Enjoy a Recipe f rom th e Eat Fit Team Lucy ’s Retired Surfer ’s Bar Seared Yellowf in with Vegetables and Salsa
Seared Yellowfin Tuna: 4 - 6 ounce tuna fillets 1 teaspoon sea salt ½ teaspoon black pepper 2 tablespoons olive oil ½ cup red onion, sliced 1 tablespoon garlic, chopped 1 cup cherry tomatoes, halved 10 cups fresh spinach Mango Pineapple Salsa: 1 pineapple, chopped 1 ½ mangoes, chopped ¼ medium red pepper, chopped ¼ jalapeño pepper, chopped ¼ onion, chopped ¼ poblano pepper, chopped ¼ tablespoon sea salt 1 tablespoon honey ¼ cup cilantro, chopped ¼ cup rice wine vinegar 1 teaspoon sriracha COMBINE pineapple, mangoes, red pepper, jalapeño, onion, poblano pepper, sea salt, honey, cilantro rice wine vinegar and sriracha in a large bowl and gently mix. Place in an airtight container and refrigerate until ready to serve. SEASON each tuna fillet with a pinch of salt, pepper and drizzle of olive oil. Place fillets on a skillet over high heat and sear each side for 1 minute. Remove from heat and slice into thin strips. IN A SKILLET over medium high heat, sauté onions and olive oil until translucent. Add garlic, tomatoes, spinach, salt and pepper, and cook until spinach is gently wilted. PORTION the vegetables onto 4 large plates. Top with sliced tuna and garnish with ¼ cup of salsa. PER SERVING: 310 calories, 8 grams fat, 1.5 grams saturated fat, 700 mg sodium, 15 grams carbohydrates, 3 grams fiber, 9 grams sugar (gram added sugar), 45 grams protein MAKES FOUR SERVINGS
Find more Eat Fit recipes like this one in the Eat Fit C o o k b o o k , a va i l a b l e n ow a t EatFitCookbook.com.
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