Print this Recipe

Variety is the key to receiving as much nutrition from your foods as possible. Now, although I use Tuna in this recipe just keep in mind that it is high in mercury, so this is the type of recipe that you use every once in a while. Tuna does provide some good things as well, the key is not to over do it!

Here’s what you’ll need:

4 oz. Wild Yellow Fin Tuna Steak (6 oz for men) – about ¾ thick, sushi grade

¾ tsp. Freshly Ground Black Pepper

2 ½ Tbsp. Extra Virgin Olive Oil

1 Tbsp. Fresh Lemon Juice

2 Cups of Arugula Leaves

1 Cup Fennel Bulb, thinly sliced

1 Tbsp. Hemp Seeds

2 Tbsp. Chopped Sundried Tomatoes

Celtic Sea Salt to taste

Make it

Sprinkle tuna steaks with black pepper and celtic sea salt to taste. Heat 1 Tbsp. of the Olive Oil in a large skillet over medium heat. Add Tuna Steak; cook 2 minutes on each side or until desired degree of doneness. In a large bowl combine: olive oil and lemon juice and whisk. Add arugula and fennel, and toss well with the dressing mixture. Place salad on the plate and set tuna right on top, sprinkle with hemp seeds and top with sundried tomatoes and serve.

In Peace, Love, and Health,

Adita