When I first embarked on the Whole30 I would read tweets and blog posts from people talking about being on Day 23 and LOVING it!!! Meanwhile, I was on Day 4 and going through some pretty emotional refined carb and wine withdrawals. I was feeling like I would never reach Day 23. Ever. That time would stand still and I would be craving cupcakes forever.
But here I am. Day 23. And I love how I feel but I’m not triple exclamation mark loving everything about the Whole30. In fact, I have become pretty neutral about the whole thing. When I think about cravings or wine, or anything else I think I’d love to have a taste of, it’s as if I’m viewing those emotions from the 3rd person – from the outside looking in. Being this emotionally detached from my food has been kind of a blessing and a curse. I mentioned in my last Whole30 post that my outlook on food has shifted from this thing of desire and cravings to a means of nourishment. Cultural and social context has been all but stripped from my meals – and I was feeling a little bit sad about it.
But this tuna steak I pan seared last Friday was a game changer. It was straight up sexy. We’re talking a mouthgasm delivered straight to my tastebuds sexy. After my first bite (standing over the kitchen counter) I insisted that we sit at the dining room table (versus the breakfast nook or couch) to savor our meal. After the second bite I considered lighting a candle to celebrate my dinner plate getting its groove back – but forget about it – I didn’t want to let that tuna steak out of my sight.
It comes down to the sauce. If I’m learning anything in the kitchen from this Whole30 experiment is that it always comes down to the sauce. So even if you don’t eat fish – I beg of you – pan sear a block of tofu and pour this sauce on top. You can thank me later.
I’m not going to post my food & workout log this week. Mostly because it pretty much looks identical to the past two weeks. Plus this tuna steak. And some zucchini pad thai – also a game changer – that I’ll be posting next week.
So here’s the pan seared tuna recipe. I found it here – the top hit when I Googled “pan seared tuna steak”.
Cilantro and Lime Tuna Steak
2 big handfuls fresh cilantro leaves, finely chopped
1 jalapeno, sliced
2 teaspoons grated fresh ginger
2 garlic cloves, grated
2-3 limes, juiced
2 tablespoons coconut aminos (or soy sauce)
Sea salt and freshly ground black pepper
1/4 cup coconut oil
1 (8-12 ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, coconut aminos, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of coconut oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Go here for the recipe for the cauliflowered rice pilaf I served with it (or buy Well Fed).