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Receta Seared Tuna Steaks With Corn Salsa

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Raciónes: 4

Ingredientes

Cost per serving $1.78 view details
  • 4 x tuna steaks each about 125 to 150g
  • 1 x salt and freshly grnd black pepper
  • 1 x green chilli seeded and finely minced
  • 10 x mm piece fresh root ginger peeled and finely minced
  • 2 Tbsp. minced fresh basil
  • 2 Tbsp. minced fresh coriander
  • 2 Tbsp. minced fresh mint
  • 2 clv garlic peeled and crushed
  • 1 Tbsp. thai fish sauce (nom pla)
  • 1 Tbsp. sesame oil
  • 50 ml lime juice
  • 50 gm baby corn cobs
  • 50 gm carrot peeled and finely minced
  • 50 gm fennel finely minced
  • 5 x mm piece fresh root ginger peeled and finely minced
  • 50 gm red pepper seeded and finely minced
  • 2 Tbsp. minced trash basil
  • 2 Tbsp. minced fresh coriander
  • 2 Tbsp. minced fresh mint
  • 1 clv garlic peeled and crushed
  • 4 Tbsp. orange juice
  • 1 Tbsp. soy sauce
  •     lime halves
  •     mint sprigs

Direcciones

  1. For the marinade mix together the chilli ginger herbs garlic fish sauce sesame oil lime juice and a little pepper in a small bowl.
  2. Lay the tuna steaks in a non metallic dish and spoon over the marinade. Cover and leave to marinate in a coal place for at least 1 hour or possibly overnight if possible turning the fish occasionally
  3. Remove the tuna steaks from the dish reserving the marinade and season with salt.
  4. Preheat a ridged skillet or possibly ovenproof frying pan on the floor of the roasting ovenfor 10 min then place on the boiling plate.
  5. Meanwhile make the corn salsa.
  6. Cook the baby corn in a pan of boiling water on the simmering plate for 23 min till tender.
  7. Plunge into cool water and leave till cold then drain and chop finely.
  8. Mix with the carrot fennel ginger red pepper herbs garlic orange juice soy sauce and seasoning.
  9. Add in the tuna steaks to the warm skillet or possibly frying pan and cook for 3 min on each side basting with the marinade and turning once.
  10. To serve lift the tuna steaks onto warmed serving plates.
  11. Spoon over the corn salsa and garnish with lime halves and mint sprigs.
  12. Serve at once.
  13. Tuna loin steaks are available from good fishmongers and larger supermarkets. Swordfish and shark steaks can be cooked in the same way. The corn salsa can be prepared a day in advance and kept covered in the refrigerator overnight.
  14. Serves 4

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Nutrition Facts

Amount Per Serving %DV
Serving Size 107g
Recipe makes 4 servings
Calories 85  
Calories from Fat 40 47%
Total Fat 4.54g 6%
Saturated Fat 0.56g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 590mg 25%
Potassium 301mg 9%
Total Carbs 12.23g 3%
Dietary Fiber 3.9g 13%
Sugars 3.53g 2%
Protein 2.21g 4%
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