As I’m not particularly fond of tuna, but realise it is important to take in during the hCG Diet, I found this recipe which I thoroughly enjoy. I’ve adapted it many different ways using various veg, and it is always tasty and delicious, so do play around with it.
4 250gm Tuna Steaks/Filets
2 Tablespoons coconut oil
2 Tablespoons finely minced/chopped onion
2 sticks of celery, finely sliced
1 small tomato, skinned & roughly chopped
1/2 teaspoon thyme
12 Tablespoons dry white wine (Leave this out for phase 2 and adapt by using Unsweetened orange juice – I find this a good alternative for this specific recipe)
Salt and pepper
Heat 1 tablespoon of the oil and gently fry the onions and celery until soft. Stir in tomatoes and thyme and cook for about 5 minutes to soften tomatoes. Place in base of shallow dish. Heat remaining oil and quickly fry the tuna steaks to brown on each side. Place tuna steaks on top of vegetables, season; then pour over white wine. Cover. Bake at 160°C for 40-50 minutes until fish is tender.
This is a fab and firm favourite of mine for the summer and holiday months which are coming up shortly – we hope you will like it too.
2 cups watermelon cubed
1 x 3 cm ginger piece, peeled and thinly sliced
1 red chilli, sliced
1 t coriander chopped
1 T rice wine vinegar
2 limes, segmented, plus 2 T juice
1 t sesame oil
1 x 400 g lightly smoked salmon fillet, cut into thirds
2 T coconut oil
Himalayan salt and freshly ground black pepper, to taste
black sesame seeds, for sprinkling
Combine the watermelon, ginger, chilli, coriander, rice wine vinegar, limes and sesame oil and set aside to infuse.
Rub the salmon with coconut oil, season the skin and place skin side down in a hot, nonstick pan and cook for 2–3 minutes, or until the skin is golden and releases from the pan easily. Turn and cook for a further minute, or for 2 minutes if you like your fish cooked all the way through.
Serve sprinkled with black sesame seeds and the watermelon salsa.