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Ingredientes
- 1 c. red wine
- 1/4 c. red wine vinegar
- 1 tsp Dijon mustard
- 2 x finely-chopped shallots - (abt 1/4 c.)
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 tsp fresh thyme leaves
- 1 whl clove
- 4 Tbsp. butter
- 8 x tuna steaks, 1/2" thick - (3 ounce ea)
- 1 c. stemmed arugula leaves - (tightly packed)
Direcciones
- Bring wine, vinegar, mustard, shallots, salt and pepper to taste, thyme and clove to boil in covered 9-inch heavy non-reactive skillet. Immediately reduce heat to low and arrange tuna in overlapping circular pattern in skillet. Replace lid and simmer 1 minute.
- Remove from heat, add in butter to skillet and arrange arugula on top of fish. Steep off heat, covered, 6 min.
- To serve, arrange small mounds of arugula on 4 plates, place 2 pcs of tuna on each mound and pour sauce around.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 2 servings | |
| Calories 314 | |
| Calories from Fat 204 | 65% |
| Total Fat 23.23g | 29% |
| Saturated Fat 14.62g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 201mg | 8% |
| Potassium 198mg | 6% |
| Total Carbs 3.74g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.9g | 1% |
| Protein 0.63g | 1% |
