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Tuna Steak Lettuce Wrap

tuna-steak-lettuce-wrap
This weekend, JJ, Lucy and I are off to San Diego for the annual Colache football draft; celebrating three beautiful birthdays and spending quality time with family. Fantasy name: Show me your TD’s. (TD’s = touch downs… why…what were you thinking?) Name approved by Mama Gato.
I am looking forward to cooler weather (a 20 something degree difference)… wait, did I just praise cooler weather? Why yes, yes I did. It’s ok… just blame the Arizona heat.
Here is another recipe from two weeks ago that I put on hold until now due to too many pending “drafts;” and yet far too delicious to forget about!
Incase were are unaware of this fact: I do not post inedible food or  #failed recipes. I recommend all recipes that I post on this blog. If there is an ingredient or additional/less cooking time that needs your attention, I will add a note explaining so.
I used to eat tuna only between two pieces of bread, tossed with an abundance of mayonnaise. Real healthy huh? After becoming a sushi addict, I fell in love with raw fish. It has been about a year since I first seared my own tuna steak at home, which if I remember correctly JJ helped along in the process (I was nervous). Lettuce wraps are great for implementing weight loss, obtaining a low-carb meal and an option for a vegetarian diet (minus the fish of course, unless you are a pescetarian, then dig in).
 
Ingredients, for 6 lettuce wraps
6 large romaine lettuce leaves
1/2 avocado
1 sliced tomato
3/4 cup cooked quinoa
1/2 pound tuna steak
6 tablespoons non-fat greek yogurt
6 teaspoons of sirracha hot sauce
 
Directions
Make a 1/2 cup of quinoa, per directions on the box. I like to make a 1/2 cup to cup ahead of time and have it for the week to add to any of my creations. Heat the grill or grill pan with a little bit of spray, and add the tuna steak for 30 seconds on each side. Slice the tuna steak in 6+ pieces (a little extra never hurts) and prepare to assemble. Place the quinoa, tomato, avocado and then tuna steak on the romaine heart. Add a tablespoon or less if desired of Greek yogurt and teaspoon or less if desired of sirracha. Assemble the next 5 and enjoy!
 
Husband review: JJ enjoyed this dish. He is a lover of all fishes and meats (although prefers less salmon in his life if given the choice… but he’s married to the cook and salmon queen). So, although he enjoyed the taste of all the ingredients sandwiched between a romaine heart, I guarantee he would have loved it more if they were between two pieces of ciabatta. He is not exactly on my health plan, but he doesn’t complain.
 

xo!
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