Wild Tuna Steaks with Portabella Mushrooms, Ginger & Spinach

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Dinners do not have to include tons of complicated ingredients.

Stick with simple, whole foods and you can’t go wrong. (It’s not rocket science, it’s just dinner)

One of my favorite things to make (because it’s so simple) is fish. With fish, I don’t spend 30 minutes trying to ‘prep’ it like I do chicken. I am OCD when I make chicken. I buy boneless, skinless chicken breasts but still take an additional 30+ minutes to butterfly, de-vein and sometimes “de-gristle” the little sucker. I am neurotic about this. I like thin, clean little cuts of chicken and no one can control that like I like, but me. But I digress…

So I bought some wild Tuna from Publix a few nights ago. I didn’t have a plan in mind but I utilized a few things that were already in the fridge.

(Side note on wild vs farm-raised fish. PLEASE be sure to only buy wild fish. I cannot stress the importance of this enough. If all they have at the store is “farm harvested” or something that sounds like it. Skip it and wait until you can get wild. This is another topic for another day… but if you want a quick breakdown, this post breaks it down in a quick and simple way… http://www.huffingtonpost.com/sea-to-table/is-farmed-fish-really-the_b_3455436.html )

Ok, back to the good stuff! 🙂

Ingredients:
Wild Tuna Steaks
Portabella Mushrooms
Spinach
Avocados
Tomatoes
Lemon
Fresh Ginger
Coconut Oil

Washed and cut up all of the Veggies

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Sautéed the mushrooms in left-over bacon grease from my omelets the other weekend. (If you caught that post)
Remove mushrooms and save for later.

Gentle steam the spinach in another pan for about a minute, just enough to soften the leaves.
(Sorry, didn’t take a pic of this. It seemed un-eventful at the time)

I used cracked peppers to season the tuna steaks.

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Added some coconut oil to the same pan that I cooked the mushrooms in. (Don’t clean the pan, just cook the tuna in the pan to absorb the bacon and mushroom flavor)

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I cooked the tuna steaks for about 4 minutes on each side, medium heat to get a crispy outside.
To add some color (and nutrition) to the meal, I cut up the tomatoes and avocadoes as our side dish. They were an AWESOME side.  

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Fun Facts About Ginger:
Ginger or ginger root has been used as a natural remedy for hundreds of ailments for centuries. The stunning health benefits are now being scientifically proven and they range from treating bacterial infections to indigestion to cancer.

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2 thoughts on “Wild Tuna Steaks with Portabella Mushrooms, Ginger & Spinach

    Sally said:
    November 23, 2013 at 11:02 am

    The mushrooms look very inviting

      abcurls responded:
      November 23, 2013 at 4:53 pm

      Thanks! They were deeeelicious! 😉

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