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Green Curd Salad

Tuna Fish is rich in Vitamin B and omega-3 fatty acids, Omega-3 fatty acids help support thyroid functions to optimal level and ease inflammation that may be present from thyroid dysfunction. Cold-water fish are good food choices if you have hypothyroidism. According to the University of Maryland Medical Center, thyroid functioning is supported by B vitamins; Omega-3 helps to reduce the inflammation of the thyroid gland.

Total Serving: 3


  • Tuna steak without skin 200gm
  • Olive oil 5 ml teaspoons
  • Garlic 10gm
  • Salt to taste
  • Cumin powder1/2 teaspoon
  • Peppercorns, crushed 1/2tsp
  • Red capsicum, cut into pieces 50gm
  • Yellow capsicum, cut into pieces 50gm
  • Green capsicum, cut into pieces 50gm
  • Chopped Jalapenos 50gm
  • Lemons 3to 4 for garnishing

Nutritive value per serving:-

  • Calories (kcal) 126.3
  • Protein (g) 16.4
  • Fat (g) 5.14
  • Carbohydrate (g) 3.69
  • Fiber (g) 0.79


  1. Heat 1/2tsp olive oil in non stick pan; add garlic cloves and sauté till light brown.
  2. Sprinkle some salt on a plate, add cumin powder and crushed peppercorns and mix well.
  3. Coat the fish pieces with this mixture.Add all capsicum pieces to pan and toss. Add salt and toss again.
  4. Sauté for 2-3 minutes. Cut 2 lemons into thick slices. Transfer sautéed vegetables into a bowl.
  5. Add 1/2 tsp oil to the same pan. Place 4 lemon slices in two groups on the pan and place one fish pieces on each of them and cook for 2 minutes.
  6. Place Chop jalapenos and mix well. Squeeze juice of ½ lemon.
  7. Flip fish pieces along with lemon slices and cook till both sides are equally done.
  8. Transfer vegetables onto a serving dish. Sprinkle salt on top.
  9. Place cooked fish pieces on top along with lemon slices. Serve immediately.