#EverydayInspiralized: Crusted Seared Tuna with Tahini-Sesame Spiralized Cabbage

seafood
#EverydayInspiralized: Crusted Seared Tuna with Tahini-Sesame Spiralized Cabbage

#EverydayInspiralized: Crusted Seared Tuna with Tahini-Sesame Spiralized Cabbage

It’s Wednesday, which means a new episode of #EverydayInspiralized, my video cooking series on my YouTube channel.

We’re making my Crusted Tuna with Sesame-Tahini Spiralized Cabbage. Yes, sprialized cabbage. Have you seen me spiralize cabbage before? If not, watch this first.

This is one of my all-time favorite recipes, and I don’t make it nearly enough, so I’m excited to bring it back with this new video. I’m personally loving this series, because it brings life to some of my older recipes that get lost in the shuffle!

For the original recipe, click here. And if you make it, make sure to use the hashtag #inspiralized when posting on Twitter and Instagram so we can see!

And if you have any requests for future episodes of #EverydayInspiralized, please send them to me here:

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Watch this week’s episode of #EverydayInspiralized and subscribe so you never miss a video:

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5 comments

The crusted tuna sounds absolutely DELICIOUS with the tahini and cabbage! You always come up with the most delicious and creative recipes with vegetables!
Ali Maffucci says:
Thank you so much!! I hope you try it out!
I made a stir fry last night and spiralized onion and zucchini and then chopped up the cabbage! Next time I'll know to spiralize everything :)
Toni says:
Ali, I was wondering if you'd consider a cookbook of 5-ingredient-or-less meals?
Michele says:
I've had a really hard time finding black sesame seeds in the grocery stores I normally shop at (Sprout's and Trader Joe's). Any suggestions on where to find them?

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...