TUNA WITH A HEALTHIER AIOLI

Fish is something I eat every single day – I’m a huge fan! It’s not only my favorite food, but adding fish to your diet, is also an amazing way to stay fit, slim and healthy. Fish boosts your body’s energy production, and is fantastic for your hair and skin (Fish is definitely my favorite beauty tip).

I eat tuna once or twice a week – usually grilled with teriyaki sauce, citrus salsa or aioli. Tuna is loaded with vitamins and nutrients, low in saturated fat and is an excellent source of protein. With talks of the dangers of high mercury content, many have turned away from tuna fish, but these reports are made in relation to people who eat fish every day. When eaten in moderation, you can reap the healthy benefits of this tasty fish, while avoiding the negative effects of high levels of mercury in your food.

Aioli has a fancy name, but is nothing more than garlicky mayonnaise. And like all mayo, this dressing is packed with fat and calories, thanks to the traditional base of oil and egg yolks. If you’re making aioli at home, however, it’s simple to lighten it up: Just use light or fat-free mayonnaise instead of the regular variety, and don’t add any oil.

xoxo Charlotte

Today’s Dinner Tip: Grilled Tuna Skewers with Aioli & Fresh vegetables.   (makes approx. 15-20 pops)
  • 2 tablespoon rice wine vinegar
  • 1 teaspoon finely grated ginger
  • 1 tablespoon grapeseed oil
  • 1 tablespoon sesame oil
  • 2 tablespoon low sodium tamari
  • 1 teaspoon honey
  • 1 teaspoon sriracha sauce
  • 1 pound ahi tuna steak, cut into rectangular logs
  • *Toasted sesame seeds and scallions for garnish.
  • Sriracha Lime Aoli 
  • ½ cup aioli
  • 1 teaspoon Sriracha (you can adjust heat by adding more or less)
  • ½ lime juice (about 1 tablespoon)
  • 2 scallions thinly sliced (whites only)
  • 1/8 teaspoon kosher salt
  1. Combine first 7 ingredients in a bowl or Ziploc bag. Reserve 2 tablespoons of marinade to the side. Add tuna to Ziploc and marinate for at least 30 minutes.
  2. Heat 2 tablespoons of grape seed oil in a medium sauté pan over high heat. Remove tuna from marinade and place into pan.
  3. Sear for 10-20 seconds on each side.Remove tuna from pan and slice into bite size pieces (approx 1/4″-1/2″ thick). Drizzle marinade over tuna pieces and skewer them onto bamboo skewers.Serve with dipping sauce.
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