Now that the holidays are just about over I am so ready to eat some lighter healthier food. Don’t get me wrong, all of the holiday food that I’ve been eating over the last month or so was absolutely delicious but everything pretty much included butter and sugar and I’m ready to get it all out of my system. I’ve been craving things like salad and fish…weird I know! I’m pretty sure everyone else has been feeling similar lately and so that’s why I’m going to try and post more healthy dishes and a little less of the heavy stuff.
I was at the grocery store the other day with my list of things to get (but who actually sticks to JUST what’s on the list???) when out of nowhere some tuna steaks popped out at me! I was super excited about this! I’ve made tuna steaks one other time with a lot of hesitation but I was so happy that I had made them, they were absolutely delicious and one of my favorite meals I’ve ever made.
Now, if you have never made or had tuna steaks before I know what you’re thinking because I’ve been there before. I only recently had tuna steaks over the summer but before that I just pictured them as super complicated and scary to make. I also pictured them as being like tuna in a can, very fishy tasting. But guess what, they are so totally far from those assumptions! They are so super easy to make and they aren’t fishy AT ALL! This marinade is absolutely amazing and has the perfect mix of flavors with cilantro, ginger, lime, garlic and soy sauce (adapted from Bev Cooks). You can serve the steaks over a bed of spinach and just pour the extra (cooked) marinade over top and you don’t even need a salad dressing, it’s just that good! They are so hardy too, it really is almost like eating a normal steak. The first time I made them, I made sweet potatoes as a side dish and didn’t even touch mine because the tuna steak was so filling, must be all the protein
Some info on Tuna: Tuna is a great source of protein, omega-3 fatty acids, vitamin B12, and selenium. Although it is recommended to eat fish at least twice per week, it is not recommended that tuna be eaten more than a couple times per month due to the mercury levels. Refrain from purchasing tuna with dry or brown spots or tuna that has a fishy smell. Also, it is important to refrigerate the tuna as quickly as possible after purchasing.