Lighten Up
I used to think that I dined out a lot, that is until I talked to my girlfriend, Reba, a sales rep for 3M. Her job requires her to take clients to lunch several times a week, attend dinner meetings (usually at swanky restaurants, poor girl), and travel out of town at least once a month (again, more lunches and dinners out). The only way she can keep her compact 5’1” frame from bursting at the seams is to 1). run five miles, three times a week, and 2). seek out the healthier dining options on restaurant menus. Over the past few years, even the snootiest chefs have relented and made an effort to meet the demands of health-conscience diners.

After talking to Reba, I began to pay attention to smarter choices on restaurant menus, particularly the dishes that are accompanied by a symbol declaring them healthy items. Well, guess what folks? Restaurants are offering more than celery sticks and yogurt dip these days; today’s healthy cuisine is beginning to taste more and more like “the real thing.” I’ve made it no secret that I’ve never been much of a fan of “healthy dining” options on restaurant menus, but I must admit, lately some of the choices not only taste “just okay,” they are downright delicious. Remember, even if you don’t order from the healthy dining selections, you can still save quite a few calories if you keep a couple things in mind when dining out. Select foods that are prepared steamed, broiled, poached, or roasted.

These are “cleaner” methods, usually resulting in much less fat, which can still produce very flavorful results. Ask that all your sauces and dressings be served “on the side” so that you can control the amounts you consume. The last and probably the most difficult rule: ask the waiter not to bring you a basket of bread before your meal. Sampling the “lighter fare” menus at some of San Diego’s world-class resorts I found that just because a dish is a “10” in flavor doesn’t mean you need to add 10 more minutes to your treadmill workout. — Terryl Garve

RECIPIES * * * *

Ahi Tuna Tartare Soy Bean Salad, Spicy Citrus Vinaigrette
Executive Chef Pierre Albaladejo
Four Seasons Resort Aviara

8 oz. Ahi, diced
¼ c. chives, finely chopped
1 tbsp. sesame oil
1 tbsp. soy sauce
1 shallot, finely chopped
1 lb. soy beans
1 lemon, juiced
1-1/4 c. extra virgin olive oil
Salt & pepper
1 bunch Cilantro
½ c. sweet Chili sauce
¼ lb. Daikon sprouts, for garnish
Brioche bread, sliced in two-inch strips and toasted

In a blender, blend half of the soybeans to a rough texture. In a bowl, mix the blended soybeans with the remaining soybeans. Add the lemon juice, 1 c. olive oil, cilantro and season with salt and pepper.

Mix Ahi, chives, sesame oil, soy sauce and shallot together.

Pour the chili sauce into a blender. While the blender is running, slowly add the remaining ¼ c. olive oil until well blended.

Put soybean mixture into an open-ended cylinder mold and press lightly. Add the tuna mixture on top of the soybean mixture and lightly press to compact the layers. Gently press the layers through the mold and onto a plate, keeping the shape of the mold.

Garnish the top of the Ahi with a few Daikon sprouts. Drizzle the sweet chili oil around the Ahi mold. Place two toasted Brioche slices on the plate.

Serves 4

Mango and Papaya Chicken Salad
Sea Spa Color Special
Loews Coronado Bay Resort
By Executive Chef Fabrice Gaunin and Culinary Team

Mango Vinaigrette

1 whole mango, ripe
¼ cup champagne vinegar
¼ cup olive oil
Salt and white pepper
Minced chives

Salad

1 chicken breast
4 oz. Mesclun greens
½ mango, diced
½ papaya, seeds removed and cut into quarters
1 whole kiwi, peeled, cut in five slices
3-4 dates, pitted, split lengthwise
2 Tbsp. toasted almonds
Chopped fresh thyme, rosemary, oregano and basil
Olive oil
Salt and pepper

For the vinaigrette, peel and chop mango, then put in blender with vinegar. Start on medium speed and slowly add oil, season with salt and pepper and chives.

