Week 2 done, on vacation and Sunday's

I love Sundays, primarily because it's a rest day from exercise, I get to spend quality family time, and just be a little lazy. This week is particularly good because I'm off of work next week. Being off of work doesn't mean off of exercise or eating well - in fact it means even more time to enjoy it all and try new healthy recipes. We are currently visiting Albert's uncle on the North Fork of Long Island and Nancy made us this amazing recipe last night. It was so good it's worth sharing:

CORIANDER CRUSTED TUNA WITH CARAMELIZED ONION
It takes just minutes to sear tuna to a rosy, rare center. The slow cooked onions can be completely cooked ahead and served at room temperature.
Serves 4

For the onions
3 large red onions, peeled and sliced paper thin
2 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 teaspoons fresh thyme leaves
1 bunch arugula leaves, washed and spin-dried for presentation
Lemon juice and olive oil to dress arugula

For the tuna
1 1/2–2 pounds sushi-quality tuna
Juice of 1 lime
2 tablespoons crushed coriander seeds
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper
sea salt to finish, optional

1. Slice the onions thin with a chef’s knife or slice in a food processor with the thin blade in place. Heat oil in a 12-inch skillet, and put in the onions. Cook, stirring the onions to coat in the oil. Season with salt and pepper. Add thyme leaves and stir into onions. Sauté onions slowly over low heat for 12 to 15 minutes, stirring every once in a while until tender and golden. Onions can be prepared up an hour ahead and served at room temperature.
2. Sprinkle arugula leaves with a little coarse salt and olive oil, if desired, and toss to coat. Divide on four plates and set aside.
3. Cut the tuna into four even-sized slices about 1 to 11/4-inches thick. Mix lime juice in a bowl with the coriander seeds, olive oil and salt and pepper, and turn the tuna slices in the mixture to coat. Marinate for 10 minutes before cooking. Heat the skillet dry, drizzle in a little oil to coat the bottom of the pan. Sear the tuna in the hot skillet about 1 1/2 minutes on each side turning with tongs, basting with marinade. Transfer to a cutting board, let rest for a few minutes and cut each piece into 3 to 4 slices. Divide equally and overlap slices over the arugula. Spoon a clump of room temperature caramelized onion over the tuna, Sprinkle with sea salt to finish, if desired, and serve.

I'm ready for week three of Jillian, and psyched that the weight workouts will change to something different. This past week I wasn't so good diet wise, and definitely paying the price today. Yesterday I not only indulged in Hastings on Hudson farmers market fudge tart, totally decadent and worth it, but also in dairy which I am allergic to. So today leaves me bloated and feeling overall gross. That part isn't worth it. What I always preach is how important it is to get right back on the horse, and today I am back on. Armed and ready with healthy food options in my pocket.