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Plan Z Phase: This is a Z2 (ZReduction) recipe. When on ZReduction we, of course, cannot have mayonnaise. So I wanted a tuna salad and came up with this one. I bet you can make this with canned tuna to save money. I’m just one of those oddballs that doesn’t like canned tuna very much so I splurged and bought yellow fin tuna. You can make yours either way.

Servings: Serves 2

Ingredients:

Tuna Salad

• up to 12 oz of yellow fin tuna steaks
• ½ green pepper diced
• 8 – 10 cherry tomatoes cut in half
• ½ cup of celery pieces
• Greens. For this I used a combination of mixed baby greens and shredded Napa cabbage. The Napa gives it a nice Asian feel. Since your greens are unlimited I will leave that up to you.

Asian Garlic Dressing

• ½ cup of Bragg’s aminos
• 2 Tbl olive oil (optional)
• ½ cup of apple cider vinegar
• 1 tsp of minced garlic (jar garlic will work)
• ½ – 1 full tsp of Truvia

Instructions:

To make the tuna salad:

Spray the tuna on both sides lightly with olive oil spray. Then grate sea salt and fresh ground pepper over both sides of the tuna. Heat your grill or grill pan on medium. Add the tuna. Grill to your liking. A lot of folks love rare tuna. I like mine medium. Just watch the first side. After about 2 – 3 minutes the tuna will look white on the bottom edge up about 1/8 inch. It will have formed enough of a crust at that point that you can turn it with your spatula. Then just grill the other side til your liking. Turn off the grill or pan just before it’s done because it will keep cooking.  Take it to a flat surface so you can cut it into chunks. The size of the chunks is up to you.

It’s a good idea to have your chopping done before you put the tuna on because the tuna cooks so fast.

Arrange your greens on a plate or in a bowl. Then scatter your tuna chunks. Sprinkle on the tomatoes, green pepper and celery.

To make the Asian Garlic Dressing:

Put the Bragg’s aminos, oil, apple cider vinegar, garlic and Truvia into a small sauce pan. Use the smaller amount of Truvia to start and then taste it later. If you want it sweeter you can add the rest. Bring to a boil and then turn down to medium high so it’s bubbling but bubbling over. Cook for just a few minutes to reduce it to half so it has a slippery feeling to it (that’s called viscosity). You can continue boiling it until you have a syrupy dressing if you want. I decided to stop it sooner so the dressing went farther. Taste test it. Each person can have 2 – 3 Tbl of the dressing.

Drizzle the salad with the dressing and sit down to eat. The tuna will cool quickly. This is also great served cold. If you travel with it just keep the dressing separate until you reach your destination. When you want to eat, drizzle on the dressing and dive in.

*The Asian Garlic dressing can also be served warm over spinach to wilt a salad. It can also be stored cold if you would like cold Asian dressing.  You can serve it with any salad.  And if you are reheating it as a leftover you can add a few Tbl of water and heat it over again and reduce it just a bit.  It won’t be quite as concentrated but I bet you won’t even notice the difference.

Enjoy!

Cheers,