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!