Recipes: Day 12

2 HSO supplements and water

Breakfast:

Honestly, we were not even that hungry and skipped it altogether. But, we did have our necessary cups of coffee in the morning!

Lunch:

Leftover Lentil Soup
1 c. blueberry Kefir with frozen mixed berries

Beverage: coffee in the afternoon

Dinner:

Grilled Tuna Steaks and Sauteed Spinach

2 large White Tuna Steaks (frozen wild-caught in bag at Trader Joes for less than $5!)
1 Tb. butter
1/4 c. cooking Sherry
1/4 c. extra virgin olive oil
salt and pepper to taste
10 oz. frozen box of organic spinach
1/4 c. water
1/2 medium onion, diced fine
1/2 Tb. butter
salt and pepper to taste

-After thawing the Tuna Steaks, I saw a recipe on the back of the package. It looked so good, but it was for a marinade for 3 hours. I figured I could still try to cook it, so I did add everything to the skillet. It was definitely good and Josh was even willing to take leftovers to work despite the No-Fish-For-Dinner Policy.
-Add the steaks, butter, white wine (I had preservative free cooking sherry which I used) and olive oil to pan. Simmer for 5-10 minutes. Season steaks with salt and pepper.
-Meanwhile, place frozen box of spinach and diced onion in medium saucepan with 1/4 c. water.
-Saute with covered lid until spinach is tender. Add butter to taste on finished product. Season with salt and pepper.

Beverage: Water

I have never had a Tuna Steak before, so  was not sure what to do with them. It turns out they are super easy and amazingly delicious! The steaks will be white when cooked through and will flake easily when prodded with a fork. They did not take long to cook either when they were defrosted. I also read on another blog that they make great tunafish sandwiches if you are trying to avoid canned foods like we are.