Lake Norman Magazine

An ode to the food resolutioner

Richard Rudisill

So here we go, a brand new year, a fresh start. A great time to set goals and for someor a lot of folks it is a gym membership and changing eating habits. Well, at least for a little while. I tip my cap to all of you out there giving it a go, but I will not be joining you this year as a “reslolutioner”.You see for many, many years in a row I have vowed to get back to my “playing weight”. This year I have decided to fore go being a resolutioner. For no particular reason at all really. Maybe I’m getting older, maybe I know the end result will most likely be or maybe even because”I’m simply just not feeling it”.What I do plan to do this year is to not make a big deal out of trying to eat better and maybe get a walk in every now and then. I tend to get excited about making a new start and being healthier. Getting back to who I was, you know when I wasn’t carrying all this extra baggage, ok weightwhatever. You see I want to try and sneak up on eating better. Maybe I can fool myself into good habits. I’m not sure it will work and I am pretty sure that it won’t be an overnight success. However, maybe, just maybe I can change my mental perspective on my daily eating habits.Ok enough, this isn’t about me. What it is about is good eating. This recipe for fish tacos is perfect if you are counting calories. Two of these seared tuna tacos with the slaw rings in at 376 calories. So eat up, fill up and enjoy something really good and good for you!Find more great recipes like these from Chef Troy on his website www.cheftroy.net, and be sure to watch Troy live every Tuesday morning on WCCB Charlotte’s morning show News Rising from 7-9 am.

Seared Tuna Taco with Asian Slaw



1/4 Cup-Red Cabbage



1/4 Cup-Green Cabbage



1/4 Cup-Carrot



1/2 Tablespoon-Dijon Mustard



1 Tablespoon-Soy Sauce



2 Tablespoons-Ginger



2 Tablespoons-Cilantro



1 Tablespoon-Light Olive Oil



To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper



2 Ounces-Greek Yogurt



1 Ounce-Lime Juice



6 Ounces-Ahi Tuna



1 Tablespoon-Light Olive Oil



4 Corn-TortillasDirections1. Place both cabbages and carrot in a bowl, toss to combine and place in fridge.



2. In a blender combine mustard, lime, soy, ginger, garlic, cilantro and salt and pepper.



3. With blender still running slowly add the canola oil until all has been combined, place in fridge.



4. Combine yogurt/lime juice, season with salt/pepper/crushed red, mix and refrigerate.



5. Pat tuna dry and season with salt and pepper.



6. Heat an iron skillet/sauté pan to medium high heat, add oil and tuna.



7. Sear on both sides about one minute for rare or to desired temperature.



8. Warm a skillet/pan over medium heat and warm each tortilla through and wrap in a towel.



9. Build tacos by staking two corn tortillas on top of each other.



10. Smear on some lime/yogurt sauce in middle of the top tortilla.



11. Cut tuna into bite size pieces and equally distribute on lime/yogurt sauce.



12. Top with slaw and serve.

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