You should add fish to your diet. At least once a week. It’s healthy and contains Omega 3 fats which are good for your brain. My mom used to stuff me with fish and Omega 3 supplements during my exams :).
This recipe is so easy and quick. It’s great post-busy-workdays food. My recipe is carb free, I had a big lunch today so that’s why. But this is perfect with some quinoa, noodles or rice on the side.
You’ll need (Serves two, about 230 kcal pp):
- 2 Tuna steaks
- Carrot ribbons (I bought them ready made in the supermarket, you can DIY with a grater)
- 1 Bay leaf (Dutch: ‘laurierblad’)
- Samphire (Dutch: ‘zeekraal’)
- 1 medium onion
- 1 garlic clove
- Balsamic creme
- salt and pepper
Put a wok pan over high heat. Add some coconut oil (Olive oil shouldn’t be used on a high heat, it releases bad acids when you do. Saturated fats, like coconut oil are much better/healthier for frying). Cut up your onion and garlic clove and add it to your wok pan. When your onions start to look glaze you add the carrot ribbons together with a bay leaf and some salt and pepper to taste. Stir things from time to time. This is the way my mom always prepares carrots, and who am I to change a winning number? 🙂
Put a grill pan on high heat with some coconut oil. Add the Tuna steaks and grill them for about 5 to 7 minutes with salt and pepper to taste. I prefer mine pink on the inside. You can choose your preference. Or you can also eat them sashimi style and not bake them at all :).
When your Tuna is almost done throw in the samphire along the steaks. You need to stir-fry them only for a short period of time. You wont need any seasoning. Samphire is a very salty vegetable that grows around seaside areas. Incidentally, samphire is also very healthy. It might have a low nutritional value but it is an excellent source of dietary fiber and contains a lot of vitamins and minerals.
Now all there’s left to do is to dress up your plate. First add some carrot ribbons, some samphire on top and add the tuna steak. Drizzle some balsamic creme (or plain balsamic vinaigrette) on top for a sweet counterbalance with your salty samphire and tuna. Et voila, a good 15 minutes and dinner is served!