The Romancing The Bee Diet – Day Two – Grilled Tuna Salad With Avocado and Honey

Fat bee

The Diet is going well!  I haven’t felt a bit deprived and I’ve already lost a pound! I’m pretty sure I could live on Broiled Grapefruit with Honey and Cinnamon.  🙂

I don’t want to get bored, though, so here is another delicious Romancing The Bee Diet recipe. Enjoy!!

Grilled tuna salad

Yield:  2-4 servings

Ingredients

1 pound very fresh tuna steak, 1-inch thick

2 tablespoons olive oil

2 1/2 teaspoons kosher salt, plus extra for sprinkling

1/2 teaspoon freshly ground black pepper, plus extra for sprinkling

Grated zest of 1 lime

3 tablespoons freshly squeezed lime juice

1/2 teaspoon wasabi powder

1 teaspoon soy sauce

1 teaspoon honey

5 dashes Tabasco sauce

1 minced scallion, white and green parts

1 firm, ripe Haas avocado, medium and diced

1/8 cup finely diced red onion

Directions

Brush a heated grill pan with oil. Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna for about 2 1/2 minutes on each side. Remove to a plate. The tuna will be cooked on the outside and raw inside. Allow to cool slightly and cut it into medium-diced pieces.

In a small bowl, whisk together the olive oil, lime zest, lime juice, wasabi powder, honey, soy sauce, Tabasco, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon pepper. Add the sauce to the tuna, add the scallion, avocados, and red onion, and mix well. The sauce will “cook” the raw parts of the tuna after it sits for a few minutes.

Holidays With Honey – Tuna Tartare

tuna tartare

This will be another part of my contribution to The Feast of the Seven Fishes in Chicago. I like the fact that it’s red and green, and the Asian flavors will be a refreshing prelude to the traditional Italian pasta dishes.

Yield:  25 servings

Ingredients

1 3/4 pounds sushi grade tuna

2/3 cup olive oil

3 limes, zest grated

1/2 cup freshly squeezed lime juice

1 1/4 teaspoons wasabi powder

1 1/4 tablespoons soy sauce

1 tablespoon hot red pepper sauce

1 1/4 tablespoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon honey

2/3 cup minced scallions, white and green parts (6 scallions)

1 1/2 tablespoons minced fresh jalapeno pepper, seeds removed

3 ripe Haas avocados

Directions

Cut the tuna into 1/4-inch dice and place it in a large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, honey, salt, and pepper. Stir until honey is dissolved. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Layer the tuna mixture over the diced avocados in a 9″x13″ glass dish.  Cover and place in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.

Holidays With Honey – Honey Guacamole

guacamole

Guacamole is so festive, all green and red!  This will be gone in minutes…

Yield:  3 cups

Ingredients

4 ripe Haas avocados

3 tablespoons freshly squeezed lemon juice (1 lemon)

1 tablespoon honey

1 tablespoon chopped cilantro

8 dashes hot sauce (recommended: Tabasco)

1/2 cup small-diced red onion (1 small onion)

1 large garlic clove, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 Roma tomatoes, seeded, and small-diced

Directions

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl.  Immediately add the lemon juice, honey, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the chopped cilantro and diced tomatoes. Mix well and taste for salt and pepper.