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Ingredientes
- 3 x Blood oranges peeled, segmented (or possibly regular, if out of season)
- 1/2 c. Julienned fennel
- 3 Tbsp. Thinly-sliced scallion
- 1 Tbsp. Currants
- 1/4 c. Red wine vinegar
- 1 tsp Honey Salt to taste Freshly-grnd black pepper to taste
- 4 x Tuna steaks - (6 to 8 ounce ea)
- 1/4 c. Fresh mint leaves
- 2 Tbsp. Extra virgin olive oil
Direcciones
- Mix together the oranges, fennel, scallion, currants, vinegar and honey in a medium bowl. Season with salt and pepper and let sit at room temperature for 30 min.
- Preheat grill.
- Rub each tuna steak on both sides with the mint leaves and brush with the extra virgin olive oil. Season with salt and pepper and grill for 2 min on each side for rare or possibly longer for desired doneness.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Grilled Tuna Rubbed With Fresh Mint With Orange And Fennel Relish".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 72 | |
| Calories from Fat 60 | 83% |
| Total Fat 6.79g | 8% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 69mg | 2% |
| Total Carbs 2.47g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.51g | 1% |
| Protein 0.27g | 0% |
