Today was the final day of cleaning the fridge, finally. Again, it worked out quite well.
I had some frozen albacore tuna that I thawed out for out protein. The boy asked for ranch potatoes, again, even though we had them Monday with our dinner. We had some leftover, so I was happy to oblige. The most delicious part of dinner, I think, was the spicy sauteed cabbage and tomatoes, which literally emptied the crisper.
Serves 2 adults, 1 hungry growing toddler
In a shallow pan or dish, marinate
2 (6 oz.) Albacore Tuna Steaks
3 Tbsp Soy Sauce*
2 Tbsp Olive Oil
Juice of 1/2 a lime
3 Tbsp Cilantro, chopped
1 tsp grated ginger (I keep mine in the freezer)
3 cloves Garlic, minced
* Soy is not considered paleo as it contains many gut-damaging toxins. Soy sauce, however, is fermented and the process eliminates many of the toxins from the final product. In the future I will be replacing my regular soy sauce with a higher quality, gluten-free tamari.
Cover and stash in the fridge for an hour or two, flipping the tuna halfway though marinating time.
Turn your burner on medium high. Grease your grill pan with Coconut oil.
When its nice and hot, add your tuna and grill for about 2-3 minutes on each side. It should be slightly pink in the middle. Everyone likes their tuna cooked differently!
Spicy Sauteed Cabbage with Tomatoes:
2.5 cups of bagged green cabbage, shredded (about 1/2 head)
1 c red cabbage, shredded
2 stalks celery, chopped
4 green onions, chopped
1 can diced tomatoes
2 cloves garlic, minced
1 Tbsp Sriracha (asian chili sauce)
S&P, to taste
Saute the celery in 1 Tbsp Coconut oil over medium heat until soft.
Add the remaining ingredients, stir and cover. Reduce heat to medium-low for 30 minutes, until the tomato juice has thickened and the cabbage is wilted down.
It looks like confetti!
Three Diets, One Dinner