Tonight’s creation was seared sesame tuna on a bed of baby lettuce with a garlic/ginger rice wine vinaigrette topped with a wasabi aioli augmented by red mini bell pepper slices, raspberries and fresh cilantro (from our ‘garden’).
The healthy fat was supposed come from avocado slices, but I was too tired and forgot them 🙁 Ah well, there was oil in the dressing and aioli.
Everything was homemade with fresh ingredients. I didn’t realize how much better organic raspberries taste than their cousins.
(This is just a snapshot because my photo studio got turned back into a dining room for Easter dinner.)
I have taken to making small amounts of dressing using a milk frother.