Fried Rice with Seared Tuna and Sesame Soy Vinaigrette
Serves 2
INGREDIENTS
Tuna and Fried Rice
500g sashimi grade tuna fillets
2 tbsp canola oil
Salt and pepper to taste
2-3 cups leftover cooked rice
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 green onions, thinly sliced
1/2 cup large carrot, grated
1/2 red bell pepper, sliced into thin strips
2 tbsp canola oil
1 tsp sesame oil
3 tbsp reduced sodium soy sauce
1/2 cup frozen peas
Vinaigrette
2 tbsp rice wine vinegar
2 tbsp soy sauce
Juice of 1 lime
1 tbsp honey
1 tsp fresh ginger, grated
2 tsp sesame oil
1/4 cup canola oil
1 tbsp fresh cilantro, finely chopped
1 tbsp green onion, finely chopped
1/4 tsp black pepper
METHOD
To make the vinaigrette, combine the vinegar, soy sauce, lime juice, honey, and ginger in a small bowl.
Slowly whisk in 2 teaspoons of sesame oil and then 1/4 cup canola oil.
Stir in the chopped cilantro, 1 tablespoon green onions, and black pepper. Set the mixture aside.
Season the tuna fillets with salt and pepper.
Heat 2 tablespoons of canola oil in a large skillet over high heat.
Once the pan is very hot, add the tuna fillets. Sear them on the first side for one minute, flip them over, and sear the second side for 30 seconds.
Remove the tuna from the pan and set aside on a plate.
Heat 2 tablespoons of canola oil in a wok or large skillet over high heat.
Add the remaining green onion and stir fry for 1 minute.
Add the red pepper and stir fry for 1 minute.
Add the grated carrot and stir fry for 1 minute.
Add the garlic and ginger and stir fry for 30 seconds.
Add the rice and stir fry for about 3 minutes, until the rice is hot and well coated with oil.
Finally, add the soy sauce 1 tablespoon at a time, until the rice is as salty as you like it.
Add the peas, and stir fry until warmed through.
Slice the tuna fillets into thin slices. Divide the fried rice on two plates and serve the tuna on top and drizzle with the vinaigrette.
Top with additional cilantro and green onions if desired.
Bon appétit! Served on my “La Boheme” dinner plates.
Butterbean Hummus
Serves 4
INGREDIENTS
1 can of butter beans
3/4 cup walnuts
1 garlic clove
1 1/2 fresh limes, juiced
A small bunch of fresh parsley
1 spring onion
1/3 cup extra virgin olive oil
METHOD
Put all the ingredients in a food processor and blend until smooth.
If the consistency is too thick, add more oil or a splash of water to adjust.
Pour the hummus into a bowl or storage container and store it in the fridge for a couple of hours before serving.
When ready, serve as a snack or light lunch with your choice of warm toast, crackers, or even chips.
Bon appetite! Served on my “La Boheme” canapé plate.
Green Papaya Salad
Serves 2-4
INGREDIENTS
Dressing
1/4 cup balsamic vinegar
2 tablespoons maple syrup or honey
1 tablespoon soy sauce
2 tablespoons lime juice
1 clove of garlic minced
2 tablespoons chopped shallots optional
Salt and pepper to taste
Salad
1 small green papaya
1 large carrot
1 cucumber
1/3 cup fresh mint or coriander leaves, chopped
4 tablespoons sesame seeds, lightly toasted
METHOD
Start by combining all the ingredients for the dressing in a small bowl and set it aside.
Using a peeler, peel the outer skin of the papaya.
Cut the papaya in half and grate it using a large grater. Put it in a large bowl.
Peel the carrot, and grate it and the cucumber. Add them to the bowl with the grated papaya.
Mix the grated green papaya, carrots, and cucumber together with the chopped mint or coriander.
Pour in the dressing and toss well to coat the whole salad.
Arrange on plates and serve with your choice of fried tofu or chicken.
Sprinkle with nuts and toasted sesame seeds to garnish before serving.
Bon appétit! Served on my “La Bohéme” soup and pasta plate on top of my “Piano” show plate in black.
Protein Bars
Makes 8 pieces
INGREDIENTS
2 cups dates, pitted and chopped
1 ½ cups warm water
3 cups oatmeal
⅓ cup cocoa powder
1 medium banana
1 ½ cups walnuts
6 scoops of unflavoured pea protein powder
METHOD
Soak the dates in warm water for a minimum of 20 minutes.
Add the dates, and the water they soaked in, into a food processor and turn it on. Add the remaining ingredients to the food processor and blend until it develops a smooth consistency.
Line a 20 x 20 cm baking pan with parchment paper.
Spread the batter onto the pan and refrigerate until firm. Cut into 8 pieces.
Great as an on the go snack or a quick breakfast
Bon appétit! Served on my “La Bohème” canapé plates.