a protein-packed delicacy

There's no doubt that this is one of the healthiest, tastiest and protein-packed meals I've ever made. I love when things that are this good for you also taste incredible! I've been craving Asian food a lot recently and this has been my favorite creation as of lately.

I originally made it a few weeks ago and perfected it last week with help from my roomie. She emailed me mid-day telling me she was craving it and after that, I was too!

I played tennis after work and figured a meal like this would be ideal for repairing muscles. I'm no scientist, but I played enough volleyball in high school to know that your body needs good nutrition to repair itself after a long workout. Could lean ahi tuna, edamame and veggies be more perfect? I don't think so.

You could easily make this salad sans tuna and serve it alone or as a side dish, but as you all know, I LOVE seared tuna. Like, favorite food EVER. And it paired quite nicely. My roommate decided to go with shrimp instead of tuna. I can't blame her, ahi tuna ain't cheap. So if you're not a tuna fan (something I never really understand) or don't want to shell out the cash, try salmon, chicken, pork loin or even grilled shrimp, like her!

Seared Tuna and Edamame Salad, serves 5

Salad

• 2 cups Napa cabbage, chopped fine
• 1 cup carrots, chopped
• 1 bag frozen shelled edamame beans
• 2 Tbsp chopped basil leaves
• 1 small red bell pepper, diced small
• 1/2 cucumber, quartered & diced
• 3 scallions, bad ends removed & chopped
• 1 roma tomato, chopped

Vinaigrette

• 2 Tbsp soy sauce
• 1 tsp grated ginger, fresh
• 1 Tbsp rice wine vinegar
• 1/4 tsp sriracha chile paste
• 2 garlic, minced
• 1 tsp sesame oil
• 1 Tbsp canola oil

Tuna

• 5 - 4oz. pieces of sushi grade ahi tuna
• sesame seeds
• S&P
• canola oil

For the salad, make sure all ingredients are chopped in similar size pieces. Think chopped salad here. Blanch the edamame beans and drain before adding to salad. Toss together and set aside.

For the vinaigrette whisk all ingredients through garlic together. Slowly whisk in the sesame and canola oil to emulsify.

Season the tuna lightly with salt and pepper. Sprinkle sesame seeds on top and bottom, pressing gently to stick. In a skillet over medium-high heat, add 1 tsp of canola oil to coat the bottom of the pan. Sear the tuna on top and bottom for 1 minute each or desired doneness.

Toss vinaigrette with salad and place on 5 plates, top with sliced seared tuna and serve immediately.