From Baptist Health South Florida
2 min. read
Fish is a good source of Omega-3 fatty acids. It is a source of low-calorie, high-quality protein that is also low in saturated fats and cholesterol, which makes it a heart-healthy food choice. Recent studies also show tuna to be a good antioxidant and anti-inflammatory and good for cardiovascular health.
It is also delicious, which is why we will be making Ahi Tuna Poké (pronounced poh-keh) at the ING Domino Night June 15 to benefit Amigos for Kids. This is a traditional Hawaiian dish much like a tartare, with Japanese and other Pacific Rim influences.
Ahi Tuna Poké
Preheat oven to 425°. Cut wonton wrappers in half diagonally. Arrange triangles in a single layer on a baking sheet coated with cooking spray. Brush evenly with dark sesame oil. Sprinkle evenly with sesame seeds, wasabi powder, and salt.
Bake for 4 minutes or until browned.
Nutritional information: Calories: 154; Calories from fat: 16%; Fat: 3.9g; Saturated fat: 0.5g; Monounsaturated fat: 1.1g; Polyunsaturated fat: 0.9g; Protein: 13.9g; Carbohydrates: 2.4g; Cholesterol: 26mg; Sodium: 357mg
Baptist Health South Florida is proud to sponsor ING Domino Night on Saturday, June 15, at Jungle Island. One of Miami’s most popular fundraisers, the event benefits Amigos for Kids which supports programs to fight child abuse and neglect in our community. The event features live music, dancing, a silent auction and, of course, domino playing. For tickets and more information, visit amigosforkids.org.
ABOUT CHEF RICHARD
Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.
He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor of Science in culinary arts.
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