Recipe of the Week: Asian Tuna Salad.
Why are so many people’s “healthy” diets, so gosh-darned dull?
It’s one of those unfathomable laws of the universe, it seems. Every time I review a diet, it’s always the same: plain baked chicken/fish or dry canned-in-water tuna, plain steamed or raw vegetables, plain gummy oatmeal, maybe a piece of fruit or a protein shake.
Zzzzzzzz…
Yeah, they’re healthy foods and all, but soooooo boooooorrrrrring!!! It’s no wonder people crack under the strain…even if their bodies are doing ok, their taste buds are starving!
Now don’t get me wrong: a dull diet can certainly be nutritious and effective…but there’s no virtue in suffering. Fitness is a great lifestyle, and it should be ENJOYED. I’m a committed hedonist, and a firm believer in “Eat, Drink and be Merry.” No one should have to live like a monk in order to get – and stay – lean.
So in addition to some of the other “features” I’ll be blogging about, I’ll be posting tasty, healthy recipes to try: some of my favorites, as well as new ones I’ll be trying out.
To start: here’s my recipe for an Asian-inspired tuna salad – which was a hit on the “Fat Loss Revealed” site. It makes a great filling for lettuce wraps.
1 12 oz. can of water-packed tuna – drained
3 green onions, minced
1 large or 2 small celery ribs, diced
5 water chestnuts, diced
1 ounce whole, raw almonds (approx 24)
1 tablespoon of extra-virgin olive oil
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
5 drops of sesame oil
1/2 teaspoon sugar
Put almonds in a dry skillet and toast over low heat until lightly browned and fragrant. Coarsely chop and set aside.
Empty the drained tuna into a bowl and flake with a fork. Drizzle with olive oil and mix to distribute the oil evenly. Then add the soy sauce, rice wine vinegar, sesame oil and sugar. Finally, add the almonds, along with the diced celery, onions and water chestnuts. Toss to blend the ingredients together.
Serves 3: 240 calories per serving.
Bon Apetit!
