Grilled Tuna Salad

This slow-carb meal is high in fiber, protein, omega-3 fats, tastes great and takes only minutes to prepare.  If you’re not a fan of canned tuna, don’t turn this down right away.   My wife will never eat tuna from a can but loves it this way.


  • Tuna Steaks
  • Sesame Seed Oil
  • Kosher Salt
  • Fresh Ground Pepper
  • Lime, 1 tsp
  • Olive Oil, 4 tbs
  • Balsamic Vinegar 2 tbs
  • Mixed Greens salad
  • Avocado


  • Heat skillet or grill to medium-high heat
  • Lightly coat tuna steaks with sesame seed oil (Make sure the steaks are dry before coating with oil or they won’t brown as well, and that’s where a lot of the flavor is.)
  • Liberally sprinkle on kosher salt and fresh ground pepper
  • In a separate bowl, whisk the lime juice, olive oil and balsamic vinegar
  • Add the tuna to the skillet or grill (if using a skillet, give the steak a quarter turn 15 seconds into cooking to make sure it doesn’t stick)
  • Flip after a few minutes or when you can see the bottom 1/3 of the steak is nolonger pink
  • Cook an additional few minutes for med-rare
  • Slice and add to the salad with the lime vinaigrette dressing and half of the sliced avocado
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Don’t Forget the Green Tea

It has been known for some time, that the polyphenols found so abundantly in green tea have amazing benefits including aiding the prevention of dementia and Alzheimer’s disease but up until recently there have been some debates on how effected it is once digested .  A study conducted by researches from Newcastle University has concluded that the polyphenols contained in green tea are not rendered ineffective through the digestive process.

Dr. Ed Okello of Newcastle University, the executive director of the university’s Medicinal Plant Research Group team explains:

“What was really exciting about this study was that we found when green tea is digested by enzymes in the gut, the Continue reading

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Spicy Beef Kebobs

I got this recipe from Alton Brown and made it long before I heard of slow-carb.  Normally I prefer steak grilled over wood and seasoned with salt and pepper but when I make Kabobs, this is the marinade I use.  I’ve only used it with beef but I’m sure if will be equally as good with lamb.


  • 2 lbs sirloin in one inch cubes
  • 3 cloves minced garlic
  • 2 tsp smoked paprika
  • ½ tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • ½ tsp pepper
  • 1/3 cup red wine vinegar
  • ½ cup olive oil


  1. Combine all dry ingredients and vinegar in food processor
  2. Slowly add olive oil  (if you don’t have a food processor you can whisk  the olive oil in a bowl)
  3. Add marinade and steak in gallon zip top bag and mix
  4. Squeeze out all of the air and marinate in the refrigerator for 2 hours.
  5. Skewer meat and grill over med-high heat, 2 minutes each side
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