Bon Appetit May 2010
Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. HEat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 690 | ||
Calories from Fat: 609 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.7g | 90 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 49.3g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.1mg | 1 % | |
Potassium 251.7mg | 7 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 17.2g | ||
Protein 1.9g | 3 % | |
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: 690
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