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You Can't Stop Eating This! Seared Skipjack Tuna
You Can't Stop Eating This! Seared Skipjack Tuna

Before you jump to You Can't Stop Eating This! Seared Skipjack Tuna recipe, you may want to read this short interesting healthy tips about Learn How to Improve Your Mood with Food.

Many of us have been trained to believe that comfort foods are not good and are to be avoided. At times, if your comfort food is essentially candy or other junk foods, this can be true. Other times, though, comfort foods can be totally nutritious and it’s good for you to consume them. Several foods actually do improve your mood when you eat them. If you seem to feel a little bit down and you need a happiness pick me up, try a couple of these.

Eggs, believe it or not, are terrific for helping you fight depression. Just make sure that you don’t get rid of the egg yolk. The yolk is the part of the egg that is the most crucial in terms of helping raise your mood. Eggs, the yolks particularly, are rich in B vitamins. These B vitamins are great for helping to raise your mood. This is because they help your neural transmitters–the parts of your brain that dictate your mood–run better. Consume an egg and cheer up!

You can see, you don’t need to eat junk food or foods that are terrible for you just so to feel better! Try these hints instead!

We hope you got benefit from reading it, now let’s go back to you can't stop eating this! seared skipjack tuna recipe. To make you can't stop eating this! seared skipjack tuna you only need 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare You Can't Stop Eating This! Seared Skipjack Tuna:
  1. Prepare 1 block Seared skipjack tuna (katsuo)
  2. Get 3 clove Garlic
  3. Prepare 5 stalks Green onion or scallion
  4. Prepare 10 cm Daikon radish
  5. Get 3 Myoga ginger
  6. Prepare 5 leaves Shiso leaves
  7. Take 1 generous amount Ponzu
Instructions to make You Can't Stop Eating This! Seared Skipjack Tuna:
  1. Slice the seared skipjack tuna (katsuo or bonito) about 7 mm thick. Lay on a large flat plate so that the slices don't overlap.
  2. Put the sliced garlic and 2 tablespoons of oil in a frying pan, and fry slowly over low heat. When the garlic turns golden brown, turn it over, and continue to fry the other side until golden brown. Drain the garlic on paper towels.
  3. Slice the green onion thinly. Grate the daikon radish and drain. Cut the myoga ginger in half, then slice thinly. Finely julienne the shiso leaves.
  4. Top the skipjack tuna slices with grated daikon radish, myoga ginger, green onion and garlic in that order. Pour over a generous amount of ponzu sauce and it's done.
  5. If you have time before you serve this, cover with plastic wrap and chill in the refrigerator.

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