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.
2 4-oz Tuna steaks
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!