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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"If music be the food of love, play on."
-William Shakespeare, Author

The refrigerator light goes on...

Coatings can come from anywhere. My friend Chef John Pearson turned me on to the idea of coating fish with the wasabi peas. The result is mildly spicy and the crunchy texture is perfect. Do keep in mind that wasabi coated peas are very high in calories.

Sesame Seeds

The seeds that sesame oil and tahini come from are the seeds of an herb grown from the Middle East through India into the Far East. The most common are buff colored, but they range from white to red to black. Raw sesame seeds have a silky, nutty flavor that intensifies with toasting. They can be purchased roasted, but I prefer to buy them raw and toast them myself. You can roast the seeds by placing them in a large skillet over medium-high heat. As they begin to heat, shake the pan often and watch carefully—once they begin to turn brown, they cook very quickly.

As with most seeds, sesame seeds have a lot of fat in them. There is little saturated fat and a fair amount of monounsaturated fat, making them good for you. Because of the high fat content, they will turn rancid quickly. Keep them in a cool place covered tightly and try to use them within 6 months. They will keep in the freezer for up to a year. Most health food stores carry them in bulk, so you can buy a smaller amount.

1 tsp. sesame seeds = 17 calories, 1.5g fat, <1g sat fat, 0.5g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol

Tuna with Wasabi Pea Crust

Servings = 2 | Serving size =4 ounce tuna steak

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 1.

Leftovers are not very good. Note: Because of the lack of complete reporting on nutrition information for wasabi peas, I am not able to give complete information on some nutrients in this recipe.

2 Tbsp	black vinegar
4 Tbsp	rice vinegar
2 Tbsp	Splenda
1 tsp	low-sodium soy sauce
1 tsp	cornstarch
1/4 cup	water
1/4 cups	wasabi coated green peas
2	4 ounce tuna
4 ounces	soba noodles
2 quarts	water
2/3 cups	frozen shelled edamame (soybeans)
1 tsp	chili oil
1/2 tsp	black sesame seeds

Place the black vinegar, rice vinegar, Splenda, soy sauce and 2 tablespoons of the water in a non-reactive sauce pan. Heat over medium heat. When the sauce is hot remove from the heat.

While the sauce is heating add the cornstarch to the water and stir to blend well.

Place the 2 quarts water in a medium pot over high heat. Heat until boiling.

Place a large non-stick skillet in the oven and preheat to 450°F.

Grind the peas in a blender or mini chopper until they are the consistency of fine gravel. Pour them out onto a plate and place tuna steak on the ground peas. Coat thoroughly by turning the tuna and patting the peas onto the surface of the tuna.

When the water is boiling add the soba noodles and reduce the heat to medium-low.

Place the chili oil in the heated pan and swirl to coat. Add the coated tuna and return the pan to the oven.

Add the cornstarch mixture to the sauce and return to medium-high heat. Whisk often.

After about three minutes turn the tuna.

Drain the soba noodles (they will take about 6 to 8 minutes to cook). Return the noodles to the stock pot and add the endamame and the thickened sauce. Toss to coat the noodles well and heat the endamame.

Divide the sauce between two bowls and top with the cooked tuna. Garnish with black sesame seeds.