Almond-crusted Tuna is a healthy source of lean protein for after a work out.
Wish I could tell you a story about how my Almond-crusted Tuna was inspired by a place in a really cool destination that I discover on an exotic trip somewhere but I can’t. Almond-crusted Tuna was a creation from ingredients that happened to be left over from a dinner party at my place. I wanted to make a quick lunch the next day after a work out. It had to be high in protein and low in carbs.
Almonds and tuna are a great source or protein. Shiitake mushrooms have tons of health benefits including cholesterol-lowering, and antiviral properties. Peanut oil is used to lower cholesterol and prevent heart disease. It is also used to decrease appetite as an aid to weight loss.
Be creative with the dipping sauce or just use soy sauce.
INGREDIENTS
Mushrooms
| 8 oz | shiitake mushroom, sliced |
| 1/2 | shallot, minced |
| 1T | peanut oil |
Tuna
| 1/2 c | almonds, crushed |
| 2 | ahi tuna stakes, 1-inch x 1-inch x 4-inch pieces |
| 1 | egg, whisked |
| 2 T | peanut oil |
DIRECTIONS:
Mushrooms – Sauté mushrooms and shallot in peanut oil for 3 minutes.
Tuna – Spread almonds out on a plate. Dip tuna in egg. Roll tuna in almonds. Place in refrigerator for 10 minutes. Sear tuna in peanut oil for one minute per side. Slice tuna into four 1-inch pieces. Place mushrooms on top of tuna. Serve with your favorite dipping sauce.
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