Omega 3 Boost Tuna Steak
The Tuna is good for your immune system and it is anti-inflammatory due its high amount of Omega 3. The Sweet potatoes are a great source of carbs since it has lots of fiber and it doens´t spike the blood sugar levels. The fresh Alfalfa sprouts are full of B Vitamins and minerals.
- 1.2 kg fresh tuna steak, cut into 4-6 pieces total (for example, for this recipe, I bought two 330-gr pieces of tuna, and two 250gr-pieces of tuna)
- 2 tsp sugar
- ¼ to ½ bottle of Worcestershire Sauce (Lea & Perrins). The sauce has a pronounced flavour: start with the lesser amount and work up, depending on how strong you like it. For the class, I used ½ bottle.
- Citrus fruits: 2 clementines, or 2 mandarins, or 1 large orange, juiced.
- 1 small bag ready-chopped French onions (set to the side, for caramelizing)
- 1 chopped leek
- +/- ½ cup of oil (enough to cover the bottom of the pan)
- 1 tea spoon mushroom-infused Himalayan sea salt or any sea salt.
- 1 fresh lime, juiced
- Caramelise the onions by adding the oil to your pan, heating it up and adding the 2 tsp of sugar. Once the sugar has browned (this happens quickly!), add the chopped onions and stir well.
- Add the citrus fruit juice, then the Balsamic vinegar.
- Cover, and cook on low heat for 15 minutes.
As the above ingredients are cooking, start preparing the tuna.
- Heat oil up in another pan, add the chopped leak, and cook for a few minutes.
- Once the leeks are soft, add the tuna steaks on top of the leeks; turn up the heat.
- Add a dash of salt and Worcestershire sauce, to taste, as needed.
- Sear the tuna steaks on all sides.
- Cut the tuna steaks in half with scissors as they are cooking*.
- Add the citrus juice, and more Worcestershire sauce, to taste.
* Cook the tuna steaks to your individual taste: It is common practice to serve them red in the middle, but if you prefer it more well-done, that’s your call!
Serve the cooked tuna steaks on top of a bed of fresh alfalfa sprouts dressed with a fresh lemon juice, sea salt, and olive oil (to taste).
Roasted or mashed sweet potatoes will add a pop of colour and vitamins to your meal.