pretty ... and helps significantly with portion control.