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Sliced Tuna Steak Salad With Cherry Tomatoes, Lemon & Garlic

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.957
Energy (kCal)91.0108
Carbohydrates (g)3.1364
Total fats (g)0.4382
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat a griddle pan until very hot. | 2. Rub the tuna steaks with 2tbsp of the oil. Cook on the griddle pan for 1 minute on each side. Then season with salt and pepper and place on a chopping board to rest for 1 minute. | 3. To prepare the gremolata, place the parsley and the garlic on a chopping board and finely chop with a sharp knife. Place in a bowl and grate over the zest of ½ the lemon. Mix and set aside. | 4. Cut the tomatoes in half and cook, on the cut-side, in a frying pan. For 30 second to make them soft. Add balsamic vinegar. | 5. Place the arugula on a serving plate and lay the tuna steaks on top. Add the tomatoes and drizzle over the gremolata and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flat leaf parsley 2 tablespoons 75.65 0.0 16.83 0.425
    garlic clove 1 75.65 0.0 16.83 0.425
    lemon 1 unwaxed 1.2808 0.4116 0.0486 0.0132
    tuna steak 2 75.65 0.0 16.83 0.425
    extra virgin olive oil 3 tablespoons 75.65 0.0 16.83 0.425
    salt black pepper 75.65 0.0 16.83 0.425
    arugula leaf 3 ounces 75.65 0.0 16.83 0.425
    cherry tomato 5 halved 75.65 0.0 16.83 0.425
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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