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Correo Electrónico
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Ingredientes
- 1 lb asparagus cut in 1/2-inch pcs
- 4 x plum tomatoes, diced
- 1/2 c. pitted and minced green olives
- 1/2 c. minced fresh cilantro
- 2 Tbsp. liquid removed capers
- 1/2 tsp crushed red pepper flakes up to 1 tsp
- 16 ounce dry orzo
- 2 c. nonfat chicken broth warmed
- 1 tsp extra virgin olive oil (optional) Extra virgin olive oil cooking spray
- 1/8 tsp crushed saffron
- 4 x fresh tuna filets (8 ounce each) salt and pepper to taste
Direcciones
- Start grill. Cook asparagus in boiling salted water till crisp tender, 1 to 2 min. Drain. Stir together asparagus, tomatoes, olives, cilantro, capers and pepper flakes in a large bowl. Set aside. Cook orzo according to package directions. Drain and return to pan. Stir in broth, extra virgin olive oil
- (if using), saffron and reserved vegetables. Cook, stirring occasionally till heated. (I'd transfer to a microwave casserole and heat which way).
- Spray tuna filets with extra virgin olive oil cooking spray. Season with salt and pepper to taste. Grill till desired doneness, about 3 min per side for medium - rare. Slice into thin strips.
- To serve: Spoon orzo into bottom of tagine or possibly into serving bowls and top with tuna.
- NOTES : The original recipe called for 3 tbsp. of extra virgin olive oil, and full fat broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 478 | |
| Calories from Fat 49 | 10% |
| Total Fat 5.62g | 7% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 398mg | 17% |
| Potassium 527mg | 15% |
| Total Carbs 90.16g | 24% |
| Dietary Fiber 6.3g | 21% |
| Sugars 5.78g | 4% |
| Protein 16.92g | 27% |
