FOOD OF THE WEEK – TUNA
A saltwater finfish found in warm seas, tuna belongs to a subgroup of the mackerel family. Tuna are streamlined and fast, and some breeds can swim at speeds up to 46 mph.
- Tuna season runs from late spring to early fall, but tuna is available in frozen steak form year-round.
- Depending on variety, tuna steak color ranges from light pink to a deep, dark red.
- As soon as you leave the fish market, get your tuna into the refrigerator. Store it in the coldest part.
- Eat your tuna within 24 hours of purchase.
MANGO TUNA SALSA
By: Rose Marie Jarry, Master Chef at Kronobar
- 6-8 ounces fresh sushi-grade tuna*
- 1 mango
- 1 green pepper
- 2 vine tomatoes
- 4 scallions
- 4 tablespoons chives, chopped
- 1 tablespoon fresh marjoram
- 4 garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 avocado, diced
- 1 pinch cayenne pepper
- Salt Pepper
- Cut mango, tomato, scallions and pepper into very small cubes.
- Add all the spices, oil and vinegar.
- Cut tuna into small pieces. Then add into mix. Stir.
*We are going raw here, so fresh is crucial. Only cook this recipe when you know a reliable and fresh tuna source.
Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
Original Post at Spartan.com.
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