Grilled Tuna Steaks & Vegetables


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Metabolic Medical Center Recipes

As long as you’ve got the grill hot for the tuna, you might as well grill the vegetables too. If you don’t feel like using the grill, you may roast or broil this recipe instead.

Serves 4 Cook Time 20 minutes

Ingredients:
4 (6-8 oz) tuna steaks, 1 inch thick
8 Tbsp extra-virgin olive oil
3 Tbsp red wine vinegar
2 garlic cloves
1 large red bell pepper, cut into wedges
1 large red onion, cut into wedges
3 Tbsp capers, rinsed and drained
3 Tbsp fresh basil salt and pepper

Directions:

  1. Whisk oil, vinegar, garlic, and 1/4 teaspoon of pepper into a large bowl. Transfer 4 Tablespoons of dressing to reserved bowl and put it aside.
  2. Toss the pepper and the onion into the unreserved bowl of dressing, coating well. Grill, broil or roast these vegetables over high heat for 3-5 minutes per side until desired doneness. Remove from the grill and set aside. Brush the tuna steaks with the leftover dressing from the bowl that held the vegetables.
  3. Grill the steaks over high heat until they are brown on both sides but still red in the center (2-4 minutes per side).
  4. To serve, brush each tuna steak with the reserved dressing and toss the now cooled vegetables into the bowl of reserved dressing, divide among 4 plates and enjoy.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

Grilled Romaine Salad


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Metabolic Medical Center Recipes

Need something different from a salad? Grill it. The high heat intensifies the sweet flavor of romaine lettuce leaves. Radicchio and Endive leaves will also work well in this recipe. This salad is very easy to double and is a big crowd pleaser!

Serves 4  Cook Time 5 minutes

Ingredients:
2 heads Romaine, cut in half lengthwise
1 small red onion, cut in thin rings
2 Tbsp olive oil
4 Tbsp Parmesan cheese
splash balsamic vinegar
Salt & Pepper to taste

Directions:

  1. Preheat grill to high heat.
  2. Brush lettuce and onions with oil, salt and pepper.
  3. Place lettuce on the grill and quickly sear both sides making those distinctive grill marks. Remove and set aside.
  4. Place the onions on the grill and cook for approximately 2-3 minutes per side. Just until desired doneness.
  5. To assemble salads, place 1 romaine heart on a plate, 2 or 3 onion slices, 1 tbsp cheese and splash of vinegar.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes