Wednesday, July 16, 2014

Quick Dinner Idea: Tuna Steak and Kale Salad

Nowdays, when stress eating is no longer an exception but a norm, I have to watch what I eat,  especially during summer when I can't really hide extra calories under the thin fabric of my clothes.  So I look for food that is easy to make, healthy, and keeps me full and energized for a longer time.

Until just a few years ago I haven't even heard of kale. But now it is... or it should be a staple in everyone refrigerator. Full of fiber and tons of other nutrients, kale provides lots of health benefits and supporting the body's detoxification system. Kale is certainly a superfood.

Not everyone likes the taste of kale, though. It has rough leaves and sort of a bitter and tangy flavor. But, if prepared right, kale can taste great.

When I make kale salad, to soften kale, I always make it at least about two hours prior to serving to allow the dressing to soak in. Another way to soften kale is... to massage it with a little salt. I am absolutely serious!

So here is what's for dinner tonight ~ Tuna fish steak and Kale salad.  Prep time under 30 minutes!

Kale Salad with a lemony dressing:
I love making things simple. So for two, I mix together 1tbs good olive oil, 1tbs lemon juice, 1 garlic clove thinly diced (optional), and a pinch of red pepper flakes. Then I remove the stalks from the raw kale, shred the leaves, massage with a little salt, and toss in the dressing. Not a lot of ingredients, but they deliver. Refrigerate for about two hours. Finally, when serving, some freshly ground pepper and 1 tsp of fresh Parmesan cheese shavings are a must.
Tuna Steak:
While fresh tuna loves a good marinade to keep it moist during cooking, I never have much time to prepare. So I use another trick to come up with a moist tuna steak ~ sear tuna in a hot and heavy skillet what locks in the moisture of the steak while caramelizes the surface. Voila!

First, rinse the tuna steak with cool water and pat dry with paper towels. Mix melted butter with salt, ground pepper, dill, or any other herb you like, and brush the fish with the blend. Heat the skillet until hot. Add the tuna steaks. Cook, uncovered, for 3-4 minutes on each side or until fish begins to flake when tested with a fork but is still pink in the center.


xo, Zuma A.
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