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Featured Cookbook
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Ginger Soy Dressing
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Tomato Edamame Salad
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Lauren's Marinated Tuna
Book Description
The Park Avenue Weight-Loss Plan, from one of New York's premier weight control doctors, reveals the secrets of how the successful and rich get and stay thin. With a two-week quick-start program that the dieter later builds on to keep losing weight and eventually to maintain their shape.
... (more)
How the Rich Get Thin: Park Avenue's Top Diet Doctor Reveals the Secrets to Losing Weight and Feeling Great
Authors: Jana Klauer, M.D.
Date: December 2005
ISBN: 0312340389
Publisher: St. Martin's Press
Hardcover
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Servings: 2
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1/2 cup low-sodium soy sauce
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2 tablespoons wasabi mustard
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3 tablespoons ginger juice
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2 cloves garlic, minced
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Freshly ground black pepper
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2 (5-ounce each) fresh tuna steaks*
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Sesame seeds, for topping
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Mix all the marinade ingredients together and marinate the tuna steaks for 1 hour, turning once or twice. Keep the fish in the refrigerator while it soaks.
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Grill over hot coals or on an oven grill for 5 minutes each side, basting with the marinade from time to time. Top with sesame seeds.
*Fresh tuna should be firm and flavorful. Bigeye tuna is moist and clean-tasting, truly rich in texture. Its flavor is more like meat than fish. It should have a deep ruby red color, and is best grilled or sautéed. It should never be overcooked, and is usually served rare. Another good variety is yellowfin, which is a lean meat but firm, with a large flake. It has a definite flavor of its own but is not too fishy, and should have a red color varying from a dark burgundy to a pale red.
One of my patients sends his housekeeper to Katagiri, a Japanese grocer and specialty store on East Fifty-ninth Street, to buy him only fresh sushi-quality tuna. They personally pick the fish from the Fulton Fish Market daily.
Per serving: 163 g; calories: 191; total fat: 6 g; sat fat: 1 g; chol: 32 mg; sodium: 2,175 mg; carbs: 12 g; fiber: 2 g; sugars: 2 g; protein: 24 g
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Ginger Soy Dressing
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Tomato Edamame Salad
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Lauren's Marinated Tuna
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