I'm also going to begin incorporate pH balancing with my recipes, as an imbalanced pH, especially if acidic is a breeding ground for illness and disease. But, acid-alkaline biochemistry is a topic for another post.
4 4-ounce tuna steaks
3 tablespoons balsamic vinegar
1 tablespoon tamari or soy sauce
1/2 cup red wine
1 teaspoon Splenda
3 cloves garlic, minced
3 tablespoons olive oil
1-2/3 cups porcini mushrooms, sliced (optional)
- Place the tuna in a shallow dish and season with salt on both sides.
- In a separate bowl, combine 1-1/2 tablespoons oil with the remaining ingredients and whisk.
- Pour the mixture over the tuna steaks and marinate for 15-minutes.
- Remove the steaks and put the remaining marinade in a small saucepan and bring to a boil.
- Blot the steaks and brush with the remaining olive oil.
- Grill the steaks on the stove top or on the barbecue 2-3 minutes each side or until you have achieved the level of doneness you desire.
- Serve over a bed of steamed baby boy choy (optional)
- When serving the tuna steaks, drizzle the hot marinade over the top of the steaks.