The Sexy Forever Recipe Bible (91 page)

SERVES 2

grilled tuna with lemon-thyme aïoli

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

Olive oil

Two 6-ounce tuna steaks, 1½ inches thick

Sea salt and freshly ground black pepper

Zest from 1 lemon

1½ cups
Lemon-Thyme Aïoli

2 sprigs fresh thyme, for garnish

Heat the grill to high.

Drizzle the olive oil over the tuna. Season with salt, pepper, and lemon zest. Grill for 2 minutes per side for medium-rare tuna. To cook through, allow 3 minutes per side.

Place the fish on serving plates. Drizzle with the aïoli and garnish with a fresh sprig of thyme. Serve immediately.

SERVES 2

lemon-thyme aïoli

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 large egg

1 large egg yolk

1 tablespoon Dijon mustard

1 garlic clove, minced

Juice and zest from ½ lemon

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

Sea salt and freshly ground black pepper

1½ cups light olive oil

Place all the ingredients, except the oil, into a blender or food processor. Blend until smooth. With the machine running, add the oil in a slow stream until the aïoli becomes emulsified. Serve immediately or store in an airtight container for 2 to 3 days.

MAKES 1½ CUPS

grilled yellowfin tuna with tomato, fennel, and citrus zest

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 tablespoon olive oil

½ cup chopped onion

1 fennel bulb, trimmed and sliced (reserve green tops for garnish)

2 garlic cloves, pressed

One 4½-ounce can plum tomatoes with juice

½ teaspoon fennel seeds

3 strips lemon zest

3 strips orange zest

Sea salt and freshly ground black pepper

Four 6-ounce yellowfin tuna (ahi) steaks

4 thin lemon slices, for garnish

Heat a medium skillet over high heat. Add the olive oil, then the onion and fennel. Sauté until the onion is translucent, about 3 minutes. Add the garlic and sauté an additional minute. Add the tomatoes with their juice, the fennel seeds, and the lemon and orange zests. Bring to a boil, then lower the heat and simmer for 15 minutes. Add salt and pepper to taste. Set sauce aside.

Preheat a grill to medium high. Season the tuna steaks with salt and pepper. Grill the fish until barely cooked through—2 to 3 minutes on each side, depending on the thickness of the steaks.

Arrange the steaks on a platter and surround with the sauce. Garnish with the fennel tops and a lemon slice on each tuna steak.

SERVES 4

cilantro-lime grilled tuna

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2