The husband prefers a higher protein diet these days because of his regular body-building and weight-lifting workouts. When we found really affordable tuna steaks from Fassler Gourmet the last time we were there, he’s totally into tuna now because it’s meaty in terms of texture and it’s a great source of lean protein with very little saturated fats as compared to beef. Grilling tuna steaks is a breeze for me as they don’t stink up the house with this fishy smell (well because my kitchen is an open concept one, lol) so I’m more than happy to prepare this meal for him whenever he requests for it. Like salmon, tuna contains heart-friendly monounsaturated and polyunsaturated fats plus omega-3 fatty acids. Something we should eat more of! Enjoy!
Tuna Steak with Pasta Salad Recipe
Ingredients (serves 2)
2 pieces tuna steaks
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp paprika powder
salt & freshly cracked black pepper
1 tbsp olive oil
For the pasta salad: (combine everything in a large bowl)
kernels from 2 steamed corn cobs
1 onion, sliced
1 small cucumber, diced
1 can kidney beans, drained
1 can cannellini beans, drained
150g fusili, cooked till al dente
handful of cherry tomatoes, halved
1 tbsp honey
juice of 2 lemons
2 tsp Dijon mustard
freshly cracked black pepper
3 stalks parsley, chopped
1. Marinate the tuna steaks with the dried thyme, garlic powder and paprika powder and season with salt and pepper.
2. Heat olive oil in pan and pan-fry the tuna steaks 1-2 minutes on each side for medium rare or 3-4 minutes on each side for medium.
3. Serve the tuna steaks on top of the pasta salad.