Don’t get me wrong. I love leftovers. I appreciate leftovers. I eat leftovers all the time. But every year I get really sick of Thanksgiving leftovers. The turkey, the stuffing, the potatoes – I can only do so much. After about three and a half days of turkey sandwiches, turkey salads, reheated ‘taters and dry stuffing I respectfully place the holiday feast in the freezer so I can come back to it at another time when I’m strapped for time and need a quick and easy dinner.
After eating too much and drinking too many bacon-infused bourbon cocktails (with spiced apple cider, maple syrup, cayenne pepper, cinnamon, etc. – amazing by the way), I was ready for a light and fresh meal with no remnants of the smorgasbord you get on turkey day. This meal is healthy, packed with omega-3 fatty acids, and contains ginger, lime, cilantro, soy sauce… ‘nough said, right?
Omega-3 fatty acids are super trendy via supplements, but I prefer to get it from the food I put in my body. Plus I’m terrible at swallowing those big ass pills (hence why I get the fish oil gummies – don’t judge me). Ahi tuna is an incredible source of Omega-3 Fat.
But first …
WTF are Omega-3 Fatty Acids?
+ Form of polyunsaturated fat that the body derives from food
+ Known as EFAs (essential fatty acids) = good health
WTF makes them so great?
+ They reduce inflammation
+ They lower blood pressure
+ They reduce blood clots
+ They lower cholesterol
+ They may reduce the risk for diabetes, stroke, arthritis
+ They may reduce brain and mental disorders (the brain, the brain, the center of the chain! Babysitters Club movie anyone?)
+ Great for skin and hair! (I’ll take that!)
WTF are some foods that contain Omega-3s?
+ Fish: salmon, tuna, herring
+ Nuts/Seeds: chia seeds, walnuts, flaxseeds, pecans, pistachios, pumpkin seeds, sesame seeds, poppy seeds
+ Oil: olive oil, flaxseed oil, canola oil
Oh, ginger. I could marry ginger I
like love it that much. After my Thanksgiving feast I wanted/needed this ingredient that alleviates boated, gassy, distressed tummies. Gingy also has therapeutic properties, reduces inflammation and is great for blood circulation. I love how versatile it is – you can put it in fish marinades, smoothies, tea, oatmeal, cookies – endless possibilities!
Onto the recipe. I know fresh fish can be expensive, but if you go to Costco you’ll find their prices to be pretty reasonable. That’s where I got the Ahi tuna steaks. Sidenote: I get my extra virgin olive oil, soy sauce, spinach, avocados, and sugars from Costco. EVOO and soy sauce is especially helpful to buy here because I use it so much and it’s such a pain to run out in the middle of cooking. Costco has ginormous bags of spinach and sacks of five avos for super cheap. It’s amazeballs.
Ok. Onto the recipe. For real this time.
+ 2 Ahi tuna steaks
+ Salt and pepper to taste
+ 6 tablespoons extra virgin olive oil, divided
+ 4 tablespoons soy sauce
+ 2-4 teaspoons fresh minced ginger, depending on preference
+ 4 cloves minced garlic
+ 1 cup fresh, chopped cilantro
+ Juice of 2 limes + zest
+ 2 teaspoons coconut sugar or honey
+ 1 avocado, thinly sliced
+ 8 cups of fresh, baby spinach
+ Season each side of steaks with salt and pepper.
+ In a large pan or shallow bowl, whisk together 3 tablespoons of olive oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar.
+ Place tuna steaks in marinade and let sit for two hours or so in the fridge.
+ In a medium skillet heat the remaining 3 tablespoons of olive oil, add the spinach and wilt only slightly. Season with a little salt and pepper to taste.
+ After marination, very lightly grease a cast iron skillet with oil of choice.
+ Heat skillet on high – you want it really hot because you it to cook quickly to ensure it remains rare in the center.
+ Transfer steaks onto skillet and sear. My tuna steaks were thick so I cooked for about one minute on each side.
+ Pour remaining marinade into saucepan and reduce until thickened, 3-4 minutes
+ Place wilted spinach on plates and top with seared tuna steaks.
+ Garnish the steaks with avocado slices, reduced marinade, and fresh cilantro.
+ Enjoy now, thank me later.
(Recipe was very adapted but inspired by Bev from Bev Cooks.)
Happy December 1, everyone!