Tuesday, December 16, 2014

J's Tuna-Cabbage Noodles

Hello again, Readers,

Been rather low key lately do to some more health issues, (nothing hospital-worthy but pretty whoa-nelly none-the-less), BUT--since today brought with it some respite, I seized it and made a pretty tasty and kidney-friendly luncheon, so I thought I's share the recipe.


1/2 a cooked tuna steak, (leftover, steam-cooked.  Tofu would also rock or seafood, or other fish or...  Whatever the diet calls for.)
1/4 of a large while cabbage, chopped
2 cloves of garlic, finely minced
3 spring onions, chopped
a serving of linguini, (I used kamut since my electrolytes are all in check, but those on renal diets, please do use white pasta only.)


-splash of peanut oil
-splash of olive oil
-tablespoon of teriyaki marinade, (way less sodium in marinades than actual sauces, like soya for eg.)
-few shakes of wakame flakes
-juice of 1/4 of a lemon
-two tablespoons of ACV
-tsp of powdered ginger
-tablespoon of tomato juice (and perhaps skip this for the Renal dieters)

*All ingredients organic when possible.

Saute the cabbage, the white parts of the chopped spring onions and the garlic while you boil the pasta.

When the pasta is cooked, mix all ingredients and toss over low heat for a few minutes, adding last, all the green bits of the chopped spring onions.

(I added a smiiiiiiidgeon of parmesan at the table and found it to be a delightful addition--even though the dish is rather Asian-ish.)   

Ehhh, voila, bon ap and good healthy vibes,

: J