Tag Archives: tuna

Hormone Balancing Sesame Tuna Salad

During a stressful time where i am a moody little wotsit; tired, teary and lethargic I wanted to use ingredients which would help to bring me balance – cheer me up, keep my skin and hair healthy, calm me down and taste delicious. Balanced hormones keep weight down, keep us happy, ensure our skin and hair are clear, healthy and strong. Hormone inbalance can disrupt sleep, deplete energy and reduce the strength of our immune system so you can see its important to look after our hormones all the time!

This tuna salad did just that. Just cooking and putting it together cheered me up – its a very colourful salad. According to some research, Omega-3 rich foods such as tuna can have a positive effect on mental health reducing depression. Cooking the sesame tuna in coconut oil rather than another oil also helps to balance hormones – good for the skin, easy to digest, quick source of energy and protects against bad bacteria. The avocado is also great – its high potassium, vitamins B and E and folic acid are also essential im maintaining hormonal balance. Dark green veggies are powerful sources of antioxidents – here i use kale and broccoli. I could use up a whole blog post on how fabulous kale is so i’ll go into detail another time – suffice to say its amazing! The brightly coloured veggies including radish, mango and carrot are great sources of vitamin C too.  

Serves 2


2 Tuna Steaks
1 Garlic Clove – finely sliced
2 Red Chillis – finely sliced
2cm Ginger – peeled and sliced into matchsticks
1tbsp Sesame Oil
2tbsp Coconut Oil
Handful Fresh Coriander – chopped
20g Cashew Nuts
3tbsp Sesame Seeds (I used black and white)
2 Spring Onions – sliced

200g Kale – I massaged this is a little cold water to soften the leaves slightly
1 Mango – chopped into chunks
8 Radishes – sliced
½ head broccoli – chopped into florets and cooked to al dente to retain crunch
1 avocado – diced
Handful of Coriander – chopped
1 nest of Whole-wheat Rice Noodles – to cook, place in boiling water for 3 minutes

1 Chilli – diced
2tbsp Soy Sauce
1tbsp Lime juice
1tbsp Maple Syrup
3tbsp Sesame Oil
1tsp AllSpice

This is the straight forward part! Marinate the tuna in the chilli, ginger, garlic and sesame oil – place in the fridge for at least an hour. Make the dressing my mixing all ingredients together and seasoning to taste. Bring al the salad ingredients together making sure everything is mixed together and pour the dressing on the top. Leave in the fridge to infuse – not for too long though as you don’t want everything to go soggy – I would say 20 minutes whilst you prep and cook the tuna is fine. Meanwhile, toast the cashews in a dry pan for a few minutes, let them brown slightly and start to smell toasty! Leave to one side. Once the tuna is marinated remove from the marinade (I poured the marinade into the salad for extra taste and so as not to waste as those lovely flavours). Mix the sesame seeds together in a bowl and place the tuna steaks into the seeds to cover on all sides. Heat the coconut oil in a frying pan and fry the sesame coated tuna for 3 minutes on each side. This should ensure the steaks are cooked medium and the sesame seeds are nice and toasted.

To bring together, place the dressed salad on the base of the bowl and top with the tuna steak. Scatter the cashews, remaining coriander and spring onions on top. I defy anyone not to enjoy this salad – its fabulously nutritious, tasty, light and pretty!

Tuna Nicoise

After a very busy week and a busy (and food-filled) Easter weekend ahead I wanted a quick and healthy dinner which would revive me after my gym workout and was full of lovely fresh ingredients. Tuna Nicoise it was!

 I’m not going to bore you with the recipe – it was a salad with leaves, boiled potatoes, cucumber, carrots, green beans, anchovies and an egg with a lovely grilled tuna steak on top.

Tuna is an excellent source of protein and is known for its high level of omega-3 fatty acid which is good for anti-inflammatory health and heart health.

I will mention the dressing I made though which was very tasty and nutritious and would work nicely with any salad:

2 tbsp Cider Vinegar

¾ tsp Cayenne Pepper

½ tsp English Mustard

1tsp Olive Oil

Juice of ½ a Lemon

Cayenne Pepper is known for it anti-irritant and anti-fungal properties – good for fighting infection and colds, it is also a well known digestive aid (often advised in these detox diets people do) as it stimulates the body’s ability to metabolize food and toxins.

Cider Vinegar is again good for detox and weight loss and has been known to help reduce blood sugar levels and some studies have shown it is good for heart health and fighting infection. 

I always try and make my own salad dressings so that I can use natural flavours and spices for taste rather than adding salt and sugar – what’s the point of eating a healthy salad if you are going to smother it with mayonnaise or another sugary sauce!

Enjoy Guys!


Bikini Diet has started – Tuna and Anchovy Greens for Dinner

My Summer holiday is in 23 days!!!
Now begins my healthy-kick, daily yoga sessions and thrice-weekly runs.
To kick off today’s dinner was from this month’s Good Food magazine. Seared tuna steak for a low-fat protein with purple sprouting broccoli and green beans dressed with an anchovy and caper dressing for taste.
I am also pleased to say the dish was gluten free (which seems to be trending at the moment!) and went down a treat with Elix, who announced afterwards she wanted to eat it again!
The dish was very quick and easy to cook and I will definitely be using the salad and dressing idea to accompany chicken, steak, salmon and fishcakes.

Serves 2

2 tbsp chopped chives
12 basil leaves
2 tbsp chopped mint
zest and juice of 1 lemon
2tbsp olive oil
1 tbsp dijon mustard
1 tbsp small capers
6 anchovies chopped
300g runner beans (i mixed this up half beans and half broccoli – i think broad beans, mange tout, sugar snaps would also work very well)
2 tuna steaks
small handful flat leaf parsley
2 tbsp toasted flaked almonds

Put the herbs, lemon zest and juice, olive oil and mustard into a food processor and blitz to a puree. Brush 2 tbsp of the dressing onto the tuna steaks and add the capers and anchovies to the remaining. Mix together to make the vegetable dressing.
Cook the beans (or whatever greens you decide to have) in boiling water for 5 minutes, these should still have a bit of crunch to them to provide a contrasting texture for the tuna and hold up against the punchy dressing.
Ensure the tuna is fully coated with the dressing and place on a hot griddle pan for 2-3 minutes each side or until cooked to your desire (Elix likes her tuna well done).
To plate up – pour the dressing over the greens ensuring each and every vegetable has a tasty dash of the fresh sauce. Top with the chargrilled tuna, scattering almonds on top.

tuna and veg