Seared Ahi Flatbread with Tahini Yogurt Dressing

After returning from our recent sailing trip to the San Juan islands, it was time to reboot the diet. After all, we had 5 meals a day for a week while on the boat (breakfast, elevensies, lunch, cheese plate, and dinner).

Eating healthy food doesn't have to be boring. In fact, it's challenging and exciting to use some new ingredients and flavors to make a "diet" easier to maintain.

Tonight's menu featured these tasty seared ahi flatbread sandwiches. Easy for a weeknight dinner!

1 lb. ahi tuna
cherry tomatoes, halved
pitted kalamata olives, sliced
Italian parsley leaves
sliced roasted red peppers

6 whole wheat flatbreads

Dressing:
juice of 1 lemon
1 garlic clove, crushed
1/4 cup tahini
1 T honey
1 T olive oil
1 cup low fat plain yogurt
pinch crushed red pepper
salt and pepper

Combine all the dressing ingredients and whisk until incorporated, adding water as necessary to thin the sauce to desired thickness.

Sear the tuna to medium and cut into large dice. Toast the flatbreads, top with tuna, pour a spoonful of sauce, and garnish with the tomatoes, olives, red peppers and finally a few parsley leaves.