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Plan Z Phase: This is a Z2 (ZReduction) and Zola To Go! recipe.

Servings: Serves 2

Ingredients:

• juice from one lemon
• 1 tsp of minced garlic (jar garlic can be used)
• ½ tsp of sugar-free mustard
• 1 shallot, minced
• 1 tsp of Truvia
• 2 six ounce tuna steaks or up to 12 ounces of canned tuna
• sea salt and pepper to taste
• 1 cup of celery chunks
• 1 cup of bell pepper strips
• salad greens
• balsamic vinegar

Instructions:

In a small bowl, mix the lemon juice, garlic, mustard, shallot and Truvia.

If using tuna steaks:

If you are using tuna steaks you will now sprinkle them with salt and pepper and grill them on your grill pan to your liking.

Put the greens, celery and bell pepper on the greens. Grate sea salt and pepper on top. Drizzle with balsamic vinegar.

When you go to serve this, spoon some of the garlic lemon mixture on top. A tablespoon or two is plenty. It’s tart but quite tasty on the fish. You can eat this warm or cold.

If you are using canned tuna:

If you are using canned tuna I’d mix the topping and the tuna in a bowl. I’d either cut the peppers into dice and add them to the tuna mixture or leave them just as I did with the tuna steaks on the side. I feel the less combined it is the more satisfying the flavor will be because you get to eat more separate items instead of putting them all together and then serving them on top of plain greens.  But if you are transporting this dish to work it might be easier just to put it all together and just take the tuna salad and your greens in separate containers and put them on the plate when you go to eat it.  Then the balsamic drizzle is optional too.

Enjoy!

Cheers,