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| Surprise! It’s me again. I didn’t think I’d be sending another Nutrition Edition, but I’m happy to report that I get the (temporary) honor of delivering a recipe to your inbox. Today’s recipe is packed with bright, spring flavors like fennel and lemon — how’s that for starting off this new season with a bang?
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Chef it up,
Sarah Choi
Newsletter Editor, Healthline
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Written by Sarah Choi
March 29, 2026 • 3 min read |
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| Fennel-crusted tuna steak with lemon couscous |
| The tuna in this recipe is seared on the outside and rare in the middle, with its flavorful kick coming from a spice mix of fennel seed, ground coriander, and pepper. It’s served with a side of snap peas, carrots, and couscous, and everything is topped with a lemon garlic aioli.
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| When selecting your tuna steaks, look for yellowfin tuna rather than bigeye. Yellowfin tuna has lower mercury levels; while eating bigeye tuna is occasionally OK, it’s best to limit your mercury exposure as much as you can.
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| This dish is high in protein and fiber while being low in saturated fat, sodium, and added sugar. This means it’s suitable for individuals following the DASH diet and anyone looking for a balanced meal.
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| 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. |
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| What we’re digesting |
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