Albacore Tuna with Avocado Salsa and Roasted Baby Artichokes

Tuna is always a tricky one. There are many varieties and many nuances –and many of them are not sustainable. However, if you’re willing to whip out your Sustainable Seafood Guide from the Monterrey Aquarium and ask a few questions you’ll be able to get a sustainable variety just as I did here! That way you can continue to enjoy this delicious fish while ensuring we’ll be able to continue to enjoy it for years to come.

In this situation I served my tuna with avocado salsa – basically guacamole that hasn’t been mashed up. I paired it with some roasted baby potatoes, one of my favorites, and some roasted baby artichokes. Unlike big artichokes the babies don’t have any choke, making them easier to serve. However, you’ll need to pull off a number of the tough outer leaves and cut the sides off the stem before cooking in order to make them safe to eat in their entirety at the end.

Difficulty: medium-hard
Time: 1 hr



Albacore Tuna with Avocado Salsa
Time: 30 minutes

Ingredients:
2 tbsp reduced sodium soy sauce
2 tsp brown sugar
12 oz albacore tuna
2 c cherry tomatoes, halved
½ c onion, chopped
1 avocado, diced
1 clove garlic, minced
¼ c fresh cilantro, chopped
½ tsp black pepper
1 lime

Whisk together the soy sauce and brown sugar. Place in a plastic bag and add the tuna. Let it marinate for 15 minutes.

As it’s marinating, get started on chopping all of the ingredients for the salsa. You’ll want to prep and combine the tomatoes, onion, avocado, garlic, cilantro, and black pepper in a bowl. Cut the lime in half and juice it. Add the lime juice to the salsa. Toss well to combine.

Get your grill heating. Carefully remove the tuna from the marinade, reserving it. Grill the tuna for 3-4 minutes on each side or until cooked to your desired degree. When you are done grilling the tuna put on plates and drizzle the reserved marinade over the top. Top with the avocado salsa and enjoy.

Servings: 2
Serving size: 6 oz fish plus half of salsa
Nutrition: calories 447; carbs 22g; fat 22g; protein 41g; sodium 669mg; iron 4mg

Roasted Baby Artichokes
Time: 40 min

Ingredients:
12 baby artichokes
3 lemons
4 tsp olive oil
½ tsp black pepper
¼ c fat free mayo
2 garlic cloves, minced

Get your oven pre-heating to 425 degrees.

Pour 5 cups of water into a large bowl. Juice the lemons and add 4 tbsp to the water – reserve the rest of the juice for later in this recipe. Working with one baby artichoke at a time, prep them as follows. Cut off the top ½” of the artichoke. Peel off all of the tough outer leaves – this will vary but will probably be a full layer around or more. Use a knife to remove the outer, tough layer of the stem. Finally, cut the artichoke in half lengthwise and place in the bowl of lemon water. Repeat with the rest of the artichokes.

Drain the artichokes and gently pat them dry with a paper towel. Put them back in the empty bowl and drizzle with 2 tsp olive oil and sprinkle on the black pepper. Toss until well coated and then place on a cookie sheet. Bake for 15 minutes, stirring once halfway through.

As the artichokes cook you can turn your attention to the lemon aioli. Combine the remaining 2 tsp olive oil with ¼ c fat free mayo, and 2 minced garlic cloves. Add the remaining 1 tbsp of lemon juice. Grate 1 tsp of lemon rind and add that as well. Mix well to combine.

Serve the artichokes hot with the lemon aioli. Enjoy!

Servings: 4
Serving size: 6 halved artichokes
Nutrition: calories 136; carbs 24g; fat 5g; protein 6g; sodium 331mg; iron 15mg