Both easy and impressive describe this dish.
First, combine the following ingredients in a bowl: zest of 1 lemon; 2 tbsp. fresh rosemary (leaves stripped from stem); 1 tsp. parsley; 3 cloves garlic, chopped; 1 pinch salt; and 1 pinch pepper. Next, drizzle tuna steaks with 2 tbsp. olive oil and coat with the mixture. Let stand for 10 minutes, then grill for four to six minutes on each side, depending on how pink you prefer the center. Done and done.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 143 | ||
Calories from Fat: 41 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 38.2mg | 12 % | |
Sodium 1198.4mg | 41 % | |
Potassium 498.8mg | 13 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 4.9g | ||
Protein 20.9g | 30 % | |
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: 143
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