Cumin-Crusted Tuna
Cumin-Crusted Tuna - Plain and simple: A culinary quick shot with mass appeal
Healthy, because
Even smarter
Nutritional values
It is easy to forgive the fact that tuna is relatively rich in content, as it is after all one of the best suppliers of the valuable omega-3 fatty acids. Black cumin gives it that certain kick and its essential oils are also good for a stressed stomach.
This tuna remains raw on the inside; therefore absolute freshness is important - so look out for "sushi quality" when shopping. If tuna is grilled or fried too much, it loses its juicy consistency and becomes dry.
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 6.7 μg | (34 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 451 mg | (11 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 56 mg |
Ingredients
- Ingredients
- 1 garlic clove
- salt
- 1 small red chili pepper
- 1 Lime
- 2 Tbsps olive oil
- 2 tsps Raw cane sugar
- 2 Tuna
- peppers
- 2 Tbsps Black cumin seeds
Kitchen utensils
Preparation steps
Peel garlic, sprinkle with a little salt and crush with the side of a large knife.
Rinse and dry chile pepper, cut in half lengthwise, remove seeds and chop finely.
Rinse lime in hot water, wipe dry and finely grate about 2 teaspoons zest.
Peel lime so that all the bitter white pith is removed.
Working over a bowl to catch the juices, cut between memranes to remove whole segments.
Mix lime segments with zest, olive oil, chile, garlic, sugar and a little salt.
Rinse tuna fillets, pat dry and season with salt and pepper.
Crush cumin seeds coarsely in a mortar, place on a large plate and roll the fish on all sides to coat. Place in an aluminum pan and cook on the hot grill for 1-2 minutes on each side. Cut as desired into slices or chunks and serve with lime-garlic oil.
