I’m back in the New York groove after a wonderful time in Wisconsin!
My my, do I have a delicious recipe for you tonight!
Over the weekend, my special gentleman and I went golfing, and then came back to my apartment and made a beautiful dinner! (Perhaps you saw my swing on my Instagram 😉 )
Introducing my Ginger-Garlic Ahi Tuna!!
Oh my gosh, I know I’m always saying this…but THIS was one of the best things I have ever eaten!!
BECUASE OF THIS DANG DELICIOUS MARINADE!
Holy cow, I think I’m going to start marinading everything from now on!
This glorious meal was keto, paleo, gluten free and Specific Carb Diet friendly.
I mean just look at it! It was a textbook picture of health!
You’ve got an abundance of protein, calcium and fiber from the kale, healthy fats from the avocado, and so much flavor, you won’t even know what hit’cha!
And it was super fast and easy, too!
Here’s What You Need: (Serves 2)
1 lb ahi tuna (sushi grade)
4 stalk of curly kale, stems removed and massaged with olive oil, salt and lemon
1 bundle of asparagus, wooden ends removed
1/2 avocado, sliced
1/2 lemon, juice for the kale and finishing for the tuna
2 tsp EVOO
1 Tbsp Avocado oil (or other high-smoke point oil)
3 galic cloves, minced
1/4 cup coconut aminos (or tamari or soy sauce)
1 Tbsp freshly grated ginger
1 Tbsp toasted sesame oil
Juice of 1/2 lemon
Juice of 1/2 lime
1 tbsp green onions, sliced (the white and light green parts) – reserve the dark green for garnish at the end
First, you want to get your tuna steaks marinading.
Combine all the marinade ingredients into a small mixing bowl and mix to combine. Then, put your tuna steaks, as well as your marinade into a zip-top bag. Make sure all the steak is covered. Put the closed bag on a plate and set it in the fridge for at least one hour, flipping over the bag after 30 minutes.
Meanwhile, preheat your oven to 400 degrees. Place your trimmed asparagus on a baking sheet in a single layer. Toss with 1-2 Tbsp EVOO, salt and pepper, and bake for 35-40 minutes, flipping once after 20 minutes.
Also, massage your kale. Do this, by removing the stems and placing the kale in a large mixing bowl. Drizzle with olive oil, sprinkle with salt and a squeeze of lemon, and then with clean hands, get in there and squeeze it, rub it together, just break it down. You will notice that it begins to turn a darker green color. This is good. It will take away that bitter flavor so many people associate with kale.
After at least an hour in the fridge, it’s time to cook the tuna steaks. Heat a large, cast iron pan over medium-high heat for about 4-5 minutes until it is super hot, and a droplet of water “dances” on the surface. Then, place 2 Tbsp of avocado oil in the pan. Carefully remove the tuna steaks from the marinade. ((DO NOT DISCARD MARINADE, YOU WILL USE IT IN A MINUTE!)) Then, placing the steak so that it falls away from you, cook each side for about 3 minutes, 6-7 minutes total – until the internal temperature reaches 140-145 degrees F. You want the center to be pink and not dry.
Meanwhile, in the smallest sauce pan you have, cook the remaining marinade until it boils. Allow it to boil for a couple minutes. This step will take as long as it does to cook the fish. (You’re cooking the raw fish out of the marinade, so you can use it as a yummy sauce!)
To plate, place a bed of the massaged kale on the plate. Top with your asparagus, 1/4 of a sliced avocado, and finally top it with your tuna steak. Then, liberally spoon your delicious cooked marinade, and garnish with green onion.
OH MY GOSH.
I HAVE NO WORDS FOR HOW DELICIOUS THIS WAS.
Steven said it was the best thing I have ever made.
And that is quite the compliment, as I have made some pretty OUTRAGEOUS things for him — i.e: the best steak in the world. An overnight french toast casserole. The world’s greatest lasagna. And of course, my TOP secret family recipe spaghetti sauce that takes 8 hours to cook!
But nope, THIS took the cake!
I mean, I am drooling over these pictures right now!
Everything about it was amazing – from the plating to the textures. But the FLAVOR of the tuna is what really blew us away. I’m telling you – this marinade had everything going for it.
The ginger and the garlic punched you in the mouth in a good way! And then there was this warmth from the toasted sesame oil, and brightness from the lemon juice. All paired together with the buttery avocado and the meaty tuna.
It was, in a word, phenomneal.
I’ve always been a little scared of cooking ahi tuna at home, because if you overcook it, you ruin it. But THIS is a fail-proof method. Because even if it’s a little more done than you’d like it — the juicy marinade is like nectar from Heaven.
Do yourself a favor and MAKE THIS DISH! I promise, it will be your new favorite thing!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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