The vegan update for this past week is short: I didn't even try. It was bad. I am sure I ate a few meals that were vegan but it just wasn't happening. I really can't even remember what I ate.
This week so far has started out alright and the rest of the week looks good. I have done a bit more planning and I am focusing more on making sure I am eating vegetarian and not worrying as much about the vegan thing.
I made this salad over winter break while trying to lose a little weight before New Year's Eve. It was tasty and I felt good after eating it. I like a little bit of pink in my ahi but you are more than welcome to cook it all the way through if that freaks you out.
Also, please excuse the pictures in the last few and the next few weeks of recipe posts. Unfortunately my job is not very accommodating in letting me come home a few hours before sunset so that I can take photos in natural light. Stupid winter...
SEARED AHI TUNA SALAD
serves 2 as a main course, 4 as a first course
for the ahi:
2 Tbsp. sesame oil
2 Tbsp. soy sauce
1 Tbsp. ginger, peeled and grated
1 tsp fresh lime juice
2 ahi tuna steaks
for the salad:
1/4 c. rice wine vinegar
1/4 c. sesame oil
1 Tbsp. honey
1/2 tsp. kosher salt
4 c. mixed greens
1/2 c. shelled edamame
1. To make marinade for tuna, whisk together first 4 ingredients. Pour over tuna and let marinade for at least 30 minutes.
2. Whisk together vinegar, oil, honey, and salt for dressing. Toss half of dressing with mixed greens and edamame and then add more dressing as needed. Separate greens onto plates.
3. Heat skillet to medium-high heat. When pan is hot, place marinaded tuna into skillet. Sear for two minutes on each side or until desired doneness. Remove from pan and slice into desired thickness. Place on top of salad.