Ceslie Armstrong from the You, Better show asked to come to my kitchen last week during her Fashion Week reporting. She requested that I cook a healthy and stylish dish for her audience, so I created this recipe. This is truly healthy cooking at its finest–teeming with great Asian flavors, gluten-free, and quick enough for a busy weeknight. It’s healthy, Better!


Serves 4

2 tablespoons soy sauce, reduced salt

3 tablespoons grated ginger (on microplane)

2 garlic cloves, peeled and grated (on microplane)

Freshly ground pepper

2 tablespoon sesame oil

1 tablespoon lime juice

1 pound sashimi quality fresh tuna loin, cut into 3 x 1 inch pieces.

2 tablespoons sesame seeds

3 scallions, finely chopped

In small bowl,  stir together the soy sauce, ginger, garlic, 1 Tablespoon sesame oil, and lime juice.  Place tuna in a shallow container and marinate with the ginger/garlic/soy mixture.  Add a generous grinding of pepper to the tuna, and marinate  for 1 to 2 hours.

In a heavy skillet over medium heat, warm the other tablespoon of  oil until hot.  Add the tuna to the skillet and sear, turning occasionally, until well-browned  on all sides and pink in the center, 4-5 minutes.

Transfer to a cutting board, slice thin and serve with the watercress salad and noodles.

Drizzle with the wasabi vinaigrette and garnish with sesame seeds and scallion.


¼ cup rice wine vinegar

1 tablespoon honey Dijon mustard

1 tablespoon soy sauce

1 tablespoon wasabi paste

Generous grinding of black pepper

1/2 cup canola oil

In a small food processor (or by hand in a bowl with a whisk), combine the vinegar, mustard, soy sauce, wasabi, and pepper. Process or whisk until smooth. Slowly add the oil, while mixing. Cover and refrigerate for up to 2 days. Bring to room temperature before using.


2 bunches watercress, cleaned well and tough stems removed

1/4 cup shredded daikon radish

1/4 cup shredded carrot

1/4 cup shredded purple cabbage

Arrange the watercress on the plate and top with daikon, carrot, and cabbage. Drizzle with a little of the vinaigrette.


1 package Shirataki noodles

2 scallions, finely chopped

1 tablespoon sesame seeds

Cook noodles according to package instruction. Drain and rinse. Drain again and dry as much as possible. Serve alongside tuna and salad. Toss with vinaigrette and garnish with sesame seeds and scallions.