Tuna is most commonly sold in the form of steaks. This is one of the most appropriate ways to replace regular meat with something lower in calories and higher in vitamins and minerals.
Tuna steaks are especially popular with people who are trying to eat healthier but do not want to stay entirely away from meat. Tuna has the essential Omega fatty acids that aid daily bodily growth.
It falls under the Scombridae family. There are various types of tuna, with some being more pronominally sought after than others such that some species such as bluefin tuna are close to extinction due to overharvesting.
There is a prevalent fear of consuming mercury with tuna, and there are many stories, assumptions, and facts surrounding this claim. Even calculations are carried out using body weight and other statistics to determine what quantity of tuna should be consumed weekly.
But all in all, take a little of everything. Eat-in moderation and take it once in a while, and when you do choose to take it, make sure it is worth it.
A meal is as good as what you serve with it. The whole plate needs to measure up to achieve a delicious masterpiece. The following are some of the dishes you can serve tuna steaks with:
Mashed Potato Cakes
Spice it up by changing from making your typical mashed potatoes and try some new recipe like this one. It still uses mashed potatoes, but in a little different way, the mashed potato is made into cake lightly fried in oil.
You can add some vegetables to the mashed potatoes before mixing in the other ingredients and frying. For this recipe, they used some baby spinach, but if it works for spinach, it should work with some spices too and other vegetables of choice.
Edamame is simply immature soybeans in their pods that have been cooked and trust me; they are excellent if prepared well. It is quite easy to make actually.
- One package frozen organic edamame (about 16 ounces), shelled or not, your preference
- Three large cloves garlic, peeled and grated or pressed
- One tablespoon toasted sesame oil*
- One tablespoon of another healthy oil of your choice – flax, macadamia nut, and avocado oil are all great (or, you can use two tablespoons of toasted sesame oil)
- a sprinkle of red chili flakes (1/4 to 1/2 teaspoon, depending on how spicy you like it)
- sea salt (about 1-2 teaspoons) — large flakes are especially lovely here
- Most people prefer cooking edamame still in the pods. Use 1/2 teaspoon of red chili flakes if you like it hot.
- Bring a large pot of purified water to a boil. While you’re waiting for the water to boil, press the garlic into the bottom of a large mixing bowl then add the toasted sesame oil, red pepper flakes, and sea salt. Mix well.
- Cook the edamame in the boiling water for 2-3 minutes. Frozen edamame is already cooked; you need to heat it. Drain and add the hot edamame to the mixing bowl and toss well with the other ingredients.
- Serve warm, room temperature, or even cold. It can be kept in an airtight glass container in the refrigerator for up to three days.
The thing about edamame is that the bean pods are discarded as it has been explained fully on the recipe page, so if you are going to be serving your tuna steak with edamame, then be sure you are serving people who will be up for some popping and eating.
Sliced tomato and cucumber salad
As with any crisp and cool side dish, this one may be most appreciated during the warmer months. Picture taking your tuna steak off the grill directly to your outdoor table on your back patio where your salad awaits.
It is so easy to prepare that all you need are tomatoes, red onions, cucumber, and a dressing. Probably olive oil or red wine vinegar.
Since tuna steak is all healthy and stuff, it wouldn’t hurt to add these garlic fries. A fry rendition like this so fits with a seared tuna steak because, like the steak, you’re going for crispy on the outside and supple on the inside.
Winter Citrus Salad With Honey Dressing
This isn’t just any salad: a low-cal, but a satisfyingly sweet one. A few sliced or wedged oranges (red and orange varieties) with some pink grapefruit, pomegranate seeds, and avocado, along with a drizzle of honey, create an explosion of flavors.
The flavors will just be exploding as you bring these two together.
When done right, a seared ahi tuna steak can taste divine to any fish lover, and even those of you who aren’t regular fish eaters. It’s a unique type of fish because you can eat it and enjoy it raw, and it simply tastes great.
The contrast of a seared or blackened outside with a buttery, tender inside can quickly put this healthy steak near the top of the list of your favorite foods.
And while you can eat ahi tuna in different forms, such as a thick steak, filleted into thin strips, sandwiched in a burger or even chopped up in a salad, even seasoned cooks will contemplate what to serve with tuna steaks. Enjoy!