Tuna Poke done two ways. I prefer the bowl style to the smaller tower style. It was easier to eat. I took a piece of sushi grade tuna and cut it into small cubes. I then put the bowl in the freezer while I prepped the rest of the ingredients. I had already made some jasmine rice that had been cooked in coconut milk and i bought some seaweed salad at the market. I sliced up an avocado and squeezed a lime over it. I also whipped up a ginger and soy dressing. To assemble the bowls I simply place rice in the bottom and arranged the other ingredients nicely on top of it. Then lastly I drizzled it with the dressing and then sprinkled it with toasted black sesame seeds and coconut. At a sushi restaurant one sushi bowl of this size would cost about 10$ but with one 7$ tuna fillet from a gourmet grocery store we had enough to made 4 servings.
Mini salmon flatbreads with mango and avocado slaw topped with citrus ginger dressing.
I know I know. I eat a lot of avocado. But these were tasty and very easy to make. One small salmon fillet yields about 8 flatbread squares. Just season and pan sear a piece of salmon until cooked. Then crumble the fish lightly with a fork after it’s cooled a little. Toss one cubed avocado, half a cup of diced mango, and about a cup of store bought broccoli or Asian slaw mix with your citrus dressing. You can make your own slaw but this is suppose to be easy. You should be able to find some decent slaw in the produce section of Publix. Toast 2 store bought flatbreads in the oven or on the grill then cut them into small appetizer size pieces (about 3 or 4 inches squared). Then all you have to do is assemble your flatbreads. But I think you can handle that. Oh yeah, and then eat them. Remember that once you toss your slaw in the dressing you must serve it with an hour or else it gets soggy. Enjoy!
Ingredients
- 2 store bought flatbreads (can substitute pitas or tortillas)
- 1 salmon fillet about 6-8 ounces
- 1 avocado
- 1/2 mango
- 1 cup asian slaw mix(from the produce section of your favorite grocery store)
- citrus ginger dressin
Citrus ginger dressing
- 1 Tablespoon orange juice
- 1 Tablespoon lemon juice
- 1 Tablespoon honey
- 1 Tablespoon olive oil
- 1 Tablespoon vinegar (I prefer apple cider)
- 1 teaspoon fresh grated ginger
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
A delicious meal of pan seared salmon with ginger\soy marinade, edamame, brown rice, and avocado. Avocado is that perfect food to pair with fish or chicken when you want something creamy but need to skip fatty dairy rich foods for an evening. You can slice the avocado and place it on the side or even blend it with some herbs and spices (cilantro, lime, and black pepper perhaps) for an awesome sauce.
Spicy Thai Peanut Chicken Pizza
Last night we made the most awesome pizza I’ve ever had! Grant is famous for his spicy thai peanut satay sauce. Normally we serve the sauce on chicken with coconut rice or just over pasta. But we’ve been talking about how neat it might be to turn it into a pizza. (Because every yummy food has the potential to be a very yummy pizza)
The sauce is a mixture of peanut butter, honey, soy sauce, hoisin sauce, sriracha, peanut meal, ginger dressing, and toasted sesame sauce.The chicken and chopped water chestnuts were sauteed in mirin, soy, and sesame oil.We used the publix dough for the base and brushed the crust with butter and toasted sesame seeds. We used mozzarella for the cheese and sprinkled toasted cashews on top. The side salad is an Asian slaw with ginger dressing, crispy noodles, and slivered almonds.
I’m so sad we ate this whole pizza. It was fabulous and i wish there was some leftover. We’re definitely going to make this again soon.
So get crazy and turn your recipes into your new favorite pizzas. You might just love the results.
