Tuna Tartare

0
Average: 0 (0 votes)
(0 votes)
Tuna Tartare
share Share
print
bookmark_border Copy URL
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in
Calories:
422
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie422 cal.(20 %)
Protein28 g(29 %)
Fat29 g(25 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.5 mg(63 %)
Vitamin D4.5 μg(23 %)
Vitamin E3.1 mg(26 %)
Vitamin K38.1 μg(64 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin15.6 mg(130 %)
Vitamin B₆0.6 mg(43 %)
Folate59 μg(20 %)
Pantothenic acid1.1 mg(18 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂4.3 μg(143 %)
Vitamin C9 mg(9 %)
Potassium602 mg(15 %)
Calcium65 mg(7 %)
Magnesium90 mg(30 %)
Iron3.2 mg(21 %)
Iodine50 μg(25 %)
Zinc1 mg(13 %)
Saturated fatty acids6.2 g
Uric acid215 mg
Cholesterol70 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
400 grams fresh Tuna
100 grams Red Lentils
1 pinch Saffron
1 Lime
1 Tbsp finely chopped white onions
5 Tbsps olive oil
1 Tbsp Mustard
salt
freshly ground peppers
balsamic vinegar
How healthy are the main ingredients?
TunaLentilolive oilonionMustardLime

Preparation steps

1.

Soak the lentils overnight in cold water. The following day, cook the lentils in salted water with the saffron until soft. Remove from the heat, pass through a strainer, and cool completely. 

2.

Rinse the tuna and pat dry. Remove any tough sinews from the tuna, if necessary. Cut the tuna into small cubes, then place in a large, chilled bowl. Rinse the lime thoroughly, then finely grate the zest over the tuna. 

3.

Add the lentils and the onion to the tuna. Mix in the olive oil, juice of the lime, and mustard. Season to taste with salt and pepper. Make sure that there isn't too much liquid in the tuna mixture. Spread the tuna mixture so that it marinates evenly. 

4.

Depending on your tastes, you could also mix a little balsamic vinegar into the marinade. 

5.

Transfer the tuna tartare into chilled molds and cool thoroughly. Turn the tartare out onto chilled plates, and serve immediately.