Go fish!
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| | | I try to eat fish for at least one dinner per week. There's no particular reason — I just like to have a nonmeat protein source to mix things up. | | Usually, I buy a family pack of tilapia fillets because Wegmans has an excellent deal. But my favorite fishy splurge is a big chunk of raw tuna. If I'm not making a tartare, I'm searing the tuna on all sides. I love how the crust looks while the fish remains pink on the inside. | | I hope today's recipe encourages you to eat more raw-ish tuna. | | | | | | | Talk again soon!
Kenny Thapoung
Managing Newsletter Editor, Healthline |  | | Written by Kenny Thapoung
May 11, 2025 • 2.5 min read | | | |  | | | | Tuna steak with red pepper-avocado salsa | | Normally when I make a tuna steak, it's not a fancy extravaganza: I sprinkle salt and pepper all over it, sear the fish in canola oil, and eat it with a side of white rice and some vegetables. Today's recipe sounds so much better! | | Prepping the tuna is similar to my approach. However, instead of searing it in a neutral oil like canola, you'll baste the steak with coriander and lime zest-infused butter during the cooking process. | | Separately, the veggies are prepared using more butter, vinegar, and a mouthwatering blend of spices to create a salsa-esque side dish. Apologies if all of this has your stomach rumbling now! | | | | | | | | | My only "pan" | | | | |  | | Lodge Cast Iron Pre-Seasoned Skillet | | My Lodge cast iron skillet hangs right above my stove because I use it practically every day. Once in a while, I'll consider buying a nonstick skillet, but then I think "What's the point?" My cast iron does everything a nonstick does — frying, searing, sauteing. Plus, unlike a nonstick, it has the potential to last decades (with the right care). | | | | Every product we recommend has gone through either Healthline's or Optum Now's vetting processes. If you buy through links on this page, we may receive a small commission or other tangible benefit. Healthline has sole editorial control over this newsletter. Potential uses for the products listed here are not health claims made by the manufacturers. Healthline and Optum Now are owned by RVO Health. | | | | | | | | | | | | | | What we're digesting | | 🧀 Have you tried these 9 healthy cheeses? Mozzarella made the list! | | ♥️ 11 things every woman should know about menopause. First thing to remember: It's not a health condition — it's a natural transition in life. | | 🧂 The health benefits of French sea salt. Ooh la la! | | 🤔 Can you eat couscous with ulcerative colitis? Here's advice directly from a dietitian. | | | | | How did you feel about this newsletter? | | | | | Email nutritionedition@healthline.com with comments related to this newsletter or topics you'd like to see in future editions. The newsletter editors read every message that lands in our inbox — yes, really! We look forward to hearing from you. | | | | Until next time, |  | Take care of yourself, and we'll see
you again soon! | | | | |  | | This edition was powered by | | recycled takeout containers.️ | | | | |
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