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Ingredientes
- 6 x 6-ounce. tuna steaks
- 2 tsp fresh grnd pepper
- 1 tsp coarