Some foods, weirdly enough, just taste better together. Try these four jicama and orange recipes to see for yourself.
Seared Tuna with Orange and Jicama Salsa
4 yellowfin tuna steaks (6 oz each)
1/2 tsp salt
1/2 tsp black pepper
2 tsp olive oil
Salsa
2 oranges
2 cups grated jicama
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 Tbsp finely chopped red chili pepper
1 1/2 tsp grated fresh ginger 1 pinch salt
Zest one orange, then segment both over a bowl, reserving any juice. Combine orange segments, juice, and zest with remaining salsa ingredients. Cover and refrigerate for 1 hour. Remove tuna from fridge 10 minutes prior to cooking and season both sides with salt and pepper. Heat oil in a large skillet over high heat. Sear tuna for 2 minutes, flip, then sear 1 to 2 minutes longer. Using tongs, sear the edges. Serve with salsa.
Makes 4 servings. Per serving: 270 cal, 4 g fat (l g sat), 15 g carbs, 7 g sugar, 390 mg sodium, 5 g fiber, 41 g protein
Three More Delicious Recipes
1. Turkey club wrap: In a small bowl, mash 1 avocado with a fork. Peel and segment 1 orange over the bowl, squeezing juice from the membranes, and combine with avocado. Spread each of 4 large lettuce leaves (iceberg, romaine, or red leaf) with 1/4 of the avocado mixture. Top each with 1 oz deli turkey; 1 oz thinly sliced jicama; 1/2 slice cooked bacon, crumbled; 1/2 tomato, halved and sliced; and 1 Tbsp dried cranberries. Roll each leaf like a burrito and cut in the middle, securing each half with a toothpick. Serves 4.
2. Spicy roasted jicama and oranges: Cut 1 pound peeled jicama into logs 2 to 3 inches long and about 1/2 inch thick. Cut 2 oranges into 8 wedges, remove the center pith, then cut the wedges in half crosswise. Toss the jicama and oranges with 2 tsp olive oil and 4 1/2 tsp fajita seasoning mix. Spread on a parchment-lined baking sheet and roast in a preheated 400°F oven for 20 minutes, stirring once about halfway through. Cool slightly before serving. Serves 4.
3. Jicama-orange salad: Peel 1 pound jicama and cut into matchsticks. Thinly slice 4 scallions and 8 radishes and toss with jicama. In a small bowl, whisk together 1/4 cup fresh lime juice, 4 tsp extra-virgin olive oil, and 4 tsp honey. Pour liquid over jicama mixture and toss to coat. Peel and cut 4 oranges into about 6 slices each, dividing among 4 plates. Loosely pile the jicama mixture in the center of the oranges. Serves 4.
More from Women's Health:
8 Delicious and Healthy Recipes with Citrus Ingredients
5 Foods with More Vitamin C Than an Orange
Tastes Better Together: Beet and Dill
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