Tuna And Purple Cabbage Delish Food

AHI TUNA WITH NAPA CABBAGE SALAD

Steps:

• In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.
• Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.
• Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.

TUNA AND PURPLE CABBAGE DELISH

Steps:

• 1. sliver your veggies , cabbage , caroots , celery , I micro dice the garlic , and finley chopp the parsley. separate the garlic and parsley (used for the dressing)
• 2. wash , then put in medium size bowl. in a small icecream type bowl, add the garlic , parsley , balsmic vinigar, olive oil , mustard , and lemmond.( wish through with fork) too thicken the dressing then add the roasted red peppers.

CLEAN EATING CABBAGE SALAD WITH TUNA

Steps:

• In a large bowl, combine Napa cabbage, red cabbage, onions, almonds and toasted sesame seeds. Then add well-drained tuna, and combine gently, keeping tuna in large chunks.
• In a small bowl, whisk together all dressing ingredients. Pour over top of cabbage-tuna mixture and combine well.
• For best flavor, refrigerate for 2-3 hours. Can be kept in the refrigerator for up to 4 days.

RAMEN NOODLE SALAD

Steps:

• Preheat your oven to 400 degrees.
• Crush the dry ramen noodles into bite-sized pieces on a rimmed baking sheet. There will be many tiny pieces, but make sure there are some slightly larger pieces as these have the best crunch. Add the cashews to the sheet and toast in the oven for 7-8 minutes, stirring halfway through.
• Add the cabbage, carrots, snap peas, red pepper, green onions, mandarin oranges, and sesame seeds to a large salad bowl. When the ramen and cashews have cooled, add them to the bowl, too.
• Add all the dressing ingredients to a jar with a tight-fitting lid and shake well. Pour the dressing over the salad and toss well. Serve right away.

LOW-CARB TUNA CASSEROLE WITH CABBAGE NOODLES

Steps:

• Heat olive oil and butter in an extra large oven-proof skillet over medium heat. Add cabbage, onion, celery, garlic, salt, and pepper; saute until vegetables are crisp-tender, about 10 minutes. Mix in lemon zest, lemon juice, dill, and mustard powder.
• Pour heavy cream into the pan and add 1 cup Parmesan cheese. Stir continuously until cheese has melted and combined with the cream, 3 to 4 minutes. Reduce heat to medium-low and simmer until sauce has thickened, about 10 minutes. Stir in tuna and peas and sprinkle remaining Parmesan cheese over the top of the dish.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place the skillet under the preheated broiler. Broil on high until the Parmesan on top of the casserole makes a golden brown crust, 3 to 5 minutes.

ASIAN TUNA AND CABBAGE SALAD

Steps:

• In a large bowl, combine vegetables, almonds and sesame seeds. Add tuna and stir gently to keep tuna in large chunks.
• In a small bowl, whisk together remaining ingredients. Toss with vegetables. Refrigerate for 2-3 hours before serving.