EatSmarter exclusive recipe

Seared Tunain Pepper Crust with Leek and Olives

Seared Tuna - Seared Tuna - Buttery-soft and spicy tuna with Mediterranean vegetables
Seared Tuna - Buttery-soft and spicy tuna with Mediterranean vegetables

(1)

Calories:482 kcal
Difficulty:easy
Preparation:40 min
Ready in:40 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories482 kcal(24%)
Protein43 g(86%)
Fat27 g(34%)
Carbohydrates13 g(5%)
Added Sugar0 g(0%)
Roughage6 g(20%)

Recipe development: EAT SMARTER

Ingredients

For servings

2 teaspoonsblack Peppercorns
1 teaspoonwhite Peppercorns
11 ouncesTuna (center piece)
1 stalkLeek (about 375 grams)
2Garlic clove
2 ouncesBlack olives (pitted)
3 sprigsParsley
1Oranges
1 ½ tablespoonsOlive oil
Salt
Pepper
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Kitchen Utensils

1 Skillet, 1 Small skillet, 1 Bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Mortar, 1 Slotted spatula

Directions

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1 Crush black and white peppercorns in a mortar and put on a plate.
2 Cut tuna lengthwise into 2 cylindrical pieces.
3 Roll tuna pieces in peppercorns to coat.
4 Cut leek diagonally into 1 cm (approximately 1/2-inch) slices.
5 Carefully rinse leek slices in several changes of cold water, keeping rounds intact if possible. Remove and drain well.
6 Peel the garlic and thinly slice. Coarsely chop the olives.
7 Rinse the parsley, shake dry, pluck leaves and coarsely chop. Squeeze orange to yield 150 ml (approximately 2/3 cup) juice.
8 Heat 1 tablespoon oil in a pan over medium heat. Cook leek and garlic, stirring frequently, until softened, 3 to 4 minutes.
9 Add olives and orange juice and bring to a boil. Cover and cook until slightly reduced, about 3 minutes, then season with salt and pepper.
10 Meanwhile, heat the remaining oil in a skillet. Cook the tuna loins until seared and golden, about 45 seconds per side.
11 Combine parsley and leek mixture and arrange on a plate. Cut tuna into slices, arrange on top, and serve.
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