When I was dating my husband… at one point I remember asking him if he was a picky eater. Background on me, I used to cater (before I got married), my biggest gig was 450 people.
I love experimenting with food and creating concoctions. Most work, minus the occasional- what the Zelda!! lol. I have a friend that I use to taste test when I make something really creative.
Anyway… back to dating Asaf. I was happy to hear that he wasn’t picky since I’m not and enjoy experimenting. However, I quickly learned that we defined picky eating differently.
What he defined picky eating as – he likes super basic foods and he isn’t picky about those.
So… he will happily eat burgers, Schnitzel, and eggs. Everything else he needs to be in the mood for it. My definition of picky – is being choosy about the foods you eat…. Hmmm.
So this led to frustration on my end because I enjoy a more diversified palette. Being married 10 years means that I figured out one or two things that work for us and I’m open to keep learning more.
What I do – I make dinner. There are always basic leftovers in the fridge (basic as in chicken and rice). Sometimes Asaf tries what I make and sometimes not.
Tuna steak is something he does occasionally like.
When I made him this plate – I got approval and a warning (sort of). He really enjoyed the dish but asked that I not make it weekly because I think he will like it. 
In Health
Zelda
P.S. The cauliflower rice recipe mentioned below can be found here or on the button as it goes perfect with the tuna steak!
Tuna Steak
An easy, quick, and light meal option. Its quick to prep and make with minimal cleanup
Equipment
- 2 saute pans
Ingredients
- 2 lbs tuna steak - ask your fishmonger to prepare it into 2 steaks
- 2 cups snap peas
- 1 cup prepared cauliflower rice
- 2.5 tsp salt
- 2.5 tsp pepper
- 1 tbsp balsamic vinegar - divided in half
- 2 tbsp olive oil
Instructions
- Sprinkle the tuna steaks with salt and pepper on each side
- Heat up a 10 in skillet with either oil or spray the pan with oil
- Sear the tuna on both side for 3-5 min - to your prefered doneness.
- When the tuna is cooking on the first side - drizzle each steak 1 tsp balsamic vinegar (beofre flipping)
- Meanwhile heat up the second skillet with 1 tbsp oil
- Add the 2 cups snap peas, sprinkle with salt and pepper and 1 tsp balsamic vinegar.
- saute for 7 min.
- Plate your tuna steak, snap peas and cauliflower rice and Enjoy!
