It’s been awhile since I posted a recipe here and since I’m on the Clean Cleanse I thought I would share exactly what I’ve been eating.
The nice thing about this cleanse is I actually don’t feel deprived because I can have a really delicious meal for lunch. I can cook with oil and so everything can have flavor. It’s not fat free, which I despise. There’s nothing worse than a grumbling stomach and then having to look forward to eating cardboard.
I don’t feel this way on this cleanse.
So here’s what I had for lunch yesterday and the super simple recipe for the Seared Ahi Tuna from Simply Recipes:
My clean cleanse lunch, Day 17
Looks tasty right? Spinach greens, seared ahi tuna, roasted beets tossed in a olive oil and white balsamic vinegar vinaigrette topped with sesame seeds.
Not bad for a cleanse I think…
The tuna was fresh from the Farmer’s Market and was out of this world. The kids and hubby had it the night before (while I enjoyed my soup) and they loved it too. For the kids pieces I cooked it more thoroughly but Alex and I love seared tuna.
Here’s the amazing recipe I found online at Simply Recipes. Luckily, I had all the ingredients (except the green onions) in my fridge.
NOTE: For the cleanse version, you can not use soy sauce, it has to be the wheat-free tamari sauce.
TIP: Did you know you can freeze fresh ginger in your freezer?
Enjoy!
Sara
Seared Ahi Tuna Recipe
- Prep time: 1 hour, 5 minutes
- Cook time: 5 minutes
INGREDIENTS
- 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
- 2 Tbsp dark sesame oil
- 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
- 1 Tbsp of grated fresh ginger
- 1 clove garlic, minced
- 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
- 1 teaspoon lime juice
METHOD
1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