For the salad, start by rubbing a small amount of olive oil all over chicken breast, lightly season with salt, pepper and fresh herbs, then grill and set aside. In a medium-sized bowl, toss greens with diced mango and the vinaigrette. Place in serving bowl. Arrange papaya and kiwi decoratively in the salad, and then add dates. Slice chicken breast on the bias into 4-5 slices, fan and lay on top of salad. Garnish with toasted almonds.

Sugar Cane Skewered Yellowfin Tuna
La Costa Resort and Spa’s Chef de Cuisine, Scott Diehl of the BlueFire Grill

6 each 1 ½- oz. grilled Yellow fin tuna
6sugar cane skewers
2 oz. Roasted Apple Barbeque Sauce
½ -oz. Ginger Vinaigrette
1 ½-oz. shaved fennel
1 oz. shaved green onion
1 oz. Medjool dates
1 oz. cilantro
1 oz. white pepper
1 oz. kosher salt
1/2 oz. olive oil
Chopped chives and tomato garnish

Preparation Method:
Brush tuna skewer with olive oil and season, mark on the grill. Cook medium rare. Brush with Roasted Apple BBQ Sauce. Toss the fennel, onions, dates, and chopped cilantro with Ginger Vinaigrette. Mound salad in middle of a round salad plate. Place tuna atop salad. Dot the plate with Apple BBQ sauce. Garnish with apple chopped tomato and cilantro sprig.

Apple Barbeque Sauce
(Makes 32 oz.)
4 Golden apples roasted, peeled, and diced
½ lb. yellow onions, diced
¼ oz. sliced garlic
1/4 oz. minced ginger
2 oz. Worcester sauce
2 oz. ketchup
1 oz. Dijon mustard
½ oz. soy sauce
¼ oz. kosher salt
¼ oz. white pepper
1/2 oz. olive oil
2 oz. brown sugar

Ginger Vinaigrette
(Makes 32 oz.)
2 oz. minced ginger
2 oz. minced shallots
2 oz. sweet rice wine
16 oz. grape seed oil
8 oz. extra-virgin olive oil
¼ oz. kosher salt
¼ oz. white pepper

PREPARATION METHOD:
Peel and quarter apples. Roast in oven for 30 minutes at 350 degrees until soft. In a large stockpot, heat olive oil, sweet onions, garlic, ginger, add roasted apples and cook dry. When thick, add Worcester sauce, ketchup, mustard, and soy sauce. Reduce by about half. Stir in sugar and season with salt and pepper.

Grilled Tofu Fajitas
From Santaluz Club Chef Eric Badinier

Serves 4

16oz. Drained firm tofu
4 Roasted red bell peppers
8 Whole-wheat tortillas
8oz. Cooked black beans
8oz. Cooked brown rice
2 Roasted white corn
4oz. Crumbled Queso Fresco
1 Bunch cilantro
2 Limes

Tomatillo Salsa
1 lb. tomatillo
1 White onion, coarsely chopped
4 Cloves garlic
1 Bunch cilantro

Puree the roasted red bell pepper in the blender with 1/4 cup of water. Cut the tofu into strips. Marinate the tofu with the red bell pepper puree overnight. Remove tomatillo husk under cold running water. In a bowl, mix Tomatillo, onion, garlic and 1 tablespoon of olive oil. Pour the tomatillo mixture on a baking sheet and cook at 350 degrees F. until the tomatillos are nicely roasted. Reserve a side to cool. In a blender puree the Tomatillo mixture, add the cilantro, 2 tablespoons of olive oil, salt, and pepper to taste. Reserve a side. Grilled Jalapeno can be added to the salsa for more heat.

Cut the corn kernel from the Cob, sauté the brown rice, black beans, and corn with 1 teaspoon of extra virgin olive oil. Grille marinated tofu. Warm up the tortilla, spread some of the rice and beans mixture in the center. Top with 1 tablespoon of tomatillo salsa, the grilled tofu, the crumble queso fresco, and the cilantro spring.