Still eating tuna from a can? You haven’t experienced real tuna until you’ve tried these mouthwatering tuna steaks.
Instead of using sweet sauces for flavor, this recipe relies on herbs and fruits like lime, mango, jalapeño and cilantro. If you want to bring the heat, you can add more jalapeño seeds to your tuna bowl for extra spice.
DELISH: Avocado and Bell Pepper Salsa
If you’re a sushi lover, you’ll appreciate these lightly seared tuna over jasmine rice. The key to cooking tuna steak is to make sure you don’t overcook it. Don’t leave it unattended in your pan because this steak needs less than a minute per side.
Tuna contains a rare form of the mineral selenium called selenoneine. This form of selenium acts as an antioxidant and protects the tuna’s red blood cells from oxidation. It also binds to mercury in the tuna’s blood to reduce the risk of mercury poisoning1.
It’s thought that consuming selenoneine may also protect humans from mercury, although, more research needs to be performed to confirm this effect.
Tuna contains several key vitamins and minerals including the following:
- Vitamin B3
- Vitamin B12
- Vitamin B6
- Vitamin D
There’s a reason why bodybuilders love tuna. It’s almost pure protein with virtually no fat or carbs.
MORE: Spicy Thermo Guacamole
If you’re looking for a lean protein source, there are few sources of protein leaner than tuna.
Jasmine rice contains insoluble fiber that can benefit your digestive health and provide you with carbohydrate-rich energy to help recover your muscle glycogen after a workout. Jasmine rice is a higher GI carb source than brown rice, but when coupled with a high protein source like tuna, your body will slow its digestion.
This recipe was modified so that it fits the Thermo Diet guidelines. The Thermo diet includes foods that increase thermogenesis in your body so that you release more heat from your food. It’s not low carb like a lot of other diets, so you’re less restricted by what you can and can’t eat. If you haven’t tried this diet yet, it’s time to get onboard.
Ahi Tuna Thermo Bowl
- 16 oz sushi-grade ahi tuna steaks
- 1 tbsp coconut oil
- salt and pepper
- 2/3 cup white jasmine rice
- 1 medium avocado sliced
- 1 ripe mango diced
- 1/3 cup red onion chopped
- 1 jalapeno diced and seeded
- 1/4 cup fresh cilantro chopped
- 1/2 lime juiced
- salt to taste
- Start by making the mango salsa. In a bowl combine mango(cubed), red onion, jalapeno, cilantro, stir together
- Squeeze the juice from half of one lime into the mixture and stir tocombine. Season with salt to taste. Refrigerate until ready to serve.
- To make the tuna, first wash and dry the tuna steaks. Seasonwith salt and pepper. Set aside on a plate.
- In a large skillet, heat 1 tbsp. coconut oil on high heat. When panis hot, add tuna steaks and cook for just under one minute (45-50seconds). Flip and repeat.
- With a set of tongs, pick up the tuna steak and sear the sides for20 seconds (or less) and repeat on all sides. This will leave the tunasteaks rare on the inside.
- Once tuna is cooked to your liking, place on a cutting board andslice on an angle going against the grain. Top with salsa and serve(optionally with sauce of choice).