I spoiled myself recently and got my hands on a delicious piece of fresh tuna steak. At the time, I had no idea what I was going to do with it, but I knew I had a craving that I had to satisfy. I say that I “spoiled” myself because I don’t eat fresh tuna as frequently as I would like to, or more like as much as I should, given the great nutritional profile it provides. I only ever purchase my fish and meat fresh from the local fishmonger or butcher and this always adds to the cost. You can see from the pictures that I used a good sized piece of tuna, but still only large enough for one good portion, maybe two. To put things into perspective for you, that cost me about $22. It’s not such a splurge if it’s just for one, but if you were hosting a handful of people for a meal, it could get quite pricey!
In addition to the price, I’ve run into the problem of my local fish market not always having fresh tuna steaks available. Even when they do have them, I’m always quite picky when it comes to whether or not I will actually buy one. Just like meat (and maybe even more so with fish), it is very possible to get a bad cut. As much as I always buy it fresh, you can always run into the problem of it being not so fresh. This is why it’s so important to make sure you frequent a fish market and butcher that is reliable and you trust. I’ve been going to the same place for some time now and I can be assured that I will never be sold something less than perfect. So how can you tell? Well, probably the biggest indicator is color. Tuna should always be a deep pink color, comparable to a ripe grapefruit. If you see hints of fleshy pink, you should stay away. Another good indicator of tuna beginning to go bad is the smell. This is more difficult to determine when you are at the fish market, but as soon as tuna begins to smell “fishy,” you can be assured that it is no longer fresh.
Anyways, back to more important things, like how I’m going to enjoy this tuna steak. I came across this recipe that was quite easy and consisted of many of my favorite ingredients, like spinach, avocado and cilantro! The resulting dish is very fresh tasting, thanks to the light tasting tuna and fresh flavors from the ginger, lime and cilantro. The avocado also helps to add some great richness to an otherwise very light dish.
Other than being absolutely delicious, this recipe is also highly nutritious. The tuna is a great source of selenium, vitamin B12 and vitamin A and both the avocado and the spinach are also loaded with nutrients.
Enjoy this great tuna dish on any occasion where you feel like treating yourself with some of the best flavors nature has to offer.
P.S. Be sure to check out the Paleo Recipe Book. It’s a cookbook I’ve created to help you cook the best food for your health. It contains over 370 Paleo recipes and covers absolutely everything you’ll ever need.