Seared Tuna with Brussels Sprouts and Fries

When you cook breakfast, lunch, and dinner pretty much every day, you need to look around for recipes that inspire you to make something different so you don’t get stuck in a cooking rut. I am an avid Pinterest addict, and my love for food does not help that addiction at all. I could pin food for hours! I’ve been trying to incorporate new veggies into our meals because I am far too comfortable boiling frozen corn from our garden and calling it a day. Brussel sprouts have always been a vegetable that intrigued me, and this year, I look forward to adding them to my garden because of how cool they look growing! I tried these amazing Brussel sprouts in L.A., and I haven’t been able to get them out of my mind, so I decided to put my own spin on them.

Coconut oil French fries are one of my absolute favorite things. I often joke that you know I really love you when I cook you French fries because of the amount of coconut oil you have to use. We have so many uses for coconut oil in our household that I buy multiple tubs from Costco when we go. The smell of coconut in our house when we cook is one of my favorite smells. It is so sweet! The fries that come out of the oil are so delicious on their own that they really do not need salt or pepper.

We eat fish 2-3 times a week at our house. I rotate between tuna steaks (very different than canned tuna), mahi mahi, and salmon depending on how we feel and what the sides are. When you eat at least 1 serving of fish a week, you can reduce your risk of dying from a heart attack by one-third. Tuna steaks are a low-fat and nutrient dense addition to your diet. Three ounces of yellow fin or bluefin tuna supplies you with 24-36 grams of protein! That’s what I’m talking about! It is also loaded with iron, potassium, and zinc. When we eat fresh sushi, I always gravitate towards tuna rolls; spicy tuna is my go-to! When we visit the coast, we often stock up on fresh tuna from Mr. Fish, but we also buy the frozen tuna when we really want it.

The dipping sauce I made for the tuna steaks is just something  I threw together. When eating seafood, vinegar, soy sauce and honey are all great accompanyments and when mixed together they are delicious to dip your fish into. My Daddy is a beekeeper so he always keeps me stocked with local honey.  I think it is really important for people to buy fresh local honey because the bees that live around you pollen ate the trees around you and when you ingest the honey they make from it it helps with allergies and builds your immune system.  I’ve been begging my Dad to give a me hive to tend to at our house. I hope he caves in soon.

Balsamic Brussels Sprouts

Shopping list:
All organic ingredients
1 1/2 pounds Brussels sprouts, trimmed and split
1/4 cup coconut oil
1 tablespoon thick balsamic vinegar
Sea salt and black pepper to taste

1- Put saucepan on medium high, and add coconut oil to pan.
2- When oil is melted, add Brussel sprouts, salt and pepper, and mix with a spoon.
3- Cover and turn down to low.
4- 15 minutes later, add balsamic vinegar and mix with spoon. Re-cover on low heat for ten more minutes.
5- Brussel sprouts  are fork tender when ready

Coconut Oil French Fries:

Shopping List:
All organic ingredients
3 Red or sweet potatoes (I generally do one potato per person), sliced with a food slicer wavy (or cut thin  with a sharp knife)
3 cups coconut oil
Sea salt and pepper to taste

1 – Wash potatoes and slice them (I used my Nutrichef food slicer on setting one, you can use a food slicer or a sharp knife to cut chips).
2- Soak in water for 20 minutes (This step is important. My French fries always taste better because of this!)
3- Melt coconut oil in deep-frying pan. I used my Nutrichef electric skillet.
4- When fully melted, add potatoes into oil and cook until light golden brown.
5- When you remove the fries, lay them on a paper towel and salt to taste! They are so delicious, the kids always get them before they make it to the table.

Almond Encrusted Seared Tuna:

Shopping List:
All organic ingredients
3 tuna steaks
Crusted almonds
Sea salt and pepper to taste
2 tablespoons coconut oil

1- Crush almonds. (You can crush them extra fine or leave them chunky like I did. I like the texture that way.)
2- Salt and pepper tuna steaks to taste.
3- Press tuna steaks into the almonds on both sides.
4- Heat coconut oil in a large frying pan on medium heat until clear
5- Add tuna steaks and sear on each side for two minutes. Remove and slice steaks into strips.

Honey soy strawberry vinaigrette sauce:

Shopping List:
All organic ingredients
1 tablespoon raw local honey
2 tablespoons of strawberry vinaigrette
1 tablespoon soy sauce

1- Mix ingredients together and serve.

One Comment

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