A different take on Tuna Salad.
January 15, 2010
Jackson’s Lunch:
- Grilled Tuna Steak Salad with Wasabi-Lime Dressing
- Orange Segments
- Mini Graham Crackers
- Mixed Grain Rice with Edamame and Soy Sauce
In our family, we love fish. Lately, however, there’s been trouble. Not with us liking it; as I said, we love it. The trouble is two-fold, though. I’ve been concerned about mercury contamination for some time, and more recently, I’ve fretted over sustainability.
While I was pregnant, I was told to limit my fish consumption to something like 4 oz. a week because of the fear of mercury contamination. But a few months into my pregnancy, the guidelines changed. Turned out, the benefits the fatty acids in some fish provided for a fetus’s brain development out-weighed the contamination fear, at least to some extent. It was still recommended that the consumption of some certain types of fish was still limited or off-limits completely, but now I could eat up to 12 oz. of salmon or tuna (or 6 oz. if it was albacore) weekly.
Once Jackson was born and began eating regular food, I discovered children, too, should stick within similar guidelines.
Still, eating fish regularly (two or more times a week) is recommended. So, my job became feeding my family “safe” fish twice weekly. No problem. We love fish, remember?
But about two years ago, I began reading more and more about some fish being over-fished. It seems our love for fish, our efficient ability to catch fish and our attempt to eat all that’s recommended have really put a strain on some fish populations. So what are good choices for people looking to eat the amount they should without eating too much of some?
I downloaded a pocket guide to use while shopping. It shows consumers what the best choices are when buying fish. It’s great, but I still fret. I can’t tell you how many times I’ve picked up a can of tuna at the grocery store and put it back on the shelf because I don’t know if the tuna was caught properly or is the “right” kind. It’s so confusing (and overwhelming for me – I don’t want to be even partially responsible for the endangerment of tuna fish let alone my family’s well-being!).
Enter the Fresh Tuna Salad I packed for Jackson today. I struggle with the canned tuna, so I defer to my pocket guide, buy the tuna steaks, and make a fresh salad. It’s quick and simple. Heat a grill pan. Brush some canola oil on the steaks. Season with salt and pepper and grill on high for only a minute or two on each side. Cut it into chunks and, once cool, make tuna salad (this one has avocado and a delicious wasabi-lime dressing — just cut back on the salt).
It’s a little harder than opening a can, but it tastes so much better, and I can sleep at night knowing my family has gotten a serving of healthy fish from a healthy fish population.
