Bronzed Tuna Salad
Makes enough for 4 main dish servings
1 tablespoon + 2 teaspoons Chef Paul Prudhomme's Meat Magic®
½ cup pumpkin seeds
½ cup raw wheat germ
2 (8-ounce) pieces fresh tuna
vegetable-oil cooking spray
¼ cup nonfat cream cheese
½ cup nonfat cottage cheese
½ cup nonfat sour cream
1 (5-ounce) can evaporated skim milk
1 (1-gram) packet artificial sweetener, optional
2 cups finely chopped green cabbage
¼ cup finely chopped red bell peppers
½ cup thinly sliced green onions
how to prepare
Place a heavy 10-inch skillet, preferably nonstick, over high heat, and add the pumpkin seeds and wheat germ. Toss and cook until the seeds and wheat germ start to brown, remove from heat and set aside.
Wipe the skillet clean and place it back over high heat to 400°, about 5 minutes. While the skillet is heating, sprinkle each side of the tuna with a liberal ¼ teaspoon of Meat Magic®. When the skillet reaches 400°, spray it lightly with vegetable-oil spray. Place the tuna in the skillet and cook until it turns a nice brown color, about 2 minutes on each side. Remove the tuna from the skillet and set it aside to cool. The tuna will be rare at this point, but out of the skillet it will continue to cook to medium in about 5 minutes. Once tuna has cooled, flake it into bite-size pieces and set it aside.
Place the cream cheese, cottage cheese, sour cream, and evaporated milk in a large bowl, add the remaining Meat Magic® and, if desired, the artificial sweetener. Whip to blend thoroughly. Fold in the cabbage, green onions, bell peppers, preserved pumpkin seeds, and wheat germ. Gently fold in the flaked tuna until well mixed. Serve immediately.
Copyright © 1995 by Paul Prudhomme