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Seared Tuna Steak Salad

Tuna Steak 2


I know it’s been a while since my last post! I am hopeful I will be able to apply some of the principles I’m learning in my operations class to make more time for posting. 🙂 Check out this quick tuna steak recipe. I added this chilled on top of a mixed green salad with avocado, toasted sunflower seeds, cucumber and tomatoes with a drizzle of balsamic vinegar. Tasty and simple! As always, please share your thoughts.


5 oz tuna steaks (2)

1 tsp cayenne

1 tbsp soy sauce

1/4 cup fresh orange juice

2 tsp fresh grated ginger

1/2 tbsp honey

1 tsp sea salt

1 tbsp coarse black pepper

1 tbsp olive or avocado oil




  1. In a small bowl or ramekin add soy sauce and honey and mix well until honey is dissolved.
  2. Juice the orange, grate the ginger and and add to the bowl. Add salt and cayenne and mix well.
  3. In a gallon ziploc bag, add tuna steak and marinade. Refrigerate overnight.
  4. Add oil to a large skillet over medium heat. Once oil is hot, add steaks and add coarse black pepper to the top side up. (This will make a crust once flipped.)
  5. Cook for 2-3 minutes then flip and repeat.
  6. Remove from heat and let rest for 10 minutes before slicing.
  7. Add on top of you favorite salad mix.
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Veg Forward Meals



I decided to cleanse my palate with a couple vegetarian dishes this week and decided on a chickpea and millet salad with an array of sliced veggies in a citrus vinaigrette. This dish took 20 minutes to make and will hold up well in the fridge this week. I decided to use canned organic chickpeas and at 99 cents at Trader Joe’s, it was an easy yes to pay and extra 20 cents for the organic option. Regardless it is still important to rinse any canned beans to remove extra salt from your dish.

As a second meal this week, since I am still craving avocado and have the fixings, I’m thinking another round of veggie bowls are in order with some black beans, sautéed mushroom, onion and peppers with cilantro rice, sour cream and fresh guacamole. The rice, beans and sautéed vegetables can all be prepared ahead of time where the only thing to make is fresh guacamole per serving which takes all of three minutes.

Check out the recipe below for the chickpea and millet salad. If you are interested in the veggie bowl dish, I have posted a similar recipe in my A Bowl of Fun post.

1/2 cup millet dry
1 1/4 cup water
1 cup sliced asparagus
1 cup diced tomato
1/2 cup diced yellow or red onion
1 14 oz can organic chickpeas
4 tbsp. chopped parsley
2 tbsp. chopped orange mint (or reg. mint)
1/2 cup sliced mushroom
1/2 cup fresh squeezed orange juice (2 juicing oranges)
Juice of 1/2 lemon
3 tbsp. olive oil
Salt and pepper to taste

1. Toast millet over medium high heat for 2 minutes by gently shaking the pot and flipping the millet with a fork or spoon. Add water and bring to a boil and then reduce heat, top it (to cook like rice) for 15 minutes.
2. While the millet cooks, wipe mushrooms (about 4) and slice thinly and set aside. Peel and dice a small onion and add about 1/2 cup and mushrooms to a small skillet. Sauté over medium heat for three minutes to soften.
3. Rinse asparagus. Take one spear and bend lightly until it breaks naturally. Use this as a measurement to cut remaining spears. Thinly slice asparagus on an angle and set pile aside.
4. Rinse and dice one to two small tomatoes and set aside. Rinse and chop parsley and mint.
5. Add onion and mushroom mix to a medium-sized bowl and other vegetables. Once millet is cooked and still hot, add on top of the veggies and mix well. The steam with help soften the vegetables.
6. Open and rinse the can of chickpeas and add to the bowl. Rinse and roll the lemon and oranges and cut each in half. Add the herbs and juice oranges and half a lemon directly over the mixture.
7. Mix well and salt and pepper to taste. (Start with 1 tsp. of sea salt and a coarse black pepper.)
8. Enjoy!

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A Bit Of Hash


I meant it when I said that I like to use my leftovers. I went to the farmer’s market Saturday and picked up some fresh red potatoes, spinach green onion and egg to make a hash with my leftover steak from my steak dinner. I typically like to keep leftover reheating of items like steak or seafood to 1-3 days. When I say this was delicious and hit the spot after kickboxing and Krav Maga, I do not jest. While  I was prepping the potatoes for this dish, I also decided to make two single-serving bags for breakfast during the week or weekend brunch. Essentially you would expand the potato portion of the recipe below for the number of people you are cooking for, prep the onion and potatoes in the same way and put it in a Ziploc bag and then the freezer until ready to use. You can also add white onion and bell pepper if desired. See the ingredients and recipe below for this easy breakfast brunch or dinner. As always, feel free to share your thoughts.



  • 1-2 small red potatoes (1/2 cup)
  • ¼ cup of chopped green onion
  • 1 cup chopped spinach
  • 2 eggs
  • ½ cup of water
  • 1 tbsp. minced garlic
  • 2 tsp. salt
  • 2 tsp. onion powder
  • 2 tsp. coarse black pepper
  • 1 tbsp. of oil or butter of choice
  • Leftover steak (4-6 oz)



  1. Wash potatoes. Cut in half longwise and then dice each half by slicing each half into strips and then dicing into smaller pieces. You want them small so that they cook faster.
  2. Rinse and chop green onion. (Reserve a tbsp. of onion for eggs.) Smash garlic gloves to remove skin with the flat of your knife, cut off ends and then run dice until fine.
  3. Use half of the oil of your choice and heat over medium heat until pan is hot.
  4. Add potatoes, green onion, garlic and half of seasoning. Let simmer for 2-3 minutes before adding water topping it and reducing to medium-low heat. Let cook for 8 minutes.
  5. Rinse and chop spinach while potatoes are cooking. After 8 minutes stir the mixture and then add the spinach and the other half of seasoning. Let cook for 5 minutes.
  6. While spinach is cooking, cube the remaining steak. Reduce heat on potatoes and add steak to pan. Let cook for 2 minutes then cut off heat. The steak will continue to cook in residual heat.
  7. In a separate pan, heat the other half of the oil and drop in the 1 tbsp. of green onion. Once heated add eggs and cook to preferred temperature.
  8. Plate hash and top with the eggs. Enjoy!