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INGREDIENTS:
3 cups of thinly sliced cucumbers
3 Tbsp. of salt
2 Tbsp. raw agave
½ cup apple cider vinegar
1 Tbsp. of celery seeds or 2 Tbsp. of raw chopped dill
¼ cup thinly sliced red onion (optional)
TO PREPARE:
Whisk together apple cider vinegar, salt, and agave.
Add cucumber slices, onion and celery seeds or dill.
Toss and refrigerate for 45 minutes- a few hours.
Drain and enjoy.
You may keep this refrigerated in a jar up to 1 week.
4-6 cups washed, and dried finely chopped Kale
1 cup cherry tomatoes, (go for mix of red and yellow for extra flavor) sliced in half.
1/4 cup dried cranberries
1 green or red apple cut into small strips
1/4 cup walnuts broken into pieces or sunflower seeds
Sea salt and pepper to taste
Apple Cider Vinaigrette:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
Whisk all together in a bowl until creamy
(OR you can use the oil free option in Dressings)
Mix all together in a roomy salad bowl with clean hands. “Massaging” the kale helps to soften the texture.
Serves: 4
Grilled Tuna Ingredients:
4 small garlic cloves, pressed through garlic press
1 teaspoon freshly-grated ginger
¼ cup ponzu
1 tablespoon sesame oil
4 tuna steaks (6 to 7 ounces each, can be ahi, albacore, or your desired kind)
Bok Choy Slaw Ingredients:
2 cups very finely sliced shredded baby boy choy (about 1 ½ small heads)
4 large radishes, sliced into rounds and then sliced into very thin matchsticks
¼ cup shredded carrot
½ teaspoon (slightly heaping) freshly-grated ginger
1 teaspoon chili garlic sauce
2 tablespoons rice vinegar
1 ½ teaspoons ponzu sauce
Begin by gathering and prepping all of your grilled tuna ingredients according to the ingredient list above to have ready and organized for use.
Prepare the marinade by whisking to the garlic, grated ginger, ponzu and sesame oil, and set aside for a moment. Place the tuna steaks into a large glass dish or large shallow bowl, and pour the marinade over top making sure the tuna is covered. Marinate for at least 30 minutes, up to an hour.
While your tuna marinates, gather and prep all of you bok choy slaw ingredients according to the ingredient list above to have ready and organized for use.
To prepare the bok choy slaw, add the thinly sliced or shredded bok choy, the radish matchsticks and the shredded carrots to a small bowl. In another small bowl, whisk together the grated ginger, chili garlic sauce, rice vinegar and ponzu. Keep these slaw ingredients cold in the fridge until ready to serve the tuna.
To grill the tuna steaks, remove them from the marinade and place onto a plate to hold. Next, place a grill pan over high heat, and brush with a small amount of avocado or peanut oil. Once smoking hot, add the tuna steaks in and grill for 2 ½ minutes per side for medium (little to no pink, yet still very tender and juicy), or 1 ½ to 2 minutes on one side and 1 minute on the second side for rare (pink in the center).
Remove from grill pan and place onto a platter or large plate. Toss the bok choy slaw with the dressing, and place small mounds of the slaw over top of each piece of tuna. Serve immediately, as is, or with a side of hot rice.
Recipe :The Cozy Apron