Salt then pat dry and fry the tomato quarters. Remove lots of moisture
before frying. Set aside
Seal the thawed Tuna in a plastic bag and put into Hot tap water so as
to raise the temp of the tuna
Boil the pasta for 1
minute less than the suggested time.
Cook the button mushrooms in 1 Tbs of the margarine
till softened and set aside
Melt 1 Tbs of the margarine and remove from the heat. Tilt the pan to form a
Add the minced garlic to the melted margarine and let infuse
When pasta is just short of al dente lift with tongs and let most of the water drain
Add the spaghetti and
2 tbs of Greek yogurt to the frypan with the garlic and fry for 1 minute.
Add the mushrooms, tomatoes, salt and pepper and then plate
In the same frypan cook the Tuna for 1 minute a side and roll the edges in the pan slowly to brown. Slice
to 4mm thick and
sprinkle with lemon juice and season. Place over the pasta Add
seasoned avocado slices between the tuna slices. Add dobs of the remaining Greek yogurt.
Top with some shredded parmesan cheese
The tomato element can actually be a variety of whatever (anchovies,
olives) to add a salty element to the dish. My thoughts are that ripe
tomato is the ingredient that most magnifies the taste of salt, thus you
need less salt.
200g Tuna Steak
150g Thick Spaghetti
3 cloves minced Garlic
3 Tbs Greek yougurt
Omega 3 Margarine
Button mushrooms sliced
Avocado cut into slices
Serves 2 large or 4 small portions at about 600 or 300 calories a serve
The basic idea of most restaurant chefs compared to home cooked is add lots more salt, fat and msg.
Even when reading a list of ingredients that make you feel like you are eating healthy,
it may be overwhelmed with fat and salt. Take some salad ingredients and make it palatable with a creamy salad dressing and its all over.
Its not hard to add 500 calories of fat with just 2 heaped spoonfuls
of dressing. 1 level tablespoon of oil or mayo is 150
calories. Watch a celebrity chef cook. A handful of salt and load it
up with Olive oil. Olive oil is not healthy. It is simply slightly
more healthy than say Lard or Ghee. But not Healthy.
For all of us it has become necessary to start tempering what we eat. This is a combination of many healthy ingredients and superfoods put together in a very palatable way. In fact this is so tasty you don't need to eat it just because its healthy. A true modern classic recipe. Getting quality fresh Tuna can be tricky. Mostly I buy snap frozen Yellow Fin raw tuna at the supermarket. And its already in a sealed bag. The idea is to heat the tuna to at least 40°
Sou Vid style. Otherwise with just a few minutes of cooking it will be cold in the middle.
copyright 2012 LB designs