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Ingredientes
- 1 bn asparagus
- 2 x fennel bulbs quartered
- 1/2 lb snow peas
- 8 quart boiling salted water
- 3 x bell peppers
- 1 pt cherry tomatoes
- 4 x tuna steaks - (6 to 8 ounce ea)
- 1/4 c. extra virgin olive oil for brushing
- 1/2 c. fruity extra-virgin extra virgin olive oil
- 1/4 c. red wine vinegar
- 1 Tbsp. balsamic vinegar
- 2 tsp Dijon mustard
- 1 x garlic clove chopped
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper
Direcciones
- Build warm charcoal fire; allow coals to burn down to glowing red.
- Trim asparagus, fennel and snow peas. Blanch for 1 minute in the boiling water, then plunge into ice water to stop cooking. Drain and set aside.
- Core and cut peppers into strips. Remove stems from tomatoes and leave whole. Set aside.
- Lightly brush tuna steaks with oil. Grill till flesh registers 145 degrees (about 3 to 7 min per side, depending on thickness), turning once.
- Place tuna steaks on warm platter. Surround with vegetables. Drizzle vinaigrette sauce over top.
- To make vinaigrette sauce, combine oil, vinegars, mustard, garlic, salt and pepper. Mix well.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1490g | |
| Recipe makes 6 servings | |
| Calories 158 | |
| Calories from Fat 85 | 54% |
| Total Fat 9.68g | 12% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 513mg | 21% |
| Potassium 554mg | 16% |
| Total Carbs 15.63g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 5.34g | 4% |
| Protein 3.13g | 5% |
