Tuna Sashimi with Daikon Salad & Brown Rice

Ingredients:

• 1 (3 1/2-oz.) bag quick-cooking brown rice
• 1/4 tsp. salt
• 1 small (14 oz.)  daikon radish, peeled and cut into 1/2-inch strips
• 2 scallions, thinly sliced
• 2 tbsp. fresh lime juice
• 2 tbsp. reduced-sodium soy sauce
• 1/4 tsp. wasabi paste
• 1 pound fresh sushi-quality tuna, cut into long thin strips
• 4 tsp. crumbled toasted nori or nori crinkles

Makes 4 Servings

1. Cook brown rice according to package directions, using 1/8 teaspoon salt. Divide rice among 4 small bowls.
2. Meanwhile, combine daikon, scallions, 1 tablespoon lime juice, and remaining 1/8 teaspoon salt in medium bowl and toss. Divide salad mixture among 4 plates.
3. Combine soy sauce, wasabi paste and remaining 1 tablespoon lime juice in small bowl. Divide soy mixture among 4 very small bowls and place 1 bowl on each plate to use as dipping sauce. Divide tuna among plates, sprinkle with nori, and serve immediately with rice.

WW POINTS VALUE: 7 pts. (1/2 cup rice, 1/2 cup daikon salad, 2/3 cup tuna & 1 tbsp. sauce)

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This was my first attempt at making gourmet Japanese at home. I know it looks like a hot mess but it is so delicious. I really loved this salad for dinner. It was totally different because the bold flavors of soy sauce, lime juice and wasabi paste give this dish a real kick. Even though the directions say to cut the sashimi tuna into long strips, I highly recommend cooking the tuna on high heat in a pan 1-2 minutes per side for that really juicy texture. If you can't find daikon radishes, use regular radishes instead and your salad will still be delicious. The nori is optional but it adds a nice touch to the dish. This salad is perfect for lunch or dinner and it will leave you happy. Iron Chef Morimoto will be very proud of you once you perfect this dish, I promise.

 



Asian Slaw over Sliced Pineapple

Ingredients:

• 1 medium pineapple, golden variety, peeled and cored
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 1 cup uncooked jicama, peeled and cut into matchsticks (about 1/4 medium jicama)
• 3/4 cup fresh cilantro, coarsely chopped
• 1/2 cup scallions, sliced
• 3 tbsp rice wine vinegar
• 2 tsp canola oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepepr
• 2 tbsp toasted sesame seeds
• 1 tbsp fresh lime juice

Makes 6 Servings

1. Cut six 1/2-inch-thick slices from pineapple; set aside.
2. Dice remaining pineapple (you should have about 1 cup); place in a large bowl. Add cabbage, carrots, jicama, cilantro, scallions, vinegar, oil, salt and pepper; toss to mix and coat. Let stand a few minutes for flavors to blend.
3. Arrange pineapple slices on a serving platter or 6 serving plates; top with slaw and sprinkle with sesame seeds (and lime juice, if desired). Yields 1 pineapple slice, about 1 cup slaw and 1 teaspoon sesame seeds per serving.

WW POINTS VALUE: 3 pts

Note: This recipe appears on www.weightwatchers.com. I have really become to love slaws and salads and I was craving Asian food  and pineapple today and this slaw totally hit the spot.This slaw was cool, refershing and hit the spot. It may look like a hot mess but it tastes delicious. Jicama is a sweet root vegetable that can be eaten raw and commonly found in salads. Jicama has the texture of a potato and sort of tastes like an apple. I also recommend grilling the 6 thick slices of pineapple because grilled pineapple is so heavenly delicious. I totally recommend servings this dish to family and friends because it's packed with flavor and it's fresh. If your guests include Iron Chef Morimoto and Super Chef Ming Tsai, they will be very proud of you that you made this dish, I promise.



Polynesian Steak & Sweet Potatoes- A new kind of Steak & Potatoes

Ingredients:

• 12 oz. lean flank steak, London Broil, or any other kind of top quality steak
• 3 small uncooked sweet potato(es), cut in half & each half cut into 6 wedges
• 1 cup pineapple juice or pineapple-orange juice
• 2 tbsp low-sodium soy sauce
• 1 tbsp ground ginger
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

Makes 4 Servings

1. In a large bowl, place steak and potatoes in a single layer (if possible) and add juice, soy sauce, ginger, salt and pepper; turn to coat. Cover bowl with plastic wrap; refrigerate at least 10 minutes and up to overnight to allow flavors to blend.
2. Off heat, coat a grill rack with cooking spray. Add steak and cook 4 to 6 minutes per side for medium, or longer for desired doneness. At same time, grill potatoes in a single layer, flipping once, until browned, about 3 to 5 minutes per side.
3. To serve, thinly slice steak against grain and serve with potatoes. Yields about 3 ounces of steak and 9 potato wedges per serving.

WW POINTS VALUE: 6 pts

Note: This recipe appears on www.weightwatchers.com. Here is another delicious dinner or what I like to call as "If you can't get to a steakhouse, let the steakhouse come to you." This is a different kind of meat and potatoes dish because of the exotic Polynesian flavors of pineapple, soy and ginger. Don't add too much salt to this dish because there is already some salt in the soy sauce. If you don't have access to a grill, don't worry. You can cook this meal on a grill pan heated over medium-high heat or use your broiler. If all the ingredients don't fit at once, cook the steak first and cover it to keep warm while you cook the potatoes. The cooking time on an outdoor grill may vary from the broiler or grill pan so keep an eye on your food. I used filet mignon in this dish and the meat just melted in my mouth. Now this dish isn't quite Iron Chef worthy, But I think Iron Chef Morimoto would like this dish. This is a geat dinner to make on a weeknight or date night and your family and friends will like this meal, I promise you.