Ingredients:
Vegetable Slaw
2 Carrots, peeled
2 Parsnips, peeled
2 Each green and red bell peppers, cored and seeded
1 Small sweet onion
1 Jalapeno pepper, cored (and seeded if less heat is desired)
2 tbsp chopped fresh cilantro
Vanilla Dressing
3 tbsp sugar
Seeds from 1/2 vanilla bean
1/2 cup rice vinegar
1/2 cup nonfat sour cream
Sea salt and white pepper
Sesame Seared Tuna
1/4 cup white sesame seeds
1/4 cup black sesame seeds
1 tbsp wasabi power
Vegetable oil cooking spray
1 tbsp sesame oil
2 Pieces tuna loin (about 8oz each), cut in half
Preparation
For slaw and dressing attach grating blade to food processor. Julienne each vegetable and set aside. In another bowl, mix all dressing ingredients and add vegetables. Add cilantro and combine gently. Let rest for at least 30 minutes.
For Tuna
Place a large nonstick pan over heat until hot. Combine sesame seeds and wasabi in a bowl; season with salt and pepper. Coat pan with cooking spray; drizzle oil in pan. Lightly salt tun; dredge in sesame -wasabi mixture. Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more. Remove from hear and let rest for a few minutes. Divide slaw among 4 plates and top with tuna.
Serves 4
The Skinny
458 Calories
14.8g Fat (2.3g saturated fat)
50.6 Carbohydrates
7.7g Fiber
33.5g Protein
SELF MAGAZINE
September 8th, 2008
