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Tuna Salad Made From Fresh Tuna Steak

Tuna fish salad is quite popular on sandwiches. But try fresh tuna for a change- it is much more rich in nutritional value than canned tuna. Fresh tuna contains all of the 9 essential fatty acids, which canned tuna does not have. however both canned and fresh tuna are rich in protein. Omega fatty acids found in tuna fish are essential for vital organ function and improve immune system. Tuna is also a good choice when making a low cholesterol meal.

Ingredients:

1 tuna steak
1/4 cup mayo
1/4 cup onion, chopped finely
salt and pepper
oil

Fry your tuna steak on medium high heat in oil. I am using 3 small steaks (the end of the fish), but the amount is equivalent to 1 regular size piece. Make sure the tuna steak is cooked inside as well, and not seared.

Shred the tuna in your food processor. I also use the food processor to chop up the onions. Mix all together in a bowl: shredded tuna, chopped onions, mayo, salt and pepper. You might want to add more or less mayo, depending how you like it.

Goes well on sandwiches or crackers. In my opinion, tuna salad made from fresh tuna fish is much tastier.



An interesting read:

Baked Steaks with Potatoes

Here is another easy dish to make. The preparation time is only about 5-10 minutes.

Ingredients:

4 thin cut marbled steaks
5 potatoes
seasoning mix (Vegeta or any other seasoning salt)
mustard
oil


Preheat the oven to 400F.

Generously apply seasoning to both sides of the meat. Then rub a little bit of mustard also on both sides. Please the steaks in a baking dish next to each other.


Wash and slice potatoes. Season them with same seasoning salt. Sprinkle oil over the whole thing. The amount of the oil will depend on your dish. The dish that I have doesn't stick at all, however I still use about 1/4 cup of oil.



Bake for about 1 hour. Check occasionally, and flip the steaks about half way through baking. Make sure you also stir the potatoes in oil so that they don't dry out.


Serve hot. Its nice to serve some greens on the side of this dish, but I didnt have any at the time I was cookign it. Steamed asparagus would go well.


Variations: 15 minutes before this is done baking, slice up some onions and/or tomatoes and place on top. 15 minutes of cooking will give it a nice flavor, and will not disintegrate it.


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