Grilled Tuna with Vegetables
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
578
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 9.1 μg | (46 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27.9 mg | (233 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,074 mg | (27 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 101 μg | (51 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tuna steak (each about 250 grams)
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- 250 grams Cherry tomatoes
- 2 Limes
- 4 sticks Celery
- 2 Red chili peppers
- 4 Tbsps Lime juice
- 4 sprigs thyme
- pink peppers (crushed)
Preparation steps
1.
Season the tuna with salt and pepper.
2.
Rinse the limes, halve lengthwise and slice. Cut the peppers into rings. Trim the celery and cut into pieces.
3.
Rinse the tomatoes and pat dry.
4.
Heat 2 tablespoons oil in a pan and saute the vegetables, season with salt, pepper and a little thyme and deglaze with lime juice. Simmer 2-5 minutes.
5.
Heat the remaining oil in a non-stick grill pan and cook the fish for 2-3 minutes on each side.
6.
Place the fish and the vegetables on plates, season with pink peppercorns and serve garnished with thyme.
7.
Serve with white bread, if desired.
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