Tuna with Avocado-Parsley-Lemon Salsa
If you’re looking for a meaty protein, but want to steer clear of steak, try tuna steaks! While I always push salmon, tuna is also rich in Omega-3 fatty acids that are thought to improve brain function and mood. Omega-3s in tuna also make it a natural anti-inflammatory. Living with post concussion syndrome (PCS), these are elements all of our brains can use more of!
Whether your hosting a dinner party or just looking to switch up the weekly menu, try this fancy, yet incredibly easy recipe featuring tuna steaks with a bold avocado-parsley, lemon sauce! Both your guests, and your brain will be impressed. Bon Appetit!
Servings: 4
Calories:
Ingredients
- 2 tbsp lemon juice
- 1 tbsp capers
- 1 clove garlic optional
- 1/2 cup flat leaf parsley leaves
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1 avocado diced
- 1 lb tuna steak 3/4 inches thick
- 1 tsp coarsely ground black pepper
Instructions
- Make the salsa: Blend 1 Tbs of water with the lemon juice, capers, garlic, parsley, oil, and salt in a small food processor or blender until a sauce forms. In a bowl, toss the sauce with the avocado.
- Season the tuna with the pepper and grill on a clean, oiled grate over medium-high heat until marked, about 2 minutes. Lift and pivot the tuna 90 degrees and grill for another 2 minutes on the same side. Turn the fish over and cook to desired temperature, another 3-5 minutes for medium. Serve with the salsa.
Looking for more brain friendly recipes? Check out our brain health recipes, or schedule a consultation with Dr. Diane® for personal help customizing your diet for your symptoms!
