Marinated Tuna with Citrus and Herbs
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
560
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 9.1 μg | (46 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27.4 mg | (228 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 378 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tuna steak (approx. 120 g each)
- 5 organic lemons (2 juiced)
- cold-pressed olive oil
- ½ bunch parsley (roughly chopped)
- ½ cup green Olives (in oil)
Preparation steps
1.
Season the tuna steaks with salt and ground black pepper and drizzle with the lemon juice and 4 tbsp olive oil. Leave to marinate for 1 hour.
2.
Wash the rest of the lemons and cut into wedges.
3.
Drain the tuna steaks and fry in a hot frying pan, without any oil, for 1-2 minutes on each side. Remove the fish from the pan and arrange on plates.
4.
Heat 2-4 tbsp oil and the rest of the marinade in the hot frying pan and quickly fry the lemon wedges. Remove the pan from the heat and squeeze the lemon wedges lightly with a fork.
5.
Arrange the lemon wedges on the plates with the tuna steaks and drizzle each serving with a little of the hot lemon oil. Season with salt and plenty of ground black pepper. Sprinkle with parsley and serve immediately, garnished with 2-3 olives.
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