Our palates have definitely experienced new flavors as the kosher market continues to introduce new products. While many of us shy away from the risk of foodborne illness, raw tuna rarely contains parasites. Plus, the health benefits are enormous. The omega-3 content in fish is at its maximum when eaten raw, and it can help lower omega-6 and LDL cholesterol. Raw tuna also contains tons of vitamins and minerals, including iron, potassium, vitamin B6, and iodine.

And taste-wise, there is nothing better than a thinly sliced piece of sushi-grade tuna with a little sesame oil and soy sauce. Give it a try. You might just love it.

So“fish”ticated Facts

Chicken of the Sea

Tuna is the most consumed species of fish in the world, as it is delicious, healthy, and low cost.

Tuna Fish vs. Tuna

It might seem redundant, but “tuna” refers to the fresh flesh, while “tuna fish” refers to the cooked variety packaged in a can.

Histamine Toxicity

Tuna is naturally high in histamine, so when it spoils, the overgrowth of histamine causes wheezing, swelling, nausea, and faintness.

Important Note: If you are pregnant or have a compromised immune system, ask a doctor whether it’s safe to consume raw tuna. In addition, the CDC suggests a limit of two servings of tuna per week.

Seared Tuna and Mushroom Salad

Recipe by Faigy Grossman

The perfectly seared tuna, along with mushrooms and leek, harmonizes so well with this salad and dressing that I couldn’t stay away! B’tei’avon!

SERVES 10

• 4 6-oz (170-g) tuna steaks, cut into 1-inch (2½-cm) cubes
• 3 Tbsp olive oil, plus more for sautéing
• sea salt, for sprinkling
• freshly ground black pepper, for seasoning
• 8 oz (225 g) white mushrooms, cleaned and sliced
• 1 large leek, white part only, cleaned and diced

Salad

• 8 oz (225 g) salad greens of your choice
• 1½ cups grape tomatoes, sliced
• 1 yellow pepper, diced
• ½ cup toasted pumpkin seeds and/or sunflower seeds (you can use either one or a combination)
• pomegranate seeds (optional)
• watermelon radish, sliced into matchsticks (optional)

Dressing

• ½ cup oil
• dash cayenne pepper
• ⅛ tsp salt
• ¼ cup plus 1 Tbsp lemon juice
• 1 cube frozen garlic
• 1 Tbsp red wine
• 2 Tbsp orange juice
• 1 Tbsp lime juice
• 2 Tbsp soy sauce
• ½ cube frozen ginger (optional)
• 1 Tbsp honey

Combine tuna with 3 Tbsp olive oil in a large mixing bowl. Sprinkle generously with sea salt and pepper, and toss until fully coated. Set aside to marinate for a minimum of 30 minutes.

In the meantime, prepare salad ingredients and mix ingredients for dressing.

Heat more oil in a large pan and add tuna, spreading over surface of pan. Sear over high heat, turning to brown on all sides, for about 5–6 minutes or until desired doneness is reached. Set aside tuna in the pan. Place chopped leek and mushrooms into the frying pan. Add additional oil and sauté until mushrooms begin to shrink and leeks soften and begin to brown. Pour vegetables over tuna and toss gently to combine.

In a large bowl, combine all salad ingredients and mix in dressing. (You may not need all of the dressing; use as desired.) Top with tuna-mushroom mixture. Alternatively, divide salad among 10–12 small salad cups or bowls and top with the tuna-mushroom mixture.