It turned out fantastic. Plus, all the recipes came from my WW stuff, and even better? 30 minutes from start to finish, and that includes all the prep. It doesn't get much easier than that.
So what was the menu?
First, there was
Seared Tuna with Wasabi-Avocado Aioli
INGREDIENTS
1/2 avocado, chopped & peeled
2 tbsp light mayonnaise
1 tbsp fat-free sour cream
2 tsp fresh lemon juice
1/2 tsp wasabi
1/4 tsp salt, divided
1 tsp canola oil
4 6-ounce tuna steaks
1/4 tsp black pepper
DIRECTIONS
1. Combine first 5 ingredients and 1/8 tsp salt in a blender. Process until smooth. Set aside.
2. Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with remaining salt and pepper. Cook 2-3 minutes on each side or to desired degree of doneness.
3. Serve immediate with avocado aioli.
NOTES: Serves 4.
With that, we had,
Arugula Corn Salad
INGREDIENTS
3 cups frozen corn, thawed
2 cups grape tomatoes, halved
3 stalks celery, thinly sliced
1/3 cup red onion, finely chopped
1/4 cup olive oil
2 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
4 cups baby arugula
DIRECTIONS
1. Combine first 4 ingredients in a large bowl. Toss gently.
2. Combine oil and next 3 ingredients, stirring with a whisk. Drizzle over corn mixture. Stir gently.
3. Add arugula. Toss gently to coat.
NOTES: Serves 8
And then for dessert, we had
Peach Blueberry Crisp
INGREDIENTS
2 large peaches, sliced
1/4 cup sugar
1 cup fresh blueberries
Cooking spray
3 (1.1 ounce) soft oatmeal cookies
DIRECTIONS
1. Preheat oven to 350F.
2. Combine sugar with peaches. Gently fold in blueberries.
3. Spoon fruit mixture into a 1.5 quart baking dish coated with cooking spray. Sprinkle with crumbled cookies.
4. Bake, uncovered, at 350F for 25 minutes or until bubbly and lightly browned. Serve warm.
NOTES: Serves 4
The aioli is to die for if you like wasabi and avocado. And I moaned at the first bite of the crumble. I haven't been that satisfied by a meal I've made in ages. Now I have to find that kind of pleasure every time.
