Tuesday, June 15, 2010
Quick and Yummy Ahi Tuna Marinade
I am taking a little break from birthday party posts, although I do have some fun things to share from some recent birthday parties we have gone to. Soon...
Time for a recipe. A fish recipe. My husband recently brought home some ahi tuna, also known as yellowfin tuna. We eat fish about three times a month in our house. I have not eaten red meat or pork since I was 13, or poultry since I was 19. I have had two healthy pregnancies, without eating any of these and I look to nuts, legumes, eggs, cheese, yogurt, whole grains, and occasionally soy or fish for protein. Fish can be very nutritious and are packed with great nutrients such as omega-3’s, B vitamins, and lean protein. However, many fish are contaminated with toxins, such as mercury which can adversely affect brain development and the nervous system. There is a lot of conflicting information out there about what fish is safe to eat and in what quantities. All tuna generally has mercury in it, much of it in high levels. I have been told by a health care professional that a pregnant or nursing mom should not eat more than 3 6 ounces servings of ahi a month. All this to say, it is good to be knowledgeable about the fish you chose to eat. You can talk with your naturopath or MD about it. A reliable internet source for safe fish can be found on the Environmental Working Group's Website.
So, on to the marinade I made for the ahi my hubby brought home.
Asian Marinade for Ahi Tuna
By Tiffany Teske
This is enough for one 6 - 8 oz steak.
~ 1 Tbsp sesame oil
~ 1 Tbsp soy sauce (substitute 1 teaspoons of wheat-free tamari for gluten-free diets)
~ 1/2 Tbsp of grated fresh ginger
~ 1 small clove garlic, minced
~ 1/2 teaspoon lime juice
Mix all ingredients together. Coat the fish with the marinade, cover, and put in the fridge for an hour or more. Cook the fish by whatever method you prefer.