1Combine the cabbage, bell pepper, green onions, and snow peas in a medium bowl.
2In a separate bowl whisk together the lime juice, mayo, and 1/8 teaspoon of the salt; toss the cabbage and set aside.
3Combine the tuna steaks, sesame oil, and coconut aminos in a bowl and let stand for 5 minutes at room temperature.
4Heat a grill pan over medium heat until hot.
5Season the tuna with the remaining 1/8 teaspoon salt and place it on the pan. Cook the tuna, turning it once, until well marked and cooked to medium-rare, about 3 minutes per side, or to desired doneness.
6Transfer the tuna to a cutting board and let it cool for 5 minutes. Then cut it across the grain into 1/4-inch-thick slices.
7Divide the slaw mixture between two plates and top with the tuna.
*Tuna is a medium-mercury food, so if you’d like to eat this recipe weekly, swap out the ahi for wild-caught salmon, shrimp, or halibut.
This recipe is part of the Light and Easy Japanese menu, with Shirataki Noodle, Chicken, and Snap Pea Salad; Green Salad with Sesame-Ginger Vinaigrette; Ahi Tuna over Asian Slaw; and Stir-Fried Kale with Ginger. Check out the Light and Easy Japanese Menu and Guide for links to all the recipes, plus more handy tips and tricks for a healthy, delicious Asian feast.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.
January 5, 2017
Store-bought mayo comes packed with sweeteners, damaging oils, and mystery additives known as “natural flavors.” This vegan-friendly homemade version is fresh and creamy, but without the sugar impact or eggs.
1Combine the coconut milk, cashews, lemon juice, mustard, and salt in a blender and puree.
2With the blender running, add the oil in a slow, steady stream until the mixture is thick and creamy.
3Store in an airtight container in the refrigerator for up to 3 weeks.
This recipe is part of the Lunch at the Beach Menu, with Chipotle Deviled Eggs, BLT & Avocado Wraps, Garlic Hummus with Lentil Chips, and Fresh Fruit with Cinnamon Almond Butter. Check out the Lunch at the Beach Menu and Guide for links to all the recipes, plus more fun activities and tips for a fantastic beach picnic!
Want more tasty, healthy recipes? Check out jjvirgin.com/recipes.
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015