by Bailey Zygutis, Nutritionist, Vitruvian Fitness
TIP: When grilling tuna steaks, brush some oil on the grill grates to keep the tuna from sticking before placing the steaks on the hottest part of the grill.
Then, know these steaks get dry and chewy if overcooked; the center should still be pink when you lift them off the grill.
2 4-oz Tuna steaks
2 Lemons
2 cups Arugula
8 spears Asparagus
2 tbs Parmesan cheese, shredded
2 tbs Olive oil
3 tsp Pepper
Pink salt to taste
1 Mix 1 tablespoon olive oil and the juice of 1 lemon in plastic baggie; marinate tuna steaks for 20 minutes.
2 Heat grill and trim asparagus. Drizzle asparagus with olive oil, the juice of half a lemon, salt and pepper, then add to grill.
3 Remove tuna steaks from marinade, crust with black pepper and salt, then add to grill.
4 In a bowl, toss arugula, the juice of the other half lemon, olive oil and Parmesan cheese.
5 Cook steaks to desired temperature or until blackened on each side (roughly 5-6 minutes each side).
6 Depending on size, asparagus may take a little longer to grill. Heat until soft, then plate arugula mixture, tuna steaks and asparagus.
Serves 2 | Prep Time 35 mins
FOOD FOR THOUGHT: Arugula packs a pungent flavor and is a potent source of antioxidants. Closely related to broccoli, the cruciferous veggie is full of folate, an important micro-nutrient for growth and healing, and glusosinolates, which contribute to the bitter flavor and may help protect the body from multiple forms of cancer. Now THAT’S a great green to have on your plate!