Grilled Tuna with Bok Choy Slaw

Serves: 4

Ingredients

Grilled Tuna Ingredients:

• 4 small garlic cloves, pressed through garlic press

• 1 teaspoon freshly-grated ginger

• ¼ cup ponzu

• 1 tablespoon sesame oil

• 4 tuna steaks (6 to 7 ounces each, can be ahi, albacore, or your desired kind)

Bok Choy Slaw Ingredients:

• 2 cups very finely sliced shredded baby boy choy (about 1 ½ small heads)

• 4 large radishes, sliced into rounds and then sliced into very thin matchsticks

• ¼ cup shredded carrot

• ½ teaspoon (slightly heaping) freshly-grated ginger

• 1 teaspoon chili garlic sauce

• 2 tablespoons rice vinegar

• 1 ½ teaspoons ponzu sauce

• Instructions

  Begin by gathering and prepping all of your grilled tuna ingredients according to the ingredient list above to have ready and organized for use.

• Prepare the marinade by whisking to the garlic, grated ginger, ponzu and sesame oil, and set aside for a moment. Place the tuna steaks into a large glass dish or large shallow bowl, and pour the marinade over top making sure the tuna is covered. Marinate for at least 30 minutes, up to an hour.

• While your tuna marinates, gather and prep all of you bok choy slaw ingredients according to the ingredient list above to have ready and organized for use.

• To prepare the bok choy slaw, add the thinly sliced or shredded bok choy, the radish matchsticks and the shredded carrots to a small bowl. In another small bowl, whisk together the grated ginger, chili garlic sauce, rice vinegar and ponzu. Keep these slaw ingredients cold in the fridge until ready to serve the tuna.

• To grill the tuna steaks, remove them from the marinade and place onto a plate to hold. Next, place a grill pan over high heat, and brush with a small amount of avocado or peanut oil. Once smoking hot, add the tuna steaks in and grill for 2 ½ minutes per side for medium (little to no pink, yet still very tender and juicy), or 1 ½ to 2 minutes on one side and 1 minute on the second side for rare (pink in the center).

• Remove from grill pan and place onto a platter or large plate. Toss the bok choy slaw with the dressing, and place small mounds of the slaw over top of each piece of tuna. Serve immediately, as is, or with a side of hot rice.

Recipe :The Cozy Apron

Teriyaki Salmon Bowl

Easy to make and so good for your brain and body! I have added a healthier version of teriyaki sauce, as many are loaded with sugar. You can always opt out and grill your salmon plain.

Teriyaki Salmon Bowl Ingredients:
4 salmon fillets (4-6oz)
2 cups jasmine rice (For lower carb option use cauliflower rice, a bed of lettuce greens, or steamed leafy greens like spinach, kale, or Bok Choy)
1 1/2 cups edamame, shelled
1 English cucumber, sliced
6 green onions, chopped
2 mangos, peeled and cubed (Optional)
2 avocados, peeled, seeded, and cubed
1/2 cup chopped fresh cilantro

Healthy Teriyaki Sauce Ingredients:
1/4 cup soy sauce (Use tamari for a gluten-free option.)
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 clove garlic, minced
1 teaspoon grated ginger
1 teaspoon cornstarch (Optional for thickening.)

Instructions:
1. In a small saucepan, combine soy sauce, honey or maple syrup, rice vinegar, minced garlic, and grated ginger.

2. Place the saucepan over medium heat and bring the mixture to a simmer.

3. If you prefer a thicker sauce, dissolve cornstarch in 1 tablespoon of water and add it to the sauce, stirring continuously until the sauce thickens slightly.

4. Once the sauce reaches your desired consistency, remove it from heat and let it cool down.

5. Marinate Salmon: Pour ¼ cup of the teriyaki sauce over the raw salmon and set aside to marinate for at least 30 minutes or up to overnight.

6. Cook rice, cauliflower rice, or assemble greens

7. Cook Salmon: Depending on how you will prepare your salmon, see instructions below:

• Air Fryer: Preheat to 400ºF. Spray basket with non-stick spray and place salmon filets inside. Air fry for about 5-7 minutes, or until cooked through.

• Baking: Preheat oven to 400ºF. Remove salmon from the marinade. Bake for 7-9 minutes or just until cooked through.

• Grilled: Remove the salmon from the marinade and place skin side down on grill over medium heat. Close lid and cook for about 6 minutes. Flip the salmon carefully flesh side down onto a well-oiled grill and cook for another 3-4 more minutes.

8. Assemble your Teriyaki Bowls: Divide rice or your option of choice and top with a piece of teriyaki salmon. Add sliced avocado, edamame, mango, and cucumber.

9. Drizzle Healthy Teriyaki Sauce over the top and garnish with chopped green onion and cilantro.

Shiitake and greens

Shiitake mushrooms are a powerful source of nutrients and even contain many of the same amino acids as meat. Try adding them for an extra burst of vitamin B5 and copper. The Greens and the mushrooms are a win win combo!

Ingredients

• ½ pound shiitake mushrooms

• 1 tablespoon olive oil

• 1-2 cloves crushed garlic

• 1 bunch kale, chopped or collards, spinach or a mix

• pinch of salt

Instructions

1. Warm oil in a pan over medium heat with minced garlic until aromas of garlic are released about 2-3 minutes.

2. Add chopped shiitake mushrooms, stir-fry for 5 minutes.

3. Add chopped kale ( or greens) stir-fry for a couple of minutes.

4. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.

5. Add a drizzle of sesame oil and a sprinkle of toasted sesame seeds for an Asian flare