Tuna asparagus salad
Tuna steaks are a great source of protein while being low in calories. Its a great source of vitamin D and iron.
The addition of asparagus adds good fiber and is packed with vitamins and rich in antioxidants. I love the bigger Mexican onion bulbs but if they are hard to find you can use green onions grilled the same way.
Ingredients:
1c Cilantro
1/4c Ginger
1 Lemon
Lemon zest
4 cloves Garlic
1/4c Olive oil
2 tbls soy sauce
2 tuna steaks
12oz asparagus
1/2c red onion
2 tbls rosemary
1/4 soy sauce
Mexican onion bulb or green onions
Lemon juice and salt for garnish
Directions:
Combined garlic, ginger, lemon zest, cilantro, olive oil, soy sauce, and lemon in a food processor. Pulse into a marinade consistency.
In a casserole dish, spread a layer of the marinade and add the fish on top then spread the rest of the marinade on top of the fish. Marinade in the refrigerator for about 30-45 minutes.
In a separable, bowl add the asparagus, red onion Rosemary, soy sauce and combine.
On a stove top grill or a large pan, add olive oil. When hot add tuna steaks (no need to pat dry a little of the marinade will add to the grilling flavor). Grill For three minutes then flip and grill for two minutes more. Add the tuna to a sheet pan along with any of its grilled marinade parts. Keep warm in the oven at about 250°.
Add a little bit more olive oil to the grill then add the asparagus in a single layer, top with the marinade. Add the Mexican onion bulbs to the grill and a Rosemary sprig. Grill for about three minutes then flip all the vegetables. Cook until asparagus I softened.
Cut the tuna into strips.
On a bed of spinach and black rice, add tuna steak, then the asparagus and the grilled onion, garnish with the grilled marinade from the fish, salt and pepper, and a fresh squeeze of lemon.
