I guess it’s not a secret that Nick and I are thinking of having children (or at least, a child) at this point in our lives. I mean, we’re both thirty (or…..above, ahem….) and we’ve been together for a while and are ready for that next giant step! That being said, no, I’m not pregnant, and nor do I plan to be in the really near future (although life never really goes as planned, right?!). However I’ve been thinking about all of the foods that I’ll have to limit (or omit) once I do get pregnant (and drinks…..wine, coffee, wahhhh!!!). Tuna, one of my favorite types of fish, will definitely have to be an “every once in a while food”, check out the mercury levels of your favorite fish (including tuna) in the 2010 Dietary Guidelines Appendices. And if you’re pregnant and want to know how much tuna (and what types) you can and can’t eat, check out AmericanPregnancy.org’s recommendations.
And of course we can’t forget what the Monterey Bay Aquarium has to say. If you would like more information, visit their website. Here is the information on Ahi Tuna.
Basically, when it comes to buying tuna, or any fish for that matter, it’s best to know where your fish is coming from and how it was caught. This may not be necessary all the time, but it’s especially true if you’re pregnant, have young kids who eat fish, or if you eat a specific type of fish on a regular basis.
Anyway…… because tuna tends to be higher in mercury, I’m getting my fill before I decide to start thinking about getting pregnant. Next week I’ll be posting a Clean Eating Magazine recipe for sesame seared tuna and carrot salad. But today it’s all about the ginger and lime!Ginger Lime Seared Tuna with Spinach
1.5 pounds tuna steak, cut into 4 even pieces (use a high to sashimi grade if you’re cooking it rare to medium rare)
- 1/3 cup olive oil
- 1/3 cup lime juice
- 2 garlic cloves, minced *
- 1 piece of ginger (thumb-sized)
- course salt and ground pepper to taste
- 1/2 Tbsp. butter
4 handfuls of fresh spinach
** NOTE: If you are following a low FODMAPs diet omit the garlic and replace the garlic taste by using a tuscan or garlic olive oil instead of regular olive oil.
- Mix olive oil and lime in a mixing bowl.
- Crush ginger and mince, then mince garlic and add them with the salt and pepper into the bowl with the lime and oil. Whisk thoroughly.
- Place tuna pieces in bowl, turn them over in 10 minutes (basically you are marinating each side for about 10 minutes)
- In hot skillet, melt the butter and then place tuna pieces in, pouring the rest of the marinade over them, about two to three minute son each side to sear to medium-rare.
- Place a handful of fresh spinach on each plate, then plate a tuna steak on each bed of spinach. Use the leftover marinade and butter in the skillet to drizzle over the tuna and spinach.
Estimated nutrition facts for one serving
Nutrition Highlights: Under 500 calories, excellent source of protein, vitamin A and vitamin C, good source of iron. Also, based on the USDA Dietary Guidelines, this recipe provides ~200-400 mg EPA/DHA.
The original recipe called for rice, but I thought spinach would be a better choice. First off, it’s a vegetable, and second, it’s lower in carbohydrate so you can leave room for a dessert QUESTION: Do you like tuna?? What’s your favorite kind and how do you like to prepare it? I really love the lazy dinners of pouched tuna on top of a salad. I don’t do this often, but it’s nice to have as an option sometimes.