Seared Tuna with Avocado Wasabi Soy Sauce

So I actually had no intention of blogging this meal, but Josh was in the mood to take some pictures, so he did. And then this "by accident" meal turned out to be so delicious, I really wasn't left with any option but to share it with all of you. Tuna is easily my favorite fish, but it's definitely not budget-friendly. To my very pleasant surprise, my favorite grocery store had it on sale the other day, so I couldn't pass it up. This would be delicious served over sushi or jasmine rice, but we didn't have any so I substituted sauteed garlic spinach. Enjoy!

Ingredients

2 fresh tuna steaks, 1 ½ inch thick

1 avocado, diced

GF Cajun seasoning

¼ cup low sodium GF tamari soy sauce

¼ cup rice vinegar

1 TBSP minced fresh ginger

1 TBSP wasabi powder

1 tsp sesame oil

Preparation Instructions

Start by making the sauce. Combine the soy sauce, rice vinegar, ginger, wasabi powder and sesame oil. Whisk vigorously until the wasabi powder has completely dissolved. Let sit for 30 minutes to allow the flavors to combine.

Sprinkle a little Cajun seasoning on both sides of the tuna. Heat a little olive oil in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. For medium rare, cook on one side for 2 minutes. Turn steaks, and cook for 1 minute, or to desired doneness.

Plate each piece of tuna. Top each piece with half of the diced avocado. Pour some sauce over the top. Serve immediately.

Oatmeal Pancakes

I absolutely love pancakes. But honestly, in terms of nutritional content, they are a complete waste of space. So for the last few weeks, in moments when I couldn't sleep or was just having a major pancake craving, I was creating this "healthy pancake". I must admit, while combining these ingredients, I was holding my breath and praying that these would turn out and be Josh-approved. They turned out great...if I do say so myself. At the last minute, I decided to add a few mini-chocolate chips, which some might see as negating the health-factor. Me? Not so much. But feel free to omit those. Enjoy!

Ingredients (for 8 small pancakes)

2 ripe bananas, pureed (I used the food processor)

2 TBSPs butter, melted

1 TBSP lemon juice 

1 tsp honey

egg whites from 3 eggs

1 cup GF oat flour (= 1 cup of Bob's Red Mill GF Whole Grain Rolled Oats, ground in a food processor)

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

mini chocolate chips, optional

Preparation Instructions

In a medium bowl, stir together the pureed banana, melted butter, lemon juice and honey. Beat in the egg whites.

In a smaller bowl, combine the oat flour, baking soda, salt, cinnamon and nutmeg.

Pour in the wet ingredients. Combine and stir just until the dry ingredients are moistened.

Let the batter sit for a few minutes.

Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. Lightly spray the surface with cooking spray.

Once the surface of the pan is hot enough, pour 1/4 cup of batter onto the pan to create a cake. If you are making them chocolate chip, sprinkle a few on at this point. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.

When the pancake is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. Serve the pancakes immediately.