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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 3 x Eight-oz tuna steaks Salt and pepper
- 24 whl cherry tomatoes
- 7 whl scallions -- cut into
- 1/2 x " wedges
- 6 c. Watercress leaves -- torn Into pcs
- 3 tsp Capers
- 1/2 c. Nicoise olives -- pitted
- 3 whl anchovy fillets -- Rinsed and chopped
- 1/4 c. Nicoise vinaigrette (See
Direcciones
- Brush grill lightly with oil. Heat grill to medium warm. rub tuna with oil.
- Sprinkle with salt and pepper. Sear till just pink in center, 3 to 3 1/2 min per side. Let cold. slice across into 1/4-inch strips. Toss tuna, tomatoes, scallions, watercress, capers, olives and anchovies with vinaigrette. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 8 servings | |
| Calories 52 | |
| Calories from Fat 18 | 35% |
| Total Fat 2.08g | 3% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Potassium 514mg | 15% |
| Total Carbs 7.92g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.8g | 3% |
| Protein 2.29g | 4% |
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