Natural and Healthy Eating: Ahi Tuna and Kale

You are what you eat! This idea has never felt as true as it does today, abortion now that I am on a mission to (almost) completely naturalize my diet. What I mean by ‘naturalize’ is eat primarily foods that are as close to their natural state as possible. In essence, viagra no processed foods, unnatural additives, or other junk. Call it the paleo diet, raw food diet, or what have you, but that is the basic premise of my new food regimen. Check out more Natural and Healthy Eating posts here, and click here for more food photography!

The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. ~St Frances de Sales

Yellowfin tuna, also known as ahi tuna, is a species of large and delicious fish most commonly served raw as sashimi or seared in Asian restaurants. Ahi is one of my absolute favorite proteins; if I could have one meal before I died, it would have to be fresh Hawaiian style ahi tuna poke on a bed of steaming hot white rice. Given my love for ahi, I absolutely could not pass up the opportunity to buy two thick, juicy ahi tuna steaks on sale at the Metropolitan Market. Since they weren’t sashimi-grade, however, I had to think of a tasty way to prepare them.

Image via FoodieMob.com

Roasting my meats in the oven has become a quick and easy alternative in my quest to cook more. Seriously, what is harder than pre-heating an oven, covering a baking sheet with tin foil, and throwing in a marinated piece of meat? While it might be a bit of a time-suck, cleanup is incredibly easy, and the tasty product is usually to die for.  In this case, I prepared my ahi steaks very simply: I drizzled them with olive oil and sprinkled garlic powder and fresh lemon juice on them, with a touch of ground black pepper.

Image via Yumsugar.com

Obviously the protein needed some greens to go with it, so I steamed a whole bunch of kale in olive oil and lemon pepper. It took about 10 minutes for the whole head of kale to wilt, and I used the whole of it as a bed of greens for my tuna steak. I then took a few spoonfuls of sauerkraut (purchased packaged from the Metropolitan Market) and placed in the middle of the kale, and set my giant ahi tuna steak on top of it all. A few golden cherry tomatoes circled the dish to add some color and tang, and the meal was set!

 

Image by Suzi-Pratt.com

 

Suzi Pratt is a Seattle event, food, and travel photographer available for hire. She is also a contributing writer at Digital Photography School and runs a blog teaching others how to start a photography business.
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