Healthy

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Gwyneth Paltro’s Fab Grilled Tuna Rolls

Now I have to say that I would make a few substitutions here to make it even more part of a  healthy diet and I have noted them with an asterisk and the alternative in brackets … sorry Gwyneth 😉 x

INGREDIENTS
2 tablespoons sweet white miso paste
1 tablespoon vegetable, sunflower, or rice bran oil * (Cold pressed extra virgin olive oil)
1 tablespoon light agave nectar
1 teaspoon water
1 tablespoon rice wine vinegar
Pinch of fine salt
Two ½-inch-thick tuna steaks or 1 large tuna steak, cut in half horizontally
2 tablespoons sesame seeds
4 hot dog buns * ( choice of the following healthy bread )
1 head butter lettuce, leaves separated * (rocket, watercress and spinache salad)
¼ cup Shallot & Cilantro Vinaigrette, for serving
for serving 2 tablespoons fresh cilantro leaves, for serving

DIRECTIONS
Preheat the grill or grill pan over high heat. Whisk together the miso, oil, agave, water, and rice wine vinegar. Season to taste with salt. Rub the tuna steaks all over with the mixture and place on the grill. Evenly sprinkle 1 tablespoon of the sesame seeds on the fish. Grill on the first side for 3 minutes, flip, and sprinkle the cooked sides with the remaining sesame seeds. Grill for an additional 3 minutes and then remove to a plate. I like the tuna to be just cooked through, but feel free to grill for less time if you prefer it medium or even rare.

To serve, grill or toast the buns. Lay a few lettuce leaves on the bottom half of each bun. Cut the tuna into ½-inch slices across the grain and evenly distribute on the lettuce. Drizzle each sandwich with a tablespoon of the vinaigrette, being sure to get plenty of sliced shallots in each spoonful, and sprinkle with the cilantro leaves. Close each sandwich with the top halves of the buns and serve with lots of napkins.

gwyneth paltrow tuna rolls

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Charcoal Grilled Swordfish Steak

CHARCOAL GRILLED SWORDFISH STEAK
The sauce is a mix of avocado, onion, peppers, vinegar, olive oil, cilantro, and sambal oelek, a ready-made chile sauce that adds a little tang as well as heat. It comes together in minutes, while the fish is cooking on the grill.

INGREDIENTS
1 eight ounce, ¾-inch-thick swordfish steak, skin and bloodline removed
kosher salt, to taste
black pepper, to taste
6 Tbsp olive oil
1 avocado, peeled, pitted, and diced
1 Tbsp very finely diced red onion
1 tsp very finely diced serrano pepper
4 Tbsp rice wine vinegar
1 Tbsp lime juice
1 Tbsp sambal oelek
2 Tbsp chopped cilantro
4 oz fresh shelled crabmeat

DIRECTIONS
Build a charcoal fire under a grill and let the flames die out.
Season the swordfish with salt and pepper, to taste, and brush lightly on both sides with 2 tablespoons of the olive oil. Grill the swordfish for 4 minutes on each side for medium to medium-rare.
In a bowl, combine the avocado, onion, peppers, vinegar, lime juice, sambal, cilantro, and remaining olive oil. Season with salt, to taste. Place the swordfish in the center of a plate. Top with the avocado mixture and place the fresh crab on top of the avocado mixture. Serve immediately.

This healthy and nutricious meal recipe and image is courtesy of Kitchen Daily. This recipe includes many of our Must Have Super Foods.

 

 

charcoal frilled swordfish steak