Ahi Tuna Low Carb Lettuce Wraps with Fresh Mango Salsa

Ahi Tuna Low Carb Lettuce Wraps with Fresh Mango Salsa

Sashimi grade Ahi tuna…aaahhhh. I am in love! What I am not in love with is this crazy weather we are already having this spring. Two days ago it was sunny and 80. This morning, I had to do a double-take on my weather app: 28 degrees? Let’s not even discuss the tornados and softball-size hail a week ago. Come on, Texas! You can do better than this.

What I do know is warmer weather is on the way and these Ahi tuna wraps are nothing short of perfect for warm weather. They are so incredibly fresh and easy with no cooking involved. {Now, if you are iffy about serving your kids sashimi, understandably so, sear them quickly in a scorching hot pan or grill to lightly cook on each side, about 2 minutes on each side.} Left uncooked is my preferred method.

Ahi Tuna for Low Carb Lettuce Wraps

Glorious, no? Get tight with your butcher because they will let you know everything you need to know. I found these beautes at Sprouts and after a brief chat with the butcher I was pretty confident in the quality. They smelled good; meaning no smell at all. They looked nice and pink and the taste was phenomenal. By the way, all of this Ahi, weighing about 2.5 lbs was $26. I only used 1/4 of this meat for the wraps. The rest I seared for dinner.

Here are a few ingredients I decided to let them play with.

Ingredients for Ahi Tuna Low Carb Lettuce Wraps

Ripe mangos, fresh peppers, creamy avocados and red onion make up the salsa that perfectly lends a hand to this fish. I also love the crunch of iceberg lettuce for these wraps. I don’t use iceberg much, but in a case like this where you need a sturdy and muted tool, it’s perfect.

Lastly, I made a quick creamy drizzle that I ended up double-dipping these into. So, freakin’ easy and yummy. Greek yogurt, lemon juice, cilantro, salt and pepper. That’s it. BA-BAM! As my kids like to say.

Yvearl’s Recipe: Ahi Tuna Low Carb Lettuce Wraps with Fresh Mango Salsa


  • 1/2 to 3/4 lb Sashimi grade Ahi Tuna, sliced
  • 10 leaves Iceberg lettuce
  • 1 mango, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup chopped cilantro, divided
  • 1/4 cup chopped yellow pepper
  • 1 tsp chopped jalapeño, or more to your liking
  • 1 avocado, chopped
  • 1 cup Greek yogurt
  • juice of one small lemon
  • salt and pepper


  1. Arrange lettuce leaves on a platter.
  2. In a medium bowl combine mango, red onion, half of cilantro, peppers, salt and pepper to taste. Toss to combine and set aside. {Leave the avocado out until the end.}
  3. In a small bowl combine yogurt, lemon juice, remaining cilantro, salt and pepper to taste.
  4. Arrange lettuce wraps with tuna, salsa, avocado chunks and drizzle with yogurt. You should have some of the yogurt dip and possibly some of the salsa for serving. Believe me, you’ll want extra!

Number of servings (yield): 2

Blackened Mahi Poboy with Pineapple Avocado Salsa

Blackened Mahi Poboy with Pineapple Avocado Salsa

That’s right, people. Cook time of 8 minutes. Get ‘em while they’re hot!

We had a friend in town from California that loves food just as much as we do and when I heard he could make it for dinner, I was stoked. As usual, I had enough for at least one more guest, so this serves 4-6.

Ingredients for Pineapple Avocado Salsa over Blackened Mahi Poboy

This pineapple avocado salsa was a perfect accompaniment to the spicy Mahi. It is fresh, crunchy, creamy and sweet. I added a little jalapeño, but if you don’t like it too spicy, it can be left out. I left it out for my kiddos. They loved this poboy, by the way.

Pineapple Avocado Salsa for Blackened Mahi Poboys

A perfect weeknight meal. Just chop your veggies, make your creamy spread, prepare and toast the bread and cook your fish. Throw it all together, cut into big hunks and serve it with a salad, or like I did here, some roasted red potatoes. Dinner is served.

