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.

Ingredients:

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

 

Directions:

 

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.