Summer calls for fish and greens, with a flare of course! Now we all know brussels sprouts are good for us, but don’t always want to eat them. Well this recipe is the perfect way to add them into your rotation!! They are cooked with a bit of Asian flavor and have never let anyone at my dinner table down.

Sesame Tuna and Sprouts

Ingredients:

2 Ahi Tuna Steaks

1 lb Brussels sprouts

3-4 garlic cloves

2 T sesame oil

sesame seeds

Marinade:

garlic powder to taste

1 T. lemon juice

1/3 cup coconut aminos (or tamari soy sauce)

1/4 cup coconut sugar

1/3 cup water

1/4 cup grape seed oil

Marinade 2 Ahi tuna steaks in 1/2-2/3 of marinade for up to 24 hours.

To prepare Ahi Tuna Steaks:

Remove from marinade, discard rest. Preheat a cast iron grill pan over medium heat. Sprinkle each side of the tuna steaks with sesame seeds. Transfer steaks to the grill pan and cook 4-8 minutes per side (depending on your taste preferences) If you like grill marks, do not move between steak turns.

To prepare Brussels Sprouts:
Slice off the bottoms of 1 lb. brussels sprout. Cut each sprout into even halves lengthwise, from the bottom stem to the top. Mince 3-4 cloves of garlic. Preheat a large skillet over medium heat. Add 2 T sesame oil. Add the garlic and stir, for about 1 minute. Add the brussels sprouts stirring again, then pour 1/3 of the marinade over the brussels sprouts. Cover and bring to a gentle boil. Simmer 4-6 minutes or until the sprouts are just tender. Serve immediately with steaks on the side!

Option: if you’d like you may use remaining marinade as a dip!

Enjoy!

Recipe adapted from Pumpkin Primrose

Melissa Schollaert is a Holistic Health & Nutrition Counselor and founder of Real Nutritious Living. Helping others achieve their health goals to attain their healthiest, happiest life is her greatest ambition.