Name: Spicy Tuna "Tarts" with Stuffed Tomatoes
Ingredients: 2 teaspoons wasabi paste; 5 tablespoons extra-virgin olive oil; 2 (8-ounce, 1-inch-thick) tuna steaks; 4 medium tomatoes; 1 3/4 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 pita breads, preferably whole-wheat; 2 tablespoons Asian (toasted) sesame oil; 1 (1-inch) piece fresh ginger, peeled and finely julienned; 2 bunches baby bok choy, cut crosswise into 2-inch pieces and julienned; 2 large carrots, peeled, cut crosswise into 2-inch pieces, and julienned; 2 stalks celery, cut crosswise into 2-inch pieces and julienned; 4 cups (loosely packed) baby arugula (about 4 ounces)

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Spicy Tuna "Tarts" with Stuffed TomatoesHeather Tyree

Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla.

Instead of a buttery (and calorie-laden) dough, this attractive reimagined tart has a crispy pita bread "crust" topped with arugula and slices of seared wasabi-marinated tuna steak. A tomato stuffed with bok choy, celery, and carrots completes the pretty picture and rounds out the nutritional profile of the meal, adding tons of vitamins, plus filling and heart-healthy fiber.

Recipe notes

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