Ditch the can


and make your own Tuna Steak!

William Shakespeare said, “April hath put a spirit of youth in everything.” It is this time of the year when everyone is so excited about the long lost sun that’s been hiding and the Easter holiday we’ve been waiting for since January. Whether you are into the infamous and widely controversial Feseekh and Renga or not, no one can resist some good tasty tuna!  It has a major influence on heart health since it has a lot of omega-3 fatty acids. It is also well-known that having tuna after your workout speeds up muscle building due to its high percentage of protein. But why buy a tuna can that is full of preservatives when you can make your own steak?

Facts about Easter:

  • Easter, also referred to as Coptic Easter, is not only considered a holiday but also a holy day in which Egyptian Christians celebrate the end of the 55-day Lent (the great fast).
  • The words Sham El Nessim come from the inventor of it whose name is Shmore, a pharaoh who figured out that this day is The Beginning of Time where day and night are exactly equal in the number of hours. The word Nessim (winds) was added afterwards because of the season’s change of weather.
  • Before making kids color the eggs, ancient Egyptians used to write their wishes on eggs and hang them outside of their windows and wait for the gods to make their wishes come true.
  • The most exciting thing about this day is that the sunrays pierce the large pyramid making it seem as though there are two sun rays going through it.

Facts about tuna:

  • The nutrition benefits of tuna like vitamins and proteins are decreased in the tuna can due to preservatives and canning.
  • It is also claimed that the pieces in the tuna can are ones that are left over from the cutting of the tuna fish. So if you have to buy tuna cans, go with the solid ones.
  • Tuna steaks are not very easy to find, though. You will most commonly find a good one a specialty store.

Tips on making tuna steak:

  • When buying tuna, make sure you buy one without the fishy smell. It also has to be moist, fresh and pleasant.
  • It is preferable that the day you buy the steak, you cook it; that is to guarantee ideal freshness.
  • A 4 to 5 ounce (115gms to 145gms) tuna steak is good enough for one person.
  • Even though tuna loves a good marinade, if you do not wish to marinade, brush the steak with olive oil or melted butter.



  • ¼ cup orange juice
  • ¼ cup soy sauce



  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley


1) Put the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano and pepper in a large dish, reserving a small amount on the side.

2) Mix them together, place the tuna steaks and cover them and place in the refrigerator for 30 minutes at least.

3) Preheat the grill on high heat.

4) Oil the grill grate lightly.

5) Cook the tuna steak for about 5 or 6 minutes, on each side.

6) Return to the remaining marinade and cover the steak with it.

7) Cook for 5 additional minutes (according to your preference)

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