Grilled Tuna and Avocado
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,034 mg | (26 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 Avocados
- 2 Tuna steak (each about 300-350 grams) Sushi Quality
- 1 splash lemon juice
- salt
- peppers (freshly ground)
- 3 Tbsps olive oil
- 1 small Tomato
- 2 Tbsps green Olives (chopped)
- 1 small garlic clove (finely chopped)
- 2 Tbsps finely chopped Basil
- Basil (for garnish)
- 2 lemons (halved for garnish)
Preparation steps
Halve avocados lengthwise and remove pits. Salt lightly, drizzle with lemon juice and grill, cut side down, over medium heat until marked.
Finely chop 50 grams (approximately 1/4 cup) of the tuna. Stir with the lemon juice, salt, pepper and olive oil. Blanch the tomatoes, peel, core and cut into small cubes. Stir the tomatoes with the basil, olive pieces, garlic, salt, pepper and olive oil. Mix with the tuna.
Season the tuna steaks with salt and drizzle with olive oil. Grill on each side for 1-2 minutes until the fish is lukewarm and still rare in the middle.
Slice the tuna and arrange on warmed plates.
Place an avocado half on each plate. Arrange 2 basil leaves on top and fill with the tuna tartare mixture.
Serve immediately will grilled lemon halves.
