The core of what I do is create a balance in our lives and the lives of my clients. Just like everyone else I love unhealthy food sometimes and a drink every now and again. In order to not feel guilty about those meals, I make sure to eat well the rest of the week. Usually weekends are when we splurge on burgers, pizza, or that extra glass of wine! So during the week I cook pretty well.
In the winter it is harder to motivate yourself to eat cold foods. It is so tempting to eat hearty and warm food for every meal, but every now and again, it doesn’t hurt to have a salad.
This salad is a delicious seared tuna, with quails eggs, and a miso lime dressing. It is so full of flavor and really light. During this season of lots of holiday parties, a light meal is really refreshing. Last night, I went with a group of friends and fellow entrepreneurs in the Greenwich area to a 5 course dinner out with wine and cocktail pairings. Everything was so good, but for tonights dinner, I needed it to be light! We have another two holiday parties on Friday and Saturday nights so, this week is all about balance!
What you need:
- 1 Tomato
- 1 Cucumber
- 2 Tuna steaks
- 6 Quail Eggs (hard boiled)
- 1 tbsp white miso paste
- 1/2 tsp honey
- 1/2 tsp wasabi
- 1/4 tsp sea salt
- 1 tbsp freshly squeezed lime juice
- 2 tbsp rice vinegar
- 2 tbsp low sodium soy sauce or gluten free soy sauce
- 1 tbsp extra-virgin olive oil
- 1 tbsp toasted sesame oil
Chop up all of the ingredients you want in your salad. I kept it simple, but feel free to add in any veggies you like!
Season your tuna steaks with salt and pepper. Make sure these are sushi grade tuna so you can eat them raw.
Heat your grill pan to medium high and drizzle the tuna with olive oil before placing it on the pan.
Cook your tuna for about 2-3 min per side just until you see the grill marks and remove from the heat and set aside.
Mix together your dressing ingredients: miso, honey, wasabi, salt, lime, vinegar, soy, and your oils and whisk until a homogenous mixture.
Plate your salad, tuna, and quail eggs and top with your dressing. Serve with a lime garnish if you’d like and enjoy!