Stevia Ahi Tuna & Watercress Salad with Ginger Vinaigrette
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Stevia Ahi Tuna & Watercress Salad with Ginger Vinaigrette
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Stevia Ahi Tuna & Watercress Salad with Ginger Vinaigrette
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Stevia Ahi Tuna & Watercress Salad with Ginger Vinaigrette
Stevia Southwestern Gazpacho Soup
Stevia Blueberry Mango Smoothie
Stevia rebaudiana is a South American plant, native to Paraguay that has long been used to sweeten beverages and make tea. In the US, stevia sweeteners are primarily found in tabletop products and reduced calorie beverages as sugar substitutes. Heightened regard for caloric consumption and increased demand from consumers for a greater variety of low calorie products has provided an impetus to incorporate stevia sweeteners into foods and beverages.
Stevia Ahi Tuna & Watercress Salad with Ginger Vinaigrette
Chef Amy Riolo creates a healthy watercress salad topped with roasted beets, seared ahi tuna, and ginger vinaigrette, for a low-calorie lunch.
Stevia Ahi Tuna & Watercress Salad with Ginger Vinaigrette
Ingredients
For salad:
30 (about 5 bunches) Baby Beets, any color, trimmed with 1 inch tops remaining
1/4 cup extra virgin olive oil
1 teaspoon sea salt
2 bunches watercress, wash, spun dry and trimmed
1 1/2 - 2 lbs Seared Ahi tuna
For vinaigrette:
1 lemon
1/4 cup Rice Wine vinegar
1/4 cup orange juice
2 tablespoons champagne vinegar
1 tablespoon fish sauce
2 packets Stevia Extract In The Raw®
2 tablespoons fresh peeled and chopped ginger
1 garlic clove peeled and chopped
1 tablespoon Sesame oil
1 tablespoon light soy sauce
1/2 cup extra virgin olive oil
1 tablespoon toasted Sesame seeds
Instructions
Preheat oven to 375°F. Rinse beets in cold water. Place on roasting pan and add enough water to cover three-fourths. Cover pan tightly with foil and roast about 50 minutes or until just under fork tender.
While beets are roasting, make vinaigrette: combine all ingredients in airtight container and shake vigorously.
When beets are done, remove from oven. While beets are still warm, peel using soft towel rubbing skin off gently. Remove root top with a paring knife. Toss beets in bowl with olive oil and sea salt and set aside.
Prepare ahi tuna and slice. Place on bed of watercress with roasted beets and ginger vinaigrette.
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