Listen to Austin 360 Radio

Don't forget about those New Year's resolutions: How to make spicy tuna roll, crab rangoon salads

Addie Broyles
abroyles@statesman.com

How are those New Year's resolutions to eat healthier going?

Lunch can be a pitfall of bad food, especially if you're eating out frequently. If you're making food at home, it’s common to turn a burrito or sandwich into a hearty salad or grain bowl, but you don’t find many sushi-inspired salads on restaurant menus or in home kitchens.

In the new Good Housekeeping Cookbook, author (and GH culinary director) Susan Westmoreland uses the same crabmeat, tuna, rice, greens and sauces you might find in a sushi roll to make main dish salads that can be customized to your tastes. You can use high-quality canned tuna for the spicy tuna roll salad, but fresh, raw tuna is what you’d find in a spicy tuna roll at a restaurant, so stick with that for the full effect. Westmoreland tops the crab rangoon salad with crushed rice crackers, and you also could fry strips of fried wontons for an even closer approximation of the fried appetizer.

Spicy Tuna Roll Salad

For this recipe, you can use a fresh tuna steak or canned tuna, but if you’re using canned, buy the best quality you can find. If using fresh, you can sear it for a few minutes on each side or leave it raw for sashimi style.

— Addie Broyles

2 tablespoons vegetable oil

1 (12-ounce) fresh tuna steak, about 1 1/2 inches thick, or 2 cans (5 to 6 ounces each) good-quality tuna in oil, drained

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup light mayonnaise

1 tablespoon Asian hot chile sauce (such as sriracha)

1 tablespoon fresh lime juice

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

Pinch of sugar

6 cups arugula (about 6 ounces)

2 cups cooked brown rice, cooled

1 English (seedless) cucumber, thinly sliced into half-moons

1 avocado, chopped

If you’re using fresh tuna, in a 10-inch skillet, heat the vegetable oil over medium-high heat until very hot. Sprinkle the tuna all over with the salt and pepper. Add the tuna to the skillet; cook 3 minutes per side, or until browned on both sides. Transfer the cooked tuna to a cutting board and thinly slice. Set aside to cool.

In a large bowl, whisk together the mayonnaise, chile sauce, lime juice, soy sauce, sesame oil and sugar. Add the arugula, rice, cucumber and avocado; toss to combine. Divide the salad among 4 serving plates. Top with the tuna slices or canned tuna. Serves 4.

Crab Rangoon Salad

Although live crabs are sometimes available at the fish counter, buying fresh crabmeat (cooked) is the way to go. It should have a sweet aroma and look moist and snowy white. (Depending on the variety, it can have some pink or brown on the outside.) Fresh crabmeat prices increase with the size of the crab chunks.

— Susan Westmoreland

1 bunch asparagus, cut into • 1-inch lengths

2 tablespoons water

1/8 teaspoon salt

1/3 cup mayonnaise

2 green onions, finely chopped

2 tablespoons fresh lemon juice

1 teaspoon honey

2 teaspoons lower-sodium soy sauce

8 ounces good-quality crabmeat, picked over to remove shells

8 cup torn frisee lettuce

1 cup coarsely crushed rice crackers (2 ounces)

In a shallow 2-quart microwave-safe baking dish, combine the asparagus with the water. Sprinkle with the salt. Cover with vented plastic wrap and microwave on High 4 minutes. Drain well and cool completely.

In a medium bowl, whisk together the mayonnaise, green onions, lemon juice, honey and soy sauce until smooth. Add the crab and asparagus, tossing to coat.

Divide the lettuce among 4 serving plates. Top with the crab mixture. Sprinkle with crushed rice crackers.

— From “Good Housekeeping Cookbook: 1,200 Triple-Tested Recipes” by Susan Westmoreland (Hearst, $35)