Seared Tuna Steak with Orange Sauce

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Seared Tuna Steak with Orange Sauce
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
788
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie788 kcal(38 %)
Protein28.78 g(29 %)
Fat56.9 g(49 %)
Carbohydrates48.66 g(32 %)
Sugar added17.25 g(69 %)
Roughage7.7 g(26 %)
Vitamin A259.05 mg(32,381 %)
Vitamin D1.7 μg(9 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.22 mg(20 %)
Niacin24.52 mg(204 %)
Vitamin B₆1.17 mg(84 %)
Folate75.21 μg(25 %)
Pantothenic acid0.8 mg(13 %)
Biotin1.33 μg(3 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C170.09 mg(179 %)
Potassium957.3 mg(24 %)
Calcium122.31 mg(12 %)
Magnesium67.88 mg(23 %)
Iron2.05 mg(14 %)
Iodine0.59 μg(0 %)
Zinc0.76 mg(10 %)
Saturated fatty acids7.69 g
Cholesterol39.97 mg

Ingredients

for
2
For Grilled Tuna Steaks
2 Tuna steak 1 1/2-inches / 3.8 cm thick (110 g | 4 oz each)
¼ teaspoon Sea salt
¼ teaspoon freshly ground Black pepper
2 fresh lemons (juiced and separated)
1 handful Watercress
1 handful Sprout
½ cup shredded, purple Cabbage
¼ cup shredded carrots
1 small, sweet, red pepper (rinsed; trimmed and and cut into rings)
fresh Chives (to garnish)
For Orange Vinaigrette
2 Oranges (divided)
2 tablespoons white balsamic vinegar
2 tablespoons honey
1 clove garlic
salt (to taste)
¼ teaspoon White pepper
½ cup good-quality olive oil
How healthy are the main ingredients?
Cabbagecarrotolive oilWatercresshoneygarlic

Preparation steps

1.
For Grilled Tuna Steaks:
2.
Prepare either a charcoal or gas grill for direct grilling and preheat to high.
3.
In a shallow bowl mix together salt, pepper, and the juice from one lemon. Place tuna steaks in bowl and set aside until grill is hot and ready.
4.
Arrange tuna steaks on prepared grill and cook until done, 2-3 minutes per side for rare, 4-6 minutes per side for medium.
5.
Transfer steaks to serving plates, drizzle with remaining lemon juice and let rest for 3 minutes before before layering the salad ingredients.
6.
For Orange Vinaigrette:
7.
Zest and juice 1 orange and set the aside. In a blender, combine the orange zest, orange juice, white balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator, if not using immediately.
8.
Peel the remaining orange and divide into segments.
9.
To Assemble:
10.
Layer the salad fixings on top of the grilled tuna. Arrange the orange segments around the tuna and drizzle with orange vinaigrette. Garnish with fresh chives and serve.