tuna – Kacey Tess

Tuna Wrap

Ingredient List:

2 tuna steaks

2 tbsp soy sauce

1 tbsp honey

2 tbsp olive oil

1/4 sesame seeds ( I used toasted sesame seeds and black sesame seeds)

1 tsp black pepper

1 tbsp coarse sea salt

6 large lettuce pieces

1 avocado diced

10 cherry tomatoes halved

Method:

In a small bowl combine soy sauce, honey and olive oil

Combine sesame seeds, pepper and salt

Dip each tuna steak in sauce (make sure every side has the soy sauce mixture to ensure the sesame seeds stick)

Dip each tuna steak in the sesame seed mixture

Cook tuna on your griddle until browned on each side (about 2 minutes)

Let rest for a few minutes while you prepare all veggies

Cut tuna into 1/4” pieces

Construct your wrap

Enjoy!

Serves 2

Print Recipe

1 jalapeno sliced

Chickpea + Tuna Salad Sandwich {mayo free}

What you’ll need:

Makes 6 Sandwiches

12 pieces of whole wheat bread (I used pita bread)

1 individual size fat free greek yogurt

1/2 C fresh dill

1/2 lime (juice)

1 tbsp olive oil

1 can chickpeas drained

1 jalapeno (optional) seeded and chopped finely

2 tsp tumeric poweder

1 tsp chili powder

1 tsp sea salt

1 tsp black pepper

1 cucumber peeled and diced

10 cherry tomatos halved

1 lemon (juice)

1 can tuna fish drained (optional)

1 C arugula, spinach or lettuce

What you’ll do:

If using peta bread preheat oven to 375, wrap peta in foil and bake untill hot about 10 minutes

If using whole wheat bread toast bread or place under the broiler for 2-3 minutes

In a small bowl combine yogurt, dill and lime juice

Set aside

In a medium skillet heat oil over medium heat

Add chickpeas and jalapeno

Add turmeric, chili powder, salt and pepper

Cook until slightly golden brown, about 7 minutes

Pout into a large bowl

Add cucumber, tomatoes and yogurt

Mix thoroughly

Add lemon juice and tuna

Mix again

Assemble sandwich

Enjoy!

What you’ll need:
I head of leafy romaine lettuce
1 piece of Ahi tuna (you can leave this out to make it vegan)
1 C unsalted shelled sunflower seeds
3/4 C unsweetened flax seed milk
Juice from 1 lemon
2 Tbsp tahini
10 grape tomatoes chopped
1/4 yellow onion chopped finely
3-4 celery stalks chopped
10 kalamata olives chopped finely
Cayenne pepper
Sea salt
Ground black pepper
Chili powder
Coriander

What you’ll do:
In a food processor or blender combine sunflower seeds, flax seed milk and tahini and blend

Season tuna steak with salt, pepper and chili pepper

Cook tuna steak (you can read my previous blog post for instructions on how to grill ahi tuna)
I used my George Foreman grill this (when I grill Ahi tuna I normally serve it rare but for this recipe I preferred it well done)

Combine the sunflower seed mixture and tuna

Mix thoroughly

Add 1/4 Tsp of sea salt, pepper, coriander, chili powder and cayenne powder

Taste, add more sea salt if wanted

Fold in celery and olives

Scoop about 2 Tbsp into each romaine leaf, top with tomatoes and serve

Enjoy!!

Seared Ahi Tuna on Soba Noodle Salad

What you’ll need:
1/2 lb of ahi tuna
1 package of soba noodles
Miso dressing (see my miso dressing post for a great recipe)
3 vine ripened tomatoes
Alfalfa sprouts
1 TBLS extra virgin olive oil
Sea Salt
Black pepper
Cayenne pepper

What you do:
Bring a large pot of water to a boil
Place soba noodles in boiling water
Reduce heat slightly and boil noodles for 5 minutes
Drain noodles
Run cold water over noodles
Place chilled noodles in a bowl
Add miso dressing to noodles
Cover with saran wrap and place in fridge while preparing tuna

Season tuna on both sides with sea salt, black pepper and cayenne pepper

Heat 1 TBLS of olive oil in a skillet on med-high heat
Sear tuna until cooked, about 1 1/2 minutes on each side for rare

Remove noodles from fridge
Add tomatoes and sprouts
Mix together well
Place in bowl
Add tuna on top

Enjoy!!
Add additional sprouts if wanted

Tag: tuna

Tuna Wrap

Chickpea + Tuna Salad Sandwich {mayo free}

Ahi tuna lettuce wraps

Seared Ahi Tuna on Soba Noodle Salad