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Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
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Tuna Steaks with Orange-Wasabi Glaze
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Ingredients
- 1/2 cup 100% orange juice
- 1 tbsp reduced-sodium soy sauce
- 1 tsp fresh ginger, minced
- 1 tsp wasabi paste (more if desired)
- 1 tsp arrowroot powder
- 1 clove garlic, minced
- olive oil cooking spray
- 6 tuna steaks (about 5-6 oz. each)
- Sea salt and fresh ground black pepper, to taste
- 1 medium red onion, sliced crosswise into 1/4-inch thick rounds
- 1/4 cup fresh parsley, chopped
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Method
- In a small saucepan combine orange juice, soy sauce, ginger, wasabi, arrowroot powder and garlic. Mix well and set pan over medium heat; then bring to a simmer. Reduce heat to low and simmer 2-3 minutes, until sauce thickens, stirring frequently.
- Meanwhile, coat a stovetop grill pan or griddle with cooking spray and preheat over medium-high heat. Season both sides of tuna steaks with salt and pepper. Place tuna steaks on hot pan and arrange onion rounds alongside. Cook tuna and onions 2-3 minutes per side for tuna to be cooked medium. Cook longer for ore fully cooked fish.
- Arrange steaks on a serving platter and top with grilled onions, orange-wasabi glaze and parsley.
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