The Sexy Forever Recipe Bible (44 page)

4 pieces Indian pappadam flatbread

Coconut or grapeseed oil

1 pound sushi-grade ahi tuna

1 tablespoon finely minced fresh ginger

½ jalapeño or serrano chile, finely minced (see
Note
)

2 teaspoons soy sauce

1 teaspoon sesame oil

1 teaspoon rice vinegar

Juice from ½ lime

Sea salt and freshly ground black pepper

1 scallion, green parts only, finely chopped

Cilantro leaves, for garnish

Tear the pappadams into 16 chip-size pieces. Pour oil into a deep, heavy pot until one-third full. Heat on high until the temperature reaches 375°F. Fry the pappadams a few pieces at a time until they bubble and float. Remove and drain on paper towels. Set aside.

Clean and dice the tuna. Place in a small mixing bowl with the remaining ingredients except the cilantro, and mix well. Adjust the seasoning to taste. Spoon the tuna mixture onto a chip, garnish with the cilantro, and serve immediately.

MAKES 16

seared tuna with cilantro-orange sauce

PROTEIN, HEALTHY FATS, VEGETABLES, CARBOHYDRATES, FRUIT
LEVEL 2

8 ounces ahi tuna, cut into about 16 bite-size cubes

Sea salt and freshly ground black pepper

Extra virgin olive oil

Dash of soy sauce

Juice from ½ lime

Cilantro-Orange Sauce

Season the tuna with salt and pepper. Heat a light coating of olive oil in a sauté pan over medium-high heat, then sear the tuna on all sides until golden brown on the outside but rare in the center. Remove from the heat and drizzle with soy sauce and lime juice. Place on a platter with toothpicks and serve with cilantro-orange sauce for dipping. 

MAKES ABOUT 16 CUBES

cilantro-orange sauce

HEALTHY FATS, VEGETABLES, CARBOHYDRATES, FRUIT
LEVEL 2

½ cup orange juice

1 tablespoon miso paste

2 tablespoons chopped fresh cilantro

2 tablespoons chopped scallions

Juice from 1 lime

½ cup extra virgin olive oil

Combine all the ingredients in a blender and puree until smooth.

MAKES 1 CUP

grilled vegetable antipasto

HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2