Wasabi Encrusted Tuna Steaks

moar Healthy Bites for Healthy Heart

Prep Time: 30 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 6

“Marinated tuna steaks are coated with crushed, spicy wasabi peas, then served with a marinade reduction.”

INGREDIENTS:
1 tablespoon five-spice powder
1 tablespoon grated fresh ginger
2 tablespoons sake
2 tablespoons rice vinegar
2 tablespoons tamari 1/4 cup sesame oil
2 pounds ahi tuna steaks,
each about 1 inch thick
1 pound wasabi peas, crushed
2 tablespoons light brown sugar

DIRECTIONS:
1. In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
2. Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
3. While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

Cavatelli and Broccoli

moar Cavatelli & Broccoli

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 12

“The freshest tips of broccoli are blanched and quickly sauteed in olive oil and garlic, then tossed with hot pasta and seasoned with salt and red pepper flakes. A bit of Parmesan cheese is all you need to bring out the bright, crisp flavors.”

INGREDIENTS:
3 heads fresh broccoli, cut into florets
1/2 cup olive oil
3 cloves garlic, minced
1 1/2 pounds cavatelli pasta
1 teaspoon salt
1 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese

DIRECTIONS:
1. In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
2. Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
3. Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.

Mussels Marinara di Amore

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 4

“Steam fresh mussels in a fragrant, spicy and easy-to-make melange of garlic, tomatoes, oregano, basil, pepper flakes and wine. Buy fresh mussels from a reputable source, and discard any that do not open during steaming.”

INGREDIENTS:
1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch crushed red pepper flakes
1/4 cup white wine
1 pound mussels, cleaned and debearded
8 ounces linguini pasta
1 lemon - cut into wedges, for garnish

DIRECTIONS:
1. In a large skillet over medium heat, warm oil and saute garlic until transparent.
2. Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
4. Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
5. Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.

Zesty Southern Pasta and Bean Salad

moar Pasta & Bean Salad

Prep Time: 1 Minute
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 8

“A zesty pasta salad with pinto beans, black beans, corn and tomatoes.”

INGREDIENTS:
2 cups small seashell pasta
1/3 cup Italian-style salad dressing
salt to taste
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
3 tomatoes, chopped
1 1/2 tablespoons ground cumin
1/2 tablespoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried red pepper flakes
(optional)
salt and pepper to taste

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
2. Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
3. Chill salad in refrigerator until ready to serve.

Source: AllRecipes.com