My son makes dinner one night each week. Knowing that I’m watching what I eat, he very thoughtfully researched and found a recipe that met my requirements. He made an Asian salad with tuna, but it just as easily could have been made with salmon, chicken or any lean protein.

Asian Tuna Salad
10-12 ozs. cooked tuna, fresh or packed in water
1 carrot, shredded
1 bunch radishes, chopped
1/4 head purple cabbage, shredded
1 red pepper, chopped
1 clove garlic, minced
1 tsp. minced fresh ginger
2 Tbsp. olive oil
1 Tbsp. sesame oil
3 Tbsp. rice wine vinegar
Salt and pepper, to taste
1 bunch cilantro, chopped
3 green onions, chopped

Gently toss all ingredients through salt and pepper to combine. Then refrigerate until ready to serve. Cook soba noodles (a Japanese noodle made from buckwheat flour), drain and let cool.

Then serve a cup of tuna salad on top of the noodles and garnish with cilantro and green onions. I had the tuna salad over chopped romaine lettuce. It was a very tasty, light dinner.

It seems that we are eating more fish. Later in the week, I made salmon with mashed cauliflower and steamed vegetables.

The salmon was dressed with a little olive oil, dill weed, salt and pepper. Then I sealed it in a foil pouch and cooked in a 375-degree oven for 20 minutes. While that cooked, I made the vegetable sides.

Mashed Cauliflower
1 head cauliflower, chopped
3 cloves garlic, smashed
Salt and pepper
Water to almost cover vegetables
1/4-1/2 c. Greek yogurt

Bring cauliflower, garlic, salt, pepper and water to a boil in a pot. Then reduce the heat, cover and simmer about 15 minutes or until the cauliflower is easily pierced with a fork.

Strain off most of the water. Begin mashing the cauliflower and garlic. Then add yogurt and continue to mash until the ingredients have the consistency of mashed potatoes.

A serving is 4 ozs. of salmon with about 1/2 c. each mashed cauliflower and steamed vegetables.