Grilled Tuna Steak with Rice and Lime
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
726
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 726 cal. | (35 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 9.1 μg | (46 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 31.7 mg | (264 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Wild rice
- salt
- 4 Tuna steak (about 160 g; very fresh)
- 1 garlic clove
- 1 tsp Coriander
- 4 Tbsps sesame oil
- Sea salt
- Lime zest (for serving)
- pink peppercorns
- cilantro (for garnish)
Preparation steps
1.
Cook the rice in salted water according to the package instructions. Rinse the tuna steak and pat dry. Peel garlic and chop finely.
2.
Add the coriander seeds to a mortar and crush with garlic and oil. Brush the tuna steaks with the prepared coriander paste. Grill the tuna steak on the grill for 4-5 minutes (for an inside raw taste, then 2-3 minutes),
3.
Season the tuna steak with salt and serve with rice and lime wedges on plates. Garnish with pink pepper and cilantro leaves.
