HIGH DESERT NATUROPATHIC CARE Deborah M. Keller, ND, LM, CPM 2019 Galisteo St., Suite E2, Santa Fe, NM 87505 Tel: 505/670-9042

SEARED TUNA SALAD

Pre-steam the beets and greens - keep in the fridge, then buy pre-mixed salad greens - when you’re in a hurry,
just grab a bit of each from the fridge and have a quick meal!

Salad (Use organic ingredients whenever possible):
Mixed greens

Steamed dark leafy greens such as collard greens, beet greens, kale, etc.

Half a steamed beet

Vegetables of choice (try to include multi-colors for variety)

Sprouts

Nuts and/or seeds

Dressing:
Essential fatty acid oil (olive, flax, salmon, borage, etc.), lemon juice, sea salt to taste, finely chopped
onion and garlic to taste. For an Asian flare, I like to add a bit of sesame oil and some chopped ginger.

Tuna:
1. Marinade a fresh ahi or albacore tuna steak in your favorite low-sodium, non-hydrogenated oil marinade
(for example: low-sodium tamari sauce with chopped garlic, onion, cayenne; or squeeze fresh lemon juice)

2. Cook to taste in a cast-iron pan or bake in the oven.

3. Cook, and serve over salad.

For variety, tuna may be substituted with other fish, or rice and lentils, or marinated tofu (or any other protein).