Fillets and fitness: who said eating healthy has to be boring?
If you thought nutritious food has to mean bland soups and tasteless salads, perhaps you’ll reconsider after this recipe. For World Health Day on April 7, sample this delicious tuna dish — one of the many in the recently launched Hyatt Chef’s Table food book, put together by chefs from the Hyatt group around the country. “With the fast-paced urban lifestyle that we all live in, it is extremely important to watch our health. We need to be mindful of what we consume on a daily basis,” says Arjun Kaggallu, Director of Operations, Hyatt Regency Chennai. “It’s not about following diet fads, but eating everything in moderation,” he reiterates a tidbit of wisdom, that we all know, but often forget.
SEARED AHI TUNA WITH PISTACHIO CRUST AND SPICY AVOCADO
Ingredients (Serves four)
Tuna (800 gm fresh tuna fillet, de-boned) |
1 tbsp olive oil | Crust | 2/3 cup pistachio nuts, chopped | 4 tbsp extra-virgin olive oil
| ½ tsp salt | ½ tsp black pepper, freshly ground | Spicy Avocado | 1 ripe avocado |
2 tbsp onions, finely chopped | 2 tbsp tomatoes, finely chopped | ½ tsp lemon juice | 1 tbsp jalapeno peppers, finely chopped
1 tsp extra-virgin olive oil | Salt to taste |
1 lemon wedge (to garnish)
Tuna and Crust
Wash the tuna and pat dry. Combine the ingredients on a plate. Lightly dredge the tuna through this mixture to coat each side. Heat oil in a non-stick frying pan. Sear the tuna over high heat for three minutes on each side. Remove the tuna from the heat
(it should be pink in the centre) and let it rest for about five minutes. Cut into thick slices.
Skin the avocado and pull out the seed. Scoop out the flesh and chop roughly. Add the other ingredients and mix together with a light hand. Season with salt.
Arrange the sliced tuna on a plate with
the spicy avocado and a lemon wedge
on the side.
email@example.com | @brightasunshine