Bacon and Sage Wrapped Tuna Fillet
(0 votes)
(0 votes)
Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
853
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 853 cal. | (41 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 9.4 μg | (47 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27.8 mg | (232 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 8.8 μg | (293 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 29.9 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 thick Tuna steak (each 160 grams of the upper shell)
- 1 bunch Sage
- 12 slices Bacon
- 2 Tbsps butter
- 100 milliliters white wine
- 100 milliliters Whipped cream
- 1 Tbsp Crème fraiche
- salt
- cayenne pepper
Preparation steps
1.
Rinse the sage and pluck the leaves.
2.
Preheat the oven to 100°C (approximately 200°F). Line a baking sheet with parchment paper.
Rinse the tuna, pat dry and cover with sage leaves. Wrap 3 slices of bacon around each fillet. Heat the butter in a skillet and saute the tuna briefly on all sides. Remove, reserve the pan, place the tuna on the baking sheet and bake until the tuna is still cold in the center, 8-10 minutes.
3.
Deglaze the pan drippings with white wine, scraping up any browned bits and bring to a simmer. Stir in the cream and creme fraiche, season with salt and cayenne pepper and whisk until frothy.
4.
Slice the tuna and serve on the sauce. If desired, serve with salad.
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