Culinary Cleansing

Every January, we're hit with advertisements for gyms, diets, workout clothing, etc. With the optimistic outlook of starting fresh with health and fitness goals, there's always a little tinge of guilt in how we reveled in trays of buttered, sugary and decadent holiday food over the past two months. It was so good and so fun...but now we must pay for our sins. January, often the coldest month, is also a bit depressing when we eschew food we think of as delicious but fattening. Salads, when eaten in the dead of winter, are that much more frigid.

However.....I think there's a work-around when using the right ingredients and flavors and Japanese cuisine principles can be really helpful. The big, bright flavors of chili sauce, soy and garlic can make you forget you're eating something healthy. Going a step further and taking the vegetarian route? Okay, tofu isn't the sexiest ingredient around but you can really ramp it up by combining it with not only the biggest flavors you can find, but textures that compensate for any possibly off-putting wobbliness.

Behold, my solution for a healthy, vegetarian yet absolutely mind-blowingly tasty dish for your winter waistline watch:

Spicy Seared Tuna (or Tofu) Tossed with Sweet Crunchy Greens and Baked Won Tons

INGREDIENTS

• 20 won ton wrappers

• Cooking spray

• 2 teaspoons sesame oil, divided

• 1 teaspoon soy sauce, divided

• 2 tablespoon chili paste (sriracha is best), divided

• 1 pound Ahi Tuna, diced OR equal amount extra firm tofu

• 1 tablespoon Dijon mustard

• 4 cloves garlic, crushed

• 1 tablespoon red wine vinegar

• 1 tablespoon olive oil

• 1 tablespoon honey

• 2 tablespoons cilantro, coarsely chopped

• 1 tablespoon shallot, minced

• 3 cups green or red cabbage, shredded (may substitute Romaine lettuce)

INSTRUCTIONS

1. Preheat oven to 450 degrees. Place won ton wrappers on a large baking sheet and lightly spray with cooking spray. Bake for 4 minutes or until just light golden brown. Remove from heat.
2. In a medium bowl, mix together half of the sesame oil, half of the soy sauce and half of the chili paste. Toss with the tuna or tofu. (Reserve bowl) Heat a large skillet to high heat and sear the tofu, stirring once or twice, for one to two minutes or until golden. Remove from heat.
3. Using the reserved bowl, add the remaining sesame oil, soy sauce and chili paste, plus the mustard and red wine vinegar. Stir well, then add the tuna or tofu, tossing to coat. Set aside.
4. In a medium bowl, mix together the olive oil, honey, cilantro and shallot. Toss with the cabbage.
5. To assemble, place wontons on a serving platter. Layer with equal amounts of dressed cabbage and tuna/tofu. Serves four.
6. * For a non-vegetarian option, I often use Ahi Tuna. And, for a larger meal, I like to serve miso soup alongside.