Tuna Steak with Chipotle Sauce

Grilled tuna steaks served with a citrus-chipotle sauce. Cauliflower rice and avocado salsa help cool the spiciness of the sauce.

Ingredients:

Chipotle Sauce:

1/3 cup orange juice

1/3 cup lime juice

1 Tbsp grated onion

2 Tbsp soy sauce

1 Tbsp grated ginger

1 chipotle pepper in adobo sauce, minced

Salsa:

1 cup cucumber, diced

1/2 cup tomato, diced

1/2 cup avocado, diced

1/4 cup cilantro, chopped

1/2 lime, juiced

Remaining Ingredients:

4 (6 oz) tuna steaks

Salt & pepper, to taste

Olive oil

Directions:

To prepare sauce, place sauce ingredients in blender, process until smooth.

To prepare salsa, combine cucumber, tomatoes, avocado, cilantro, and lime juice in a bowl. Toss to combine.

Heat grill pan over medium-high heat. Grease pan with olive oil to prevent tuna from sticking. Season steaks with salt and pepper.

Add fish to pan, cook 3-5 minutes on each side, or until desired degree of doneness.

Top tuna with chipotle sauce and salsa.

Shrimp & Pineapple Stir Fry

Loaded with broccoli, red pepper, and pineapple, this dinner can be on the table in 20 minutes.

Ingredients:

1 lb shrimp, peeled and deveined

1 head broccoli, chopped

1 medium pineapple, cubed

1 red pepper, cut into strips

4 Tbsp soy sauce

1 Tbsp orange juice

1 1/2 Tbsp sriracha

1 Tbsp brown sugar

1 Tbsp ginger paste

5 cloves garlic, minced

2 tsp sesame oil

1 tsp cornstarch

Directions:

Assemble sauce by mixing soy sauce through corn starch, set aside.

Head large skillet or wok over medium high heat. Add 1-2 tsp cooking oil of your choice. Add broccoli, peppers, and pineapple to pan. Cook until broccoli is bright green and still crispy. Remove vegetables from pan and set aside.

Add shrimp to pan and cook until pink and opaque. Return vegetables to pan. Add sauce and cook until slightly thickened.

Serve with rice, noodles, or cauliflower rice.