ALLRECIPES.COM 70 OCT/NOV 2019
SEARED AHI TUNA STEAKS
HANDS-ON 5 MIN TOTAL 10 MIN
SERVES 4 SUBMITTED BY BETHANY JOYFUL
507 REVIEWS
4 (4-oz.) ahi tuna steaks
½ tsp. kosher salt
½ tsp. cayenne pepper
½ Tbsp. butter
2 Tbsp. olive oil
1 tsp. whole black peppercorns
Sprinkle tuna with salt and cayenne.
Melt butter with oil in a skillet over
medium-high heat. Add peppercorns;
cook until softened and popping,
about 3 minutes. Gently lay tuna in
skillet; cook to desired doneness,
1 minute per side for rare. If desired, serve
over hot quinoa with sautéed broccolini,
edamame, and shredded carrot.
armagazine.com/seared-ahi-tuna-steaks
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PER STEAK: 196 CAL; 9G FAT (2G SAT); 28G PRO;
0G CARB (0G FIBER, 0G SUGARS); 203MG SODIUMRANCH TURKEY TACOS
PHOTO ON PAGE 65
HANDS-ON 20 MIN TOTAL 25 MIN
SERVES 4 SUBMITTED BY JOAN DREDGE
97 REVIEWS
Using leftover Thanksgiving
turkey makes this recipe a snap.
½ cup milk
¼ cup mayonnaise
1 Tbsp. dry ranch dressing mix
5 Tbsp. salsa
8 (6-inch) corn tortillas
2 cups shredded cooked turkey
or rotisserie chicken
½ tsp. cumin
2 cups packaged shredded
red cabbage
1 cup crumbled queso fresco or
shredded pepper Jack cheese
½ cup sliced green onion
1 avocado, peeled, pitted,
and diced
Lime wedges- Stir together milk, mayonnaise, ranch
dressing mix, and 1 Tbsp. salsa in a small
bowl. Chill, covered, until serving. - Warm tortillas in a large dry skillet over
medium-high heat, about 30 seconds per
side. Stack and wrap in foil to keep warm. - Stir together remaining salsa,
chicken, and cumin in skillet; cook over
medium heat until heated through,
3 to 5 minutes. Divide among tortillas;
top with remaining ingredients and
1 Tbsp. dressing mixture. Serve with lime
wedges and, if desired, hot sauce.
armagazine.com/ranch-chicken-tacos
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PER 2-TACO SERVING: 536 CAL; 32G FAT (9G SAT);
30G PRO; 35G CARB (7G FIBER, 5G SUGARS);
968MG SODIUM
“Until trying this
recipe, we had
always grilled
the tuna. We have
now used this
recipe twice
and much prefer
it. There is less
guesswork, and
the results
are great.”- EDNA
“I added a few
splashes of white
wine with the tuna.
After it was done,
I took out the fish
and added a little
more wine to the
skillet. I then
deglazed for a
really nice
white wine and
peppercorn sauce.”- SACTOWN_BAKER
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