Ahi Tuna Tartare
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
361
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 67.2 μg | (112 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 980 mg | (25 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 224 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 scallions
- 1 small Celery root
- 400 grams fresh, raw Tuna
- 1 shallot
- 1 Tbsp finely chopped mint
- 1 tsp light, toasted Sesame seeds
- 1 Tbsp grapeseed oil
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 1 ½ Tbsps White vinegar
- lemons (for garnish)
- Chives (for garnish)
Preparation steps
1.
Rinse the scallions and cut into thin rings. Peel the celery, rinse, cut into thin slices and then into long strips. Rinse the tuna, pat dry and cut into small cubes. Peel the shallots, chop finely and mix with the tuna cubes, mint, sesame seeds and the oil, then season with salt and pepper.
2.
Heat the olive oil in a pan and sauté the celery strips with the scallions. Deglaze the pan with the vinegar add salt and pepper and set aside. Arrange the celery greens on a plate. Serve the tuna tartare on top, garnished with lemon slices and chives.
