Tuna Carpaccio with Grilled Tomatoes and Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 710 cal. | (34 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 69.3 μg | (116 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 805 mg | (20 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the rocket salad
- 1 bunch Arugula
- 1 generous pinch Mustard
- 2 Tbsps White vinegar
- 1 Tbsp balsamic vinegar
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- For the croutons
- 4 slices white bread
- 2 Tbsps butter
- For the carpaccio
- 500 grams fresh Tuna steak (Sushi quality)
- 4 Tbsps olive oil
- 3 Tbsps Lime juice
- 2 tsps Lime zest
- salt
- freshly ground peppers
Preparation steps
Briefly freeze the tuna.
Blanch the tomatoes in boiling water for a few seconds. Remove from the water and rinse under cold water. Remove the peel, cut into quarters, and remove the seeds.
Peel and finely chop the garlic. Heat the oil in a pan. Sauté the tomatoes and garlic. Season to taste with salt and pepper, and cook for 5 minutes over medium heat. Add the basil at the end of the cooking time, and sauté briefly.
Thinly slice the tuna with a very sharp knife. Transfer the sliced tuna to plates, and season with salt and pepper.
Mix the oil and the lime juice. Drizzle over the tuna, then sprinkle with the lime zest.
Rinse and dry the arugula. Remove the hard stems, if necessary.
Mix the mustard and vinegar. Gradually incorporate the oil, then season to taste with the salt and pepper. Mix in the basil and stir until combined.
Remove the crust from the bread. Finely dice the bread. Heat the butter in a pan. Cook the bread cubes until golden brown, remove from the pan, and drain on paper towels.
Place the tomatoes over the carpaccio, then season with salt and pepper. Mix the arugula with the salad dressing. Top the carpaccio with the arugula salad, garnish with the croutons, and serve.
