Ingredients:
-
1 lb. of sushi grade tuna (can buy at any reputable fish monger)
-
2 fennel pods each
-
2 sprigs of tarragon
-
1 tab of ground coriander
-
1 bunch of baby arugula
- lemon vinaigrette (see below)
Preparation:
1.
Thinly slice the fennel, perpendicular to the grain. Stopping once you start to
see the core of the vegetable.
2.
Thinly slice the baby arugula and mix with the fennel. Toss with the lemon
vinaigrette.
3. Season
the tuna with salt on both sides of the fish.
4.
Sear the fish on high heat with canola oil on one side of the fish. Let a nice
golden brown crust form.
5.
Pull out of the pan and liberally sprinkle with the coriander powder.
6. For presentation, put four
equal portions of the fennel salad in the middle of the plate. Thinly slice the
fish and place on top of the salad.
Recipe
Donated by Logan - An American Restaurant, Ann Arbor MI
found in the book "The Age of Globesity"
RenAMI
Renaissance Age Management Institute
| Patino Diet
29150 Buckingham Street,
Livonia, MI 48154
(734) 207-9999
www.PatinoDiet.Com
http://www.ageofglobesity.com
Sports Medicine Physician, Sports Medicine Clinic, Health Consultant,
Weight Loss Service, Nutritionist, Pain Management
