Seared Ahi Tuna with Wasabi Vinaigrette Recipe

I enjoyed seared ahi tuna for my fish challenge last night. It was delicious. Is sushi in my future?

I enjoyed seared ahi tuna for my fish challenge last night. It was delicious. Is sushi in my future?

My fish food challenge continued last night with a delightful Seared Ahi Tuna appetizer. My husband took pity on my sore legs and treated me to a date night at the Outback Steakhouse.

I noticed the tuna on the menu and decided to try it.

It was yummy! The tuna tasted amazing. Seared perfectly, the fish and had the right amount of seasoning – it didn’t over power the taste of the tuna.

After I ate the tuna, my husband pointed out that I essentially had sushi. He wants me to visit a sushi bar next week. Not sure if I’m ready for that adventure yet.

If I had a complaint about the dish it was the choice of lettuce for the “salad.” Ice burg…really? Why bother?  I skipped the lettuce and devoured the tuna.

The wasabi sauce was nice, although I wanted more heat. I only tried a small amount – I have no idea what’s in it but assumed it would do nothing to help me lose weight.

This is something I need to try at home, but as a proper salad. I found this little recipe on The Food Network. It had me at the mixed greens!  The recipe calls for using all the vinaigrette on the salad. That’s actually too much for my taste.  I recommend making the dressing as the recipe calls for, but using only one tablespoon on the mixed greens. You can use the rest of the dressing over a couple of days before trashing it.

Seared Ahi Tuna with Wasabi Vinaigrette
Net Carbs: 2
Weight Watchers PointsPlus: 6
Single serving


  • 1 Ahi tuna steak
  • 1 Tsp. coarse salt and coarse black pepper
  • Cooking spray or olive oil
  • 2 C mixed greens
  • ½ Tsp. wasabi paste
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 3 Tbsp. virgin olive oil


  • Season your tuna with salt and pepper.
  • Spray grill pan or lightly oil with olive oil and then heat grill pan on grill
  • Add tuna steak on to the hot surface and sear tuna for 2 minutes on each side. Remove tuna from heat.
  • In a small bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle 1 tbsp. of dressing over your salad and toss to coat evenly.
  • Slice Tuna on an angle and arrange on the salad.

Quinoa Salad Recipe

quinoa salad, workouts, weight loss, healthy eating

You know a dish is healthy when it has lots of colors! This easy to make quinoa salad is perfect for your post-muscle workouts.

My trainer gave me a recipe for quinoa salad that I tried out today. I love quinoa but completely cut it out of my low carb diet. Thanks to my new weight training regimen, I can add this wonderful grain back into my food rotation.

There are lots of variations on quinoa salads. This particular one is very tasty and provides the perfect amount of healthy carbs for your post-muscle workout. I added 3 ounces of skinless chicken breast on the side to up the protein.

The recipe below calls for 1/2 C uncooked quinoa, yielding 1.5 cups of cooked quinoa. Since the recipe is a single serving, I’m only using 1/2 C of cooked quinoa and reserving the rest for later in the week.

Quinoa Salad
Net Carbs: 20g
Weight Watchers PointsPlus: 6
Servings: 1


  • 1/2 C quinoa, uncooked
  • 1 C Water
  • 1/4 Tsp. Salt
  • 1/4 C Cucumber, diced
  • 1/4 C Red onion, diced
  • 1/2 C Tomato, Roma, seeded and diced
  • 1 Tbsp Flaxseed
  • 1 oz Fat free feta
  • 1 Tbsp. Lite balsamic vinaigrette
  • 1/4 C Cilantro, finely chopped


  • Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add 1 cup of water and 1/4 tsp. salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
  • Scoop out 1/2 C of cooked quinoa into a bowl and add cucumber, red onion, tomato, flaxseed, fat free feta, cilantro and mix.
  • Pour dressing over and toss briefly to evenly distribute it.

Shrimp, Avocado And Tomato Salad

A simple, easy, light salad for a sunny day.  Took less than 10 minutes to put together - and 9 were for defrosting shrimp!

A simple, easy, light salad for a sunny day. Took less than 10 minutes to put together – and 8-1/2 were for defrosting shrimp!

It’s another beautiful day. The outdoors are calling to me. Time for a little light lunch on the deck followed by some knitting as I sit in the sun.

So what’s on tap for today’s lunch?  Something light yet tasty. Perfect for a perfect day. I picked up some frozen shrimp at the grocery store. With my husband’s highly allergic love of all things shellfish, I never buy the stuff. Don’t want to tempt him or fate. But I am trying to eat more seafood. And I miss it. I figured frozen is the safest. Why? Well my husband is a lazy man by nature. If it’s not ready to eat, he won’t bother with it.

The recipe is fairly simple – just 4 ingredients and a bowl and 5g net carbs. I doubled the shrimp and avocado increasing the Weight Watcher’s PointsPlus value from 7 to 11. You can keep it at 7 points and just add lettuce.

Shrimp, Avocado & Tomato Salad
Carb Count: 5g
Points Plus: 11

6 oz shrimp, cooked and chopped
1/2 avocado, diced
1/2 tomato, diced
1 Tbsp low carb dressing (I’m using my Ranch dressing today)

Place the shrimp, avocado and tomatoes in a bowl. Add salad dressing and mix. Eat up!

Mixed Green, Avocado & Radish Sprout Salad

Beef patties with mixed greens, avocado and radish sprouts. Low carb and yummy to boot!

Beef patties with mixed greens, avocado and radish sprouts. Low carb and yummy to boot!

A simple lunch today. Just a yummy salad to go along with my cow. Yes, there are two ground beef patties in my photo, but their combined weight is under 5.5 ounces.

With salads, there is always the risk of boredom. It’s too easy to get into a rut of iceberg lettuce, tomato and cucumbers.  I suspect those three ingredients are the staples in most household salads. I say fight boring salads with a little creativity. My Grilled Chicken Salad is awesome (no doubt due to the bacon!) as is my Spinach and Strawberry salad (with bacon dressing…hey, I sense a theme here). Those recipes coming soon.

Today I’m using radish sprouts. I’ve used bean sprouts in stir-fry dishes and alfalfa sprouts on burgers. This is the first time I’m using radish sprouts. They taste like radishes. The sprouts and the mixed greens give the salad a nice kick both in taste and texture. Delish! I plan to rotate them into my staple of salad ingredients.

The meal is 5g of carbs and you feel satisfied after eating.

As far as Weight Watchers, this is a high point meal – 14 points.  Why so high? The ground beef patties. I use the 80-20 ground beef. Higher in fat, higher in points. However, I’m going low carb – no pasta, rice, potatoes, breads, grains, sugars, low-fat foods. So I actually increase the good fat content in my diet to keep me satiated.  If you are not low carb, you can simply substitute  3 oz of a lower-fat patty (yes only one) or a skinless chicken breast (also 3 oz) if you like.

As for dressing, I used 1 tbsp of my Olive Oil & Apple Vinegar dressing.

Mixed Green, Avocado, Radish Sprout Salad



Mix ingredients in a bowl. Add 1-2 tbsp of your favorite dressing and toss. Enjoy!

Chili Chicken & Mexican Avocado Salad Tonight

Cajun RubI love my rubs. I made a batch of chili seasoning back in February. I decided to use it as a rub on some chicken breasts. The result: spicy and tasty.

Rather than the old standbys of steamed broccoli or grilled zucchini, I decided I wanted veggies that had a little more kick. So I’m making a salad I found in a low carb recipe book. Like the chili chicken, it too looks spicy and tasty.

Chili Seasoning/Rub
Serving Size: 4
Carb Count: 0
Weight Watchers Points: 3-6 (depending on size of chicken breasts)

2 tablespoons chili powder
2 teaspoons cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon crushed red pepper
1 tablespoon celery salt
1 teaspoon freshly ground black pepper

Directions: Mix all ingredients in a bowl. Using your hands, rub seasoning into chicken breasts. Place into a Ziplock bag, and add 1.5 tablespoons of extra virgin olive oil. Let chicken marinate for up to 1 hour then its ready for grilling.

Mexican Avocado Salad
Serving Size: 8 1-cup servings
Carb Count: 3g
Weight Watchers Points: 3 Points

24 cherry tomatoes, quartered
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 medium yellow onion, finely chopped
1 jalapeño, seeded and finely chopped
2 tablespoons chopped fresh cilantro
1/4 medium head iceberg lettuce cut into 1/2 inch ribbons
2 ripe Hass avocados, seeded, peeled and chopped

1. Combine tomatoes, oil, vinegar, salt and pepper in a medium bowl; let stand at room temperature for 1 hour. Add onion, jalapeño and cilantro; toss well.
2. Arrange lettuce on a platter and top with avocado. Spoon tomato mixture on top and serve.

I’m thinking of substituting the red leaf lettuce I’m growing on my deck for the iceberg lettuce. Either way, tasty goodness on the menu tonight!