Seared Tuna
With green salad and shallot dressing
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
501
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 728 mg | (18 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tuna steak
- 2 Tbsps vegetable oil
- 50 grams Walnut
- 3 shallots
- 5 Tbsps olive oil
- 3 Tbsps balsamic vinegar
- 100 milliliters Apple juice
- 1 small Radicchio
- 100 grams lamb's lettuce
- Salt and peppers
Preparation steps
1.
Cut the tuna into 2 cm (approximately 3/4-inch) wide strips. Add the vegetable oil to a pan and sear sides of tuna quickly over high heat.
2.
Chop the walnuts finely and coat the tuna strips. Peel and finely dice the shallots. In a small saucepan add the diced shallots and 1 tablespoon of olive oil. Add the vinegar and boil briefly, then add the apple juice and let simmer. After about 10 minutes, remove the pan from heat and let cool.
3.
Meanwhile, rinse and spin dry the radicchio and lettuce. Pluck the radicchio into bite-sized pieces. Whisk the remaining olive oil with the shallot dressing and pour over the salad.
4.
Cut the tuna crosswise into pieces and serve with the salad.
