Get the tools

You can find a julienne peeler easily online as well as in most kitchen gadget shops locally.

Find red palm oil online at Tropical Traditions or in a local, organic grocery store or food co-op.

NUTS

EGGS

NIGHTSHADES

FODMAPS

Brush the red palm oil over each side of the tuna. Combine the lemon salt, coriander, and black pepper in a small bowl, and sprinkle the mixture evenly over both sides of the tuna.

Grill the tuna for 3 minutes on each side or until done to your liking. If you are enjoying wild, sashimi-grade tuna, you can leave it nearly rare. If you are eating a wild but lower grade tuna, cook until it is just pink in the center.

For the Daikon Noodle Salad: Rinse and peel the outer skin of the daikon radishes with a standard vegetable peeler. Using a julienne peeler (or continue with the standard peeler if you don’t have a julienne peeler), continue to “peel” the radishes into noodle-shaped pieces. Repeat this process with the carrot.

In a large mixing bowl, toss the julienned radishes and carrots with the chopped cilantro, lemon juice, oil, salt, and pepper. Serve immediately to retain the crunch, as the daikon will become soggy if it sits too long before serving.

Plate the tuna over the Daikon Noodle Salad and finish with a squeeze of lemon; drizzle the extra-virgin olive oil over the tuna before serving.

asian orange
pan-seared scallops

Scallops are very simple to cook, but they require your undivided attention as over-cooking them will yield a rubbery result. This recipe is ideal to use with fresh scallops; it is not recommended for previously frozen scallops because they tend to give off a lot of water and are difficult to sear.

PREP TIME

5 minutes

COOKING TIME

20 minutes

YIELD

2 large or
3-4 small servings

1 lb large wild scallops

Sea salt and black pepper to taste

Garlic powder (a few pinches)

2 tablespoons butter, ghee,
or coconut oil

Zest of 1 orange

Дата добавления: 2015-11-14