This is my official announcement that I have transitioned to being Pesco-tarian. For those who aren’t as “in tune” with the natural food scene, it means I’m vegetarian but I still eat fish. This change has been coming for the past six months. I mean, just look at all my past posts– I don’t even know the last time I posted about meat!
I started cooking Pesco-tarian in January, when I got tired of cooking meat. Not just for the sanitary issues of having to wash my hands every five seconds, but also I didn’t enjoy cooking meat. There is just so much beauty in a colorful plate of vegetables that you can’t get when there’s a slab of chicken on top. Plus you feel so much better and food is easier to digest giving you more energy.
Some people are concerned with me not getting enough protein from being a distance runner and athlete. However, beans, soy protein (like tofu and tempeh) and nuts provide great sources, AND you’d be surprised how many vegetables have protein. A serving of broccoli- 5 grams! Ultramarathoner Scott Jurek is vegan and he is pretty successful. There’s a ton of articles that help guide athletes on their vegetarian diet. I am starting with a nutritionist soon to make sure that I am getting enough protein. I’ll be sharing her tips with you!
This recipe reminds me of a summer evening. My roommate and I enjoyed this roasted salsa on our tuna, then we went out and salsa danced for the evening! A double salsa hit!
Roasted Peach Mango Salsa
- 3 large diced peaches
- 1 large peeled and diced mango
- 1 cup diced tomatoes
- 1/4 cup diced red bell pepper
- 1 garlic clove, minced
- 1/2 cup corn
- 1/4 cup chopped onions
- 2 tablespoons fresh lime juice
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ginger paste
- salt and pepper to taste
1. Preheat oven to 400 degrees. Place the prepped peaches, mango, pepper, and garlic clove and tomato on a baking sheet and roast for 20 minutes.
2. Remove roasted vegetables from the oven. Add to a bowl. Then add the remaining ingredients and stir. Season to taste. Set aside while you sear tuna.
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 2 Ahi Tuna Steaks, about 1/4 pound each
1. Whisk together the first 3 ingredients in a small bowl to make the glaze.
2. Turn stovetop burner to high and place a 10 inch skillet on the stove. When the pan is hot, add the glaze. It should start bubbling. Immediately add the 2 tuna steaks.
3. Sear the steaks for 3-5 minutes on each side, depending on how done you like it. I prefer a rare center.
4. Remove and serve roasted salsa on top.
We served some sauteed okra with this… just heat up some oil and season with salt and pepper. Cook okra for about 10 minutes or until soft.