Yesterday I took a train to Scarborough, NY to watch my friend Jen get married. It was a beautiful ceremony, gorgeous reception and great people.
Of course, I couldn’t stop thinking about my own wedding. Three days from now will mark the 1 month countdown (eek!)
One month countdown also means crunch time for healthy eating, and this recipe is thankfully in my arsenal of wedding-body ready meals. It’s one of the most satisfying, delicious meals I’ve had to date – and it’s under 300 calories!
I actually live in my friend Jen’s old apartment. She moved to California to be with her now-husband and I asked if she could introduce me to her landlord, she did and now, I’m living in her old digs!
She’s a chef, a restaurant menu consultant and an all-around cool Jersey girl. So, the food was definitely on point at this wedding – I was chasing around one of the servers for their mini reuben sandwiches – and I can’t tell you the last time I had a reuben sandwich, if ever!
Jen also had a momofuku wedding cake (if you don’t know what momofuku is, get up to speed.) Very cool touch.
Lu’s on his bachelor party this weekend in Austin, TX, so I took my lovely friend and bridesmaid, Cassidy. Here’s a snap of us overlooking the Hudson River:
Speaking of wedding food, I’m of course having something spiralized at our wedding! More to come on that.
Anywho, back to the recipe. This dish uses spiralized cabbage, which, if you didn’t see on Thursday, can be spiralized.
The cabbage is tossed with scallions and an out-of-this-world sesame-tahini dressing (Seriously, bookmark this dressing and throw it on everything – it’s totally versatile and goes well with meat, poultry and seafood – and veggies, of course.)
The sesame crusted tuna is easy to make, but always looks impressive when serving. This tuna is light and sits nicely atop the bed of red cabbage (it’s quite the beautiful dish!) The sesame crust makes every bite that much more flavorful.
Also, on a similar note, I’m taking over the Brides Instagram today – so follow along!
What are some of your favorite wedding hors d’oeuvres?
Nutritional Information & Recipe
- 1 red cabbage, Blade A
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- ¼ cup chopped scallions
- ½ tablespoon extra virgin olive oil
- 7.5-8oz 1 ahi tuna steak
- For the dressing:
- 2 tablespoons tahini
- 1.5 tablespoon rice wine vinegar
- 1.5 teaspoon soy sauce
- 1.5 teaspoons honey
- 1 tablespoon sesame oil
- salt and pepper, to taste
- Measure out about 6 packed cups of the cabbage (or more, if you prefer) and place in a large mixing bowl and set aside.
- Place all of the ingredients for the dressing into a bowl or food processor and mix until creamy. Taste and adjust, if necessary.
- Place the cabbage and scallions in a large mixing bowl and drizzle with dressing. Toss to combine everything together and set aside.
- Place the sesame seeds in a shallow dish or plate and toss to mix together. Set aside.
- Place a large skillet over medium heat and add in the olive oil.
- Meanwhile, press one side of the tuna steak down into the sesame seed mixture and then turn over and repeat.
- Once oil is heated, add in the tuna steak, sesame seed side down. Sear for 1-2 minutes (depending on how well done you’d like it) and then flip over and cook another 1 minute. Remove the tuna and place on a cutting board. Slice thinly.
- Divide the cabbage onto plates and top with the tuna steak slices.