Seared Tuna with Egg

Name: Seared Tuna with Egg
Total time: 36 min
Yield: 4
Ingredients: 5.25 cups white Asparagus (peeled and halved lengthways); 1 cup smoked Bacon (streaky, American); 6 tablespoons olive oil; 4 Tuna fillet (approx. 160 g each); 2 sprigs Basil (leaves picked); 1 tablespoon lemon juice; sugar; 4 soft-boiled eggs (halved)

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 36 min.

Ready in

Calories:

488

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	488 kcal	(23 %)
Protein	35.36 g	(36 %)
Fat	36.85 g	(32 %)
Carbohydrates	2.02 g	(1 %)
Sugar added	0 g	(0 %)
Roughage	0.81 g	(3 %)

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more nutritional values

Vitamin A	218.58 mg	(27,323 %)
Vitamin D	3.81 μg	(19 %)
Vitamin E	5.97 mg	(50 %)
Vitamin B₁	0.26 mg	(26 %)
Vitamin B₂	0.46 mg	(42 %)
Niacin	25.69 mg	(214 %)
Vitamin B₆	0.99 mg	(71 %)
Folate	101.27 μg	(34 %)
Pantothenic acid	0.53 mg	(9 %)
Biotin	0.72 μg	(2 %)
Vitamin B₁₂	3.39 μg	(113 %)
Vitamin C	4.6 mg	(5 %)
Potassium	600.14 mg	(15 %)
Calcium	16.22 mg	(2 %)
Magnesium	45.48 mg	(15 %)
Iron	1.3 mg	(9 %)
Iodine	60 μg	(30 %)
Zinc	0.96 mg	(12 %)
Saturated fatty acids	7.75 g
Cholesterol	233.68 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 5 ¼ cups
white Asparagus (peeled and halved lengthways); 1 cup
smoked Bacon (streaky, American); 6 tablespoons
olive oil; 4
Tuna fillet (approx. 160 g each); 2 sprigs
Basil (leaves picked); 1 tablespoon
lemon juice; sugar; 4
soft-boiled eggs (halved)

How healthy are the main ingredients?

Asparagus olive oil Basil sugar egg

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Preparation steps

Boil the asparagus in salted water for about 6-8 minutes until not quite cooked through. Refresh in cold water and pat dry.

Fry the bacon briefly in 1 tbsp oil in a hot pan. Add the asparagus and fry together for 5-6 minutes until golden brown. Season with sea salt and ground black pepper.

Meanwhile, fry the tuna in 1 tbsp of hot oil in a non-stick pan on both sides for 3-4 minutes.

Blend the basil to a fine purée with the remaining oil. Push the mixture through a sieve and stir in the lemon juice. Season to taste with salt and a pinch of sugar.

Cut the tuna steaks in half and arrange on top of the asparagus and bacon. Drizzle with the basil oil and garnish with the eggs. Sprinkle with sea salt and serve.