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.
+ 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!