The other night before a long run, I had a practice run of my favorite pre-race meal. I don’t feel the need to pack my gut full of pasta the night before a race. All that does is make me feel incredibly lethargic and full. Instead, I make sure I am completely gluten-free for 24 hours prior to my race and I have a regular meal with carbs and protein about 10-12 hours before I plan on waking up.
The meal is a portion of protein, a non-leafy green and either rice, rice pasta or potato. I’m always a bit nervous in the morning, so I like to keep things simple the night before to make sure I can digest everything. This means no mesclun greens and no quinoa. It’s important to practice what works for you and to be flexible, in case you find yourself in a restaurant in another city and have to have an alternative to your favorite meal.
Since I was home, I went with what looked fresh. I found some beautiful baby potatoes that I cut in half, tossed with olive oil and added salt, fresh pepper and rosemary. I cooked my simple brussel sprout recipe but in-season I’ll have Edamame beans cooked in the same sauce I use on the tuna, which is often a tamari soy reduction. The fresh tuna is grilled for about 4 minutes on each side on a hot grill. The new sauce with horseradish was inspired by Carolyn at Athena Fit because I hadn’t used it in a while. Horseradish has a lot of Vitamin C and is a gastric stimulate which aids digestion. It adds a nice zip with the lemon to enhance the flavor of the dish.
Lemony Horseradish Sauce
1 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp honey
1/2-1 fresh squeezed lemon juice
1 tsp horseradish
salt and pepper to taste
Whisk olive oil, Dijon and honey together then add remaining ingredients and whisk again. Pour on top of tuna and garnish with a slice of lemon.