Try this Seared Pepper-Crusted Tuna with Tomatoes and Balsamic Glaze recipe, or contribute your own.
Suggest a better descriptionChicago Tribune Preparation time: 10 minutes Cooking time: 10 minutes Yield: 4 servings 1. Boil vinegar with 1/2 of the rosemary branch until vinegar is reduced by half, about 3 minutes. Set aside. 2. Pat tuna dry and press light coat of pepper onto both sides of each fillet. 3. Heat 1 tablespoon of the oil in large non-stick skillet over high heat. Add tuna and sear well on both sides. Continue to cook to desired doneness, 3 to 5 minutes, depending on taste. Squeeze lemon over and remove from heat. 4. While fish is cooking, mince remaining rosemary. Toss tomatoes with rosemary, remaining 1 tablespoon oil, salt and pepper to taste. 5. Place tuna on serving plates. Spoon tomatoes over each fillet; drizzle lightly with vinegar. Serve hot or at room temperature. Nutrition information per serving: Calories ...... 200 Fat ............ 8 g Cholesterol .. 55 mg Sodium ...... 50 mg Carbohydrates .. 4 g Protein ....... 27 g Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by Rrairie@aol.com on Aug 27, 1997
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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 62 | ||
Calories from Fat: 18 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 885.6mg | 31 % | |
Potassium 223.5mg | 6 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 5.7g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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