Tuna steaks, quickly brushed with a soy-ginger-lime-garlic marinade, cooked medium-rare: one on the grill, one on a Himalayan pink salt slab in a 500-degree oven. Both came out pretty great, but we'll shoot for rare next time (2 minutes, rather than 2.5, each side). The leftover marinade would be great as a drizzle/dip. The corn and asparagus - twice this amount, but that much veg is not quite as photogenic - also grilled, of course. Not shown: small pears with a touch of maple sugar... also grilled. Actual serving calorie breakdown:
6 oz (raw) tuna steak - 188
1 cup corn kernels - 125 10 oz (raw) asparagus - 57 Small/med pear - 79 1 teaspoon maple sugar - 5
1/3 teaspoon oil - 13
467 calories, 4.7 g fat, 57.9 carb, 53.4 g protein
Ok, the truth? We didn't really get to each lunch today, swordfish steaks were on sale, and we got greedy, so add to that half a swordfish steak (3.125 oz, 110 calories), 1/2 cup broccoli (16), and the usual salad (60). Nobody needs this much fish in a single meal, but it was good.