Salads
Tuna asparagus salad
Tuna steaks are a great source of protein while being low in calories. Its a great source of vitamin D and iron. The addition of asparagus adds good fiber and is packed with vitamins and rich in antioxidants. I love the bigger Mexican onion bulbs but if they are hard to find you can use green onions
Ingredients
- 1 cup Cilantro
- 1/4 cup Ginger
- 1 Lemon Lemon zest
- 4 cloves Garlic
- 1/4 cup Olive oil
- 2 tbls soy sauce
- 2 tuna steaks
- 12oz asparagus
- 1/2 cup red onion
- 2 tbls rosemary
- 1/4 cup soy sauce Mexican onion bulb or green onions
- Lemon juice and Salt for garnish
Directions
- 1
Heat the oven to 250 degrees Combined garlic, ginger, lemon zest, lemon juice, cilantro, olive oil, and soy sauce in a food processor and pulse fro about 30-45 seconds until you get a marinade consistency.
- 2
In a casserole dish, spread half of the marinade, add the fish, then top with the remaining marinade.
- 3
Marinade in the refrigerator for about 30-45 minutes.
- 4
In a separable, bowl combine the asparagus, red onion, Rosemary, and soy sauce and toss.
- 5
On a stove top grill or a large pan, add olive oil.
- 6
When hot add tuna steaks (no need to pat dry a little of the marinade will add to the grilling flavor).
- 7
Grill for three minutes then flip and grill for two minutes more.
- 8
Add the tuna to a sheet pan along with the grilled marinade left on the grill/pan.
- 9
Keep warm in the oven at about 250°.
- 10
Add a little bit more olive oil to the grill/pan then add the asparagus in a single layer, top with its marinade.
- 11
Add the Mexican onion bulbs (or green onion) to the grill and Rosemary sprigs.
- 12
Grill for about three minutes then turn all the vegetables.
- 13
Cook until asparagus is softened.
- 14
Cut the tuna into strips.
- 15
On a bed of spinach add tuna steak, then the asparagus and the grilled onion, garnish with the grilled marinade from the fish, salt and pepper, and a fresh squeeze of lemon.
- 16
Note: this goes great with black rice or roasted sweet potatoes.
