Blueberry Soy Tuna Steak

One perk of living by the ocean is the availability and abundance of fresh seafood. Going to the fish market can be a very exciting and enjoyable experience. It can also be a bit overwhelming. Yellowfin, or ahi tuna is one of our favorite choices because it tastes amazing seared (our favorite way to eat fish). However, it is also good for us. Yellowfin is low in saturated fat and sodium and is a very good source of protein, thiamin, selenium, and vitamin B6. If you have never picked a tuna steak from the market or grocery, here are some great tips. Tuna is a quick and easy meal for two that can and should become a staple in your diet. With this dish however, as in many meals, the secret is in the sauce!

SERVES 2

Ingredients:

• .25 cup soy sauce
• 2 tablespoons blueberry syrup
• 1 teaspoon cinnamon
• dash salt
• dash freshly ground pepper
• dash garlic salt
• 1lb fresh ahi tuna, cut into 2 8oz steaks
• 2 tablespoons sesame oil

Cookware/Utensils:

• medium skillet or fry pan
• tongs
• extra small bowl
• extra small whisk

Preheat skillet over medium heat. While the skillet heats, place soy sauce, syrup, cinnamon, salt, pepper and garlic salt into an extra small bowl. Whisk until all ingredients are thoroughly combined. Set this bowl of sauce aside.

Place the oil in heated skillet and coat the entire bottom of the pan. Add both tuna steaks to the skillet and drizzle with half of the sauce. Allow the steaks to cook for 4 minutes, flip, and drizzle the remaining sauce over the tuna. After 4 more minutes, remove tuna steaks from skillet and serve.

***We prefer our tuna steaks rare to medium rare. To obtain this temperature, cook steaks for 4 minutes on each side. To obtain the perfect temperature for your taste-buds, keep a close eye on the steaks as they cook. This is why we suggest making the sauce before you place the tuna into the skillet.

Perfect Tuna Salad

Tuna salad is a snack that my mom used to frequently make for me while I was growing up. Her version included eggs, pickles and mayonnaise. Mine is a little more complex in ingredients but just as quick and easy to make. The great thing about tuna salad is that it is the perfect meal or snack for two!

SERVES 2

Ingredients:

• 1 6oz. can tuna, drained
• 3 eggs, boiled and peeled
• 1 cup mayonnaise or miracle whip
• .5 celery stalk, chopped very fine
• 3 dried apricots, chopped
• 1 tablespoon dried cranberries, chopped
• 1 tablespoon honey mustard
• .5 tablespoon salt
• .5 tablespoon dill
• .5 tablespoon garlic powder
• dash ground black pepper
• dash celery seed
• dash paprika

Cookware/Utensils:

• large spoon
• large bowl
• measuring cups
• cutting board
• santoku or chef's knife
• plastic wrap

Add tuna, mayonnaise, eggs and mustard to bowl. Stir until thoroughly mixed. Then add chopped celery, apricots and cranberries. Again, stir until mixed. Add dry ingredients and stir one final time. Cover bowl with plastic wrap and place in the refrigerator for at least 30 minutes before serving.

Remove from refrigerator and serve on a pita, wrapped in a tortilla or placed on crackers. I like mine served on a piece of toasted bread. The juxtaposed temperatures and textures of the warm, crisp bread and the cold, creamy salad are perfect!