Tipps in the Kitch

Brussels Sprouts Salad with Sesame Soy Ahi Tuna

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Who knew a Brussels Sprouts Salad with Sesame Soy Ahi Tuna could turn your entire day upside down? I mean…. hangry to happy in the matter of an instant.   The Brussels sprouts and Marcona almonds add the perfect amount of crunch and it pairs perfectly with the seared ahi tuna and yummy avocado. This is most definitely going to be a new go-to in our household.  It was also super simple!  The tahini dressing for the Brussels can be prepped ahead of time if you’d like.  Just store the dressing in the fridge until you are ready to use.





This meal is for two people, but feel free to double it if you have guests coming over! It’s an easy, healthy, and delicious option.

Shredded Brussels Sprouts Salad with Sesame Soy Ahi Tuna

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Shredded Brussels Sprouts Salad with Sesame Soy Ahi Tuna

  • Author: Lindsay // Tipps in the Kitch
  • Prep Time: 25 mins
  • Cook Time: 5 mins
  • Total Time: 30 mins
  • Yield: 2 1x
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Ingredients

  • FOR THE SALAD:
  • 4 c shredded brussels sprouts
  • 1 T tahini
  • 2 T Olive oil
  • 1 1/2 tsp sesame oil
  • 1 1/2 T rice wine vinegar
  • 1/2 T maple syrup
  • 1 T soy sauce
  • salt and pepper
  • 1/4 c marcona almonds
  • 1 green onion, sliced
  • 1/2 avocado, sliced
  • Fresh Cilantro, jalepenos, lime wedges as garnish
  • FOR THE AHI TUNA:
  • 2 T Olive oil
  • 2– 4 oz ahi tuna steaks
  • 1/4 c soy sauce or tamari
  • 1 tsp corn starch
  • 1 1/2 tsp honey
  • 2 tsp chili garlic sauce
  • Black and white sesame seeds

Instructions

  1. To make the tahini dressing, whisk together olive oil, tahini, sesame oil, rice wine vinegar, maple syrup, and soy sauce. Set aside.
  2. Add soy sauce, corn starch, honey, and garlic sauce to small sauce pan. Whisk to get rid of any clumps and cook for a few minutes over medium high heat, stirring constantly, until it has thickened; remove from heat and set aside.
  3. Heat olive oil in a large cast iron skillet. When oil is hot, add tuna steaks and cook for 2 minutes. Flip and cook another minute or two depending on the size of your filet. Coat the seared side with soy sauce mixture and sprinkle with sesame seeds. When Tuna is done, transfer to a plate and coat the other side with soy sauce mixture and sesame seeds. Slice into strips.
  4. Now toss the brussels sprouts and marcona almonds with tahini dressing, salt and pepper.
  5. Divide brussels sprouts among two large bowls and top with ahi tuna. Garnish with cilantro, jalepeno’s, green onions, and sliced avocado. Drizzle with remaining sauce and dig in!
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Chimichurri Sauce

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Chimichurri is such an easy and delicious sauce to make, and adds BIG TIME flavor to a variety of grilled meats and fish.  The other night I made Steak Kabobs with this Chimichurri Sauce, however, I decided to add a few tsp of Chipotle Paste, and let me tell you–that was the best decision I made all day.

Chimichurri Sauce is typically served with grilled meats or fish, however, there is absolutely no limit to what you can put it on in my opinion.  It’s so bright and fresh, and adds a ton of flavor to pretty much anything.  I made a double batch last week so I could make steak Kabobs AND Grilled Chimichurri Flank Steak Bowls (YUM).

My best advice would be to keep a jar of it in the fridge and put it on whatever the heck your heart desires throughout the week! It’s delicious with roasted vegetables, potatoes, bread, soups, tacos, steak bowls, etc.

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Chimichurri Sauce

  • Prep Time: 5 mins
  • Total Time: 5 mins
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Ingredients

  • 4–5 cloves garlic, finely chopped (I looooove garlic, so I most definitely use 5)
  • 2 1/2 T white vinegar
  • 1 large handful cilantro, finely chopped
  • 1 large handful parsley, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1/2 c olive oil
  • 1 T lemon juice

Instructions

  1. Combine garlic, vinegar, cilantro, parsley, chipotle paste(optional), and spices in a bowl, and stir to combine.
  2. Pour olive oil and lemon juice over the herb mixture and give it a stir. Store in fridge until ready to use.

Notes

I like the texture best when I finely chop the herbs by hand, however, you can absolutely use a blender or food processor to speed it up a bit.

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Chipotle Chicken Enchilada Soup

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This Chipotle Chicken Enchilada Soup was a randomly delicious creation a few years ago, and still happens to be one of my all time faves.  This is definitely not a genius moment by any means because it’s quite possibly the easiest soup to make, but it’s SO good and SO simple.

Something amazing happens when you sauté onion & garlic with chipotle paste.  I’m talking insanely good flavors making their way through your kitchen right about now.

I made a big batch of this on Sunday and have eaten it every day since.  It’s just as delicious re-heated and is the perfect quick lunch go-to.

You will Need:

  • Olive oil
  • Shredded Chicken
  • Yellow Onion
  • Garlic
  • Chipotle paste – my favorite 🙂
  • Zucchini Squash
  • Chicken Broth
  • Red Enchilada Sauce
  • Spinach or Kale
  • Salt, pepper, cumin
  • Toppings of Choice!

Only F O U R easy steps Required:

  1. Saute onion, garlic, chipotle paste in olive oil in a large stock pot or Dutch Oven.
  2. Add zucchini, spinach or kale, and saute a few more minutes.
  3. Pour in chicken broth, enchilada sauce, and spices.  Simmer for 20 Minutes.
  4. Serve in Bowls with desired toppings. YUM.
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Chipotle Chicken Enchilada Soup

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x
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Ingredients

  • 3 T Olive oil
  • 1 lb shredded chicken (or meat from Rotisserie Chicken)
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tsp chipotle paste (or 1–2 chipotle peppers in adobo sauce, seeds removed and chopped)
  • 1 zucchini squash, sliced into half rounds
  • 4 c chicken broth
  • 12 oz jar red enchilada sauce (check label if you are GF)
  • 3–4 c fresh spinach or kale
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • Optional Toppings: shredded cheese, cilantro, sour cream, diced red onion, avocado

Instructions

  1. Heat oil in a large stock pot over medium-high heat.
  2. When oil is hot, add onion, garlic, & chipotle paste; saute for 3-4 minutes.
  3. Add zucchini & spinach/kale to pot and saute for another 3-4 minutes.
  4. Pour in chicken broth, enchilada sauce, and spices, and stir to combine.
  5. Reduce heat to medium-low and let simmer for 15-20 minutes.
  6. Serve with toppings of choice!
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