Tuna and other fish are a great source of B5, B6 and B12, all of which are important for keeping good reproductive health. Avocados contain high levels of folic acid, helping to metabolize proteins. They also contain vitamin B6, helpful in increasing male hormone production. Avocados also contain potassium, which aids in regulating the female thyroid gland; this helps enhance female
libido levels.

By the way, B12 is also found in Belgian and home brewed beers. I paired this main course with a Duval Golden Belgian, which will compliment the fruit and spice of the dishes. Use Ahi or yellow tail tuna, and try to get it fresh instead of frozen. Frozen is fine in a pinch, but fresh is better. Fresh tuna should not be slimy or smell strongly of fish.

Seared Tuna:
1 Tbs olive oil
2 Tbs vegetable oil
2 6-oz tuna steaks
1 tsp ground cumin
1tsp ground turmeric
½ tsp sea salt
¼ tsp black pepper

Mix spices together. Pat tuna dry, coat lightly with olive oil and rub with spice mix. Sear tuna in a skillet with 2 Tbs vegetable oil over medium high heat, about 2-3 minutes each side. PLEASE don’t over-cook the tuna! Tuna is perfectly cooked at medium, just like a steak. If you over-cook it, it will taste and smell like cat food! Serve with salsa over a bed of pine nut couscous.

Mango Salsa:
1 avocado, peeled & diced
1 mango, peeled  & diced*
1 jalapeño, minced w/seeds
¼ c thinly-sliced red onion
2 Tbs fresh chopped cilantro
2 Tbs olive oil
juice of 1 lime
salt and fresh cracked pepper to taste.

Toss ingredients together and refrigerate, covered. *To dice a mango you need to know its anatomy. In the center is a large, flat pit. On either side of the pit are two fleshy sections. Cut off these portions to form lobes. To dice, make crosshatch cuts in the flesh of each lobe, being careful to not cut through the peel. Turn the mango lobes inside out and slice the cubes off of the peel.

Pine Nut Couscous:
Pine nuts and basil are both good for a healthy sex drive;
basil boosts the sex drive and female fertility. Pine nuts are rich in zinc.

¾ cup of plain dry couscous
2 Tbs olive oil
¼ cup pine nuts
½ cup water
½ cup dry white wine
½ tsp. sea salt or kosher salt*
1Tbs fresh chopped basil

Sauté pine nuts in oil in a saucepan over med-high heat for 2 minutes or until browned, stirring frequently. Add couscous and cook until toasted, about 2 minutes. Stir in liquid (it should boil immediately) and salt; cover and remove from heat. Let stand 5 minutes, fluff with fork and add basil. *Sea salt and kosher salt bring out the flavor of food without the salty taste and are better for you.