Seared fish steak with salad 

Seared fish steak with salad
418 kcal


Preparation:25 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories418 kcal(21%)
Protein31 g(62%)
Fat19 g(24%)
Carbohydrates37 g(14%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe Development: EAT SMARTER


For servings

4 tablespoonsolive oil
2young Fennel bulb cut into large chunks
2shallots halved lengthways
2 clovesgarlic roughly chopped
⅞ cupsOrange juice
¾ cupssun-dried tomatoes in oil
½Mangoes chopped
cayenne pepper
4Tuna steak 160 g each
2 tablespoonslight Sesame seeds
2 tablespoonslight Sesame seeds
1 handfulcilantro


1 Heat 2 tbsp oil in a pan. Add the fennel, shallots and garlic and fry for 1-2 minutes, then add the orange juice and saffron. Add the tomatoes and cook, with the lid ajar, for 8-12 minutes.
2 Add the mango and season to taste with salt, cayenne pepper and a pinch of sugar.
3 Brush the tuna steaks with the remaining oil and season with salt and ground black pepper. Grill on the hot barbecue for around 2 minutes on each side so that the centre remains raw (or for longer, depending on desired cooking level).
4 Use a slotted spoon to arrange the vegetables on plates. Cut the tuna in half and place on top of the vegetables. Mix the sesame seeds together and scatter over each plate. Serve garnished with lime and coriander.


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