Special thanks to my sweet friend Miro for stopping by and spending some QT with us. You are welcome anytime, dude! {Next time please bring that awesome family of yours.}

Yvearl’s Recipe: Blackened Mahi Poboy with Pineapple Avocado Salsa


  • I cup diced pineapple
  • 1/4 cup minced cilantro
  • 1/2 cup diced assorted peppers {red, yellow, orange}
  • 1 large avocado, diced
  • 1 medium jalapeño, finely minced
  • Juice and zest of one lime
  • 1/2 cup mayonnaise
  • 1/2 cup greek yogurt
  • 2 T Louisiana hot sauce
  • 1 T Tony Chachere’s seasoning {salt free version}
  • 1 tsp dried thyme
  • 1/4 cup panko breadcrumbs
  • 6 filets of mahi mahi {3-5 oz}
  • Loaf of french bread
  • 1/4 cup melted butter for bread
  • 1/8 cup extra virgin olive oil for shallow frying fish
  • S & P


  1. In a medium-sized bowl combine pineapple, cilantro, peppers, jalapeño, avocado and lime zest and juice. Toss gently. Season with salt and pepper and refrigerate or set aside.
  2. In a small bowl combine mayo, greek yogurt and hot sauce. Season with salt and pepper. Mix well.
  3. Take a quarter of your creamy mayo mixture and spread on one side of each mahi filet.
  4. Season mahi filets with Tony Chachere’s, thyme, salt and pepper on top of creamy mixture. Then sprinkle with panko breadcrumbs.
  5. Flip the filets and repeat. Mayo, seasonings, breadcrumbs.
  6. Preheat oven to 400
  7. Over medium high heat, in a cast iron skillet, heat oil and begin pan frying filets. About 3-4 minutes on each side or until cooked through.
  8. While fish is frying, cut french bread in half length wise and spread with melted butter.
  9. Lightly toast bread in the oven for 8 minutes, cut side up.
  10. Arrange poboys: Spread with the other half of mayo mixture, top with fish and pineapple salsa. Cut, serve with extra pineapple salsa and enjoy!

I Heart the Rangers and I Want You to Know It

Mini Ranger Fan Circa 1974

No, this is not an Instagram filter. As much as I’d like to say it is; sadly, it isn’t. That’s me in 1974 reppin’ the Texas Rangers.

My earliest memories of watching the Rangers date back to the mid 80′s when Nolan Ryan was on the mound and I was on my living room floor with my dad watching every pitch on a huge Magnavox console TV. I believe they are called vintage or antiques now. We watched pitch by pitch as the horrid Rangers lost night after night. The 80′s were not nice to the dreadful Texas Rangers.

Sliders, fastballs, changeups. I learned them all and tried to guess which one might come next. I watched more baseball than I’d like to admit. Not only was my brother a pretty good baseball player for many years, my dad was the coach. Many hot days and cool, summer nights were spent chasing foul balls, eating Frito pies and chewing Big League gum. I didn’t know it then, but in retrospect, that was the beginning of my infatuation for baseball and the Texas Rangers.

Fast forward 30 years later. Boy, have I learned a lot and gained a lot of respect for the sport. It’s such a blast and now my beloved Rangers are good again. They have actually grown up and put some big boy pants on and for the past few years have made me incredibly proud to be a Ranger fan.

Life is good.

Enter Jon Daniels. Dare I say a game changer? Still wet behind the ears, at age 28, Mr. Daniels became the youngest GM in baseball history and still the youngest GM in baseball today. His approach in scouting and evaluating Latin players and enticing them to Texas has made him quite the trailblazer. He’s a keeper. Clearly, some of his moves are polarizing and as much as I try not to get emotionally involved with players, it’s impossible. {I’m a chick, after all.}

One of Daniels’ first moves was signing rookie, Ian Kinsler, who turned around and blasted him after his trade this offseason. Shame on you, Kins! Then there’s Nelson Cruz that came on board in 2006. Also released this offseason. What? For the love of all that is holy, please don’t let him go off in Baltimore. Yes, some shaky moves, but I have faith. Unwavering, blind faith.

Case in point: This is a video of us watching Neftali Feliz, also a Daniels move, strike out Alex Rodriguez to beat the New York Yankees and advance to the World Series for the first time in franchise history…in person. Goosebumps. Tears. Sweet redemption.

2010 ALCS Winners Texas Rangers {Big thanks to my friends and brother who let me plaster their faces across the internet.}

That’s about as good as it gets for a die hard Ranger fan. Wouldn’t you agree? Let’s relive that!

Yeah, we may have lost some good players this offseason and some crazy injuries going on right now, but I have hope. Losing Profar and Soto for 10-12 weeks during spring training is going to leave a mark. Yu is out on opening day and we’re missing bone-head Derek Holland until June. Thanks a lot Bin Laden! So, let me get this straight. We have four starting pitchers out for opening day? Scheppers will be making his major league starting debut. Let’s hope he can last a few innings and stay in the rotation. Then there’s Ross. I liked him as a solid middle reliever, but can he start? What is happening here?

I can’t wait to see Prince Fielder as a Ranger. Kinsler who? And, once we get Profar back, I’m giddy at the thought of him spending more than a couple of games at a time in one position. Let’s let him get some consistency and work his magic.

Can the Texas Rangers survive without Nolan Ryan? *Insert bitter face here* Only time will tell and I’m willing to wait and watch. Pitch by pitch. Out by out.

I may not be chasing foul balls or catching frogs, but I’ve got my Ranger jersey on, my beer in my hand and my Ranger red lipstick on. Let’s Go Rangers! clapclap! clapclapclap!

Anvil Pub in Deep Ellum Hates Brunch

Anvil Pub Bloody Mary

Yes, this really happened.

Have you ever seen such a thing? When my friend Mark suggested we try a new place for brunch where the Bloody Mary’s come garnished with a cheeseburger slider I wanted to kiss him.

It’s called Fuck Brunch at Anvil Pub in Deep Ellum. If you’ve never been, you should really try it. Each Bloody Mary, Screwdriver, Sangria and Mimosa come with a meal on a stick {or three}. An eclectic blend of breakfast, brunch, lunch, sweet, spicy, meaty and fried sticking straight out of your beverage, which just so happens to have four shots of alcohol. Yes, four. Just what your hangover needs. It’s a divine creation. They are doing something right at Anvil Pub.

Anvil Pub Deep Ellum

Let’s just take it all in for a moment; It’s a gorgeous, super sunny, February Sunday morning {maybe afternoon, but who’s counting?} in Dallas, and as we cruise past some of our old stomping grounds in Uber, we see Trees, 2826, the Green Room, Dada and now a cool new jaunt Twilite Lounge. I can’t help but notice how Deep Ellum has changed, but at the same time still has the same cool vibe as it did mid-90′s. Daylight surely has a way of bringing out the good and the bad. Deep Ellum is still cool as shit and I miss it.

Anvil Pub is no different. Dark, musky, wood paneling with a bicycle hanging from the ceiling for no good reason. Never is it devoid of laid-back tattooed bartenders and just as you think your meal/Bloody Mary might take some time to arrive…boom! They serve you with a PBR in a jelly jar as an “appetizer.” Who does that?

I’m not mad at this place. No, not at all.

Anvil Pub Bartenders

We walked in to find that all of the restaurant area was full, so like any good patron we bellied-up to the bar. By far, one of my favorite past times. Please don’t repeat that.

Anvil Pub Interior

Each of us ordered a signature Fuck Brunch specialty drink and we each got to try a bunch of brunch. Tator Tots, stuffed pepper {which, by the way, lit me the eff up!}, taquitos, salami, a pastry, and the list just goes on and on. Not to mention the drink itself was fantastic. Did I mention the salt around the rim of the Bloody Mary is out of this world???

Anvil Pub Bloody Mary {Over the top!}

Yes, it’s a meal within a meal, within a personal bar. Here’s the screwdriver if you think I’m kidding. Don’t you doubt me!

Anvil Pub Screwdriver

And here is the Sangria…

Anvil Pub Sangria

The menu is stacked with many enticing items appropriately named “Morning Wood”, “The Walk of Shame” and “Hot Mess”, just to name a few. It was hard to choose. My friend Lacey and I ended up with the Eggs Benedict, which were really good. But don’t ask why the hollandaise sauce is brown. You will get just the answer you deserve from your sweet tattooed bartender.

And here’s the picture you will get if you ask him to take a picture of you and your friend. FYI.

'Kins and Y at Anvil Pub.

Yes, Anvil Pub may hate brunch but still rocks it just a tad.

Blue Cheese, Walnut & Salmon Salad with Lime Vinaigrette

Blue Cheese, Walnut and Salmon Salad with Lime Vinaigrette


There is nothing more satisfying than a hearty, protein-packed, crunchy, tasty salad after a hard workout. Do I always want to stand for 20 minutes digging through the fridge using my tapped out imagination to come up with something filling yet healthy for my fatigued mind and body? No. But I also know how a good, healthy salad makes me feel afterward. And I also know how my taste buds want to kiss me while I’m tasting each scrumptious bite. What? Anyway, this is one of those salads that make it all worth it.


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