ahi tuna marinated in lemon, ginger, and coconut aminos, grilled medium-rare, served over a fresh shredded zucchini relish

Buying a good piece of tuna can feel like a test you might fail, especially early in the elimination phase. This recipe hands you both the marinade and the timing, so neither one is a guess.

Tuna leans on omega-3 fat to help the body dial down an overactive inflammatory response, and its selenium does its own antioxidant work. It also gives you clean, complete protein for the tissue your body is busy rebuilding. The relish underneath, raw zucchini brightened with lemon and onion, contributes a touch of vitamin C from the citrus and keeps the plate light instead of heavy.

Buy the best piece of tuna you can find and treat it like the good cut it is: a short marinade, a hot grill, 1 to 2 minutes a side, out while the center still looks rosy. Slice it thin, lay it warm over the cool relish, and eat it while both temperatures are still doing their work.

Ingredients

For the relish:

• 1 1/2 cups shredded zucchini
• 2 tablespoons onion, finely minced
• 2 tablespoons lemon juice
• Pinch of salt

For the tuna:

• 1 pound ahi tuna steaks, fresh or thawed
• 1 tablespoon lemon juice
• 2 tablespoons coconut aminos
• 1 teaspoon fresh ginger, grated
• 1 tablespoon olive oil

Method

Make the relish first so it has time to mingle. Toss the shredded zucchini, minced onion, lemon juice, and a pinch of salt in a bowl. Let it sit for 10 to 15 minutes, then drain off any liquid that gathers. Keep it cool while you cook the fish.

Whisk the lemon juice, coconut aminos, grated ginger, and olive oil together. Lay the tuna steaks in the marinade, turn to coat, and let them sit for 15 to 30 minutes.

Heat a grill or grill pan to high. Lift the tuna from the marinade and let the excess drip off. Grill the steaks about 1 to 2 minutes per side for medium-rare, longer if you prefer them cooked through, looking for clear grill marks and a still-rosy center.

Slice the tuna against the grain. Spoon the relish onto plates and lay the tuna over the top. Serve right away while the fish is warm and the relish is cool.

*Adapted from gutsybynature.com*