Tuna Filet Saute’ with Mixed Vegetables

This tuna recipe with veggies came straight out of the Food-Mood Recipe Guide bonus included in my 4 week email course RENEW: A Good Start Guide to Restore Your Body and Mind. The recipe guide is all about eating well to boost your mood. It’s not a weight loss guide. The online program will help you discover simple and easy-to-implement solutions to dramatically REDUCE STRESS, IMPROVE YOUR MOOD, and BALANCE YOUR BODY AND SPIRIT in just minutes per day. You also have direct access to me with 4 weeks of unlimited email exchanges.

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For now, please enjoy my favorite tuna recipe. Let me know what you think. Send me an email or leave a comment below.

Tuna Recipe Ingredients for 4 servings:

4 4-6 ounce wild caught tuna fillets, skin off

2 Tbsp extra virgin olive, or avocado or coconut oil

1 medium broccoli head, trimmed close to the florets and stems sliced thin

2 carrots, sliced into little discs….or hearts if you’re so inclined 🙂

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper

soy sauce, tamari or coconut aminos to taste

Recipe Instructions:

Warm the oil in a large pan over medium heat until a drop of water sizzles. Place the fillets in the pan and surround them with the broccoli florets and sliced stems and carrots. Sprinkle the fillets mostly, but the veggies, too, with garlic powder, onion powder, and pepper. Shake a little soy sauce on top of the fillets. Cook about 4 minutes or until the fillets look cooked half way up the sides. Flip the fillets and push around the veggies; then allow to cook about 4 minutes longer or until the fillets look cooked on the sides and feel slightly firm but not tough. Remove the fillets and veggies, unless you think the veggies need to soften more. In that case, allow them to cook a few more minutes, but keep the fillets warm by covering them or putting your dish into a slightly warm oven.

Stretching Your Meal

If you want to stretch this meal, serve with a side of rice, pasta, or quinoa.

The cover photo was taken when I made this dish for my family for Valentine’s Day. I used a paring knife and stainless drinking straw to trim a few carrot coins into hearts, X’s and O’s. Simple sliced carrot coins work perfectly as well. 🙂

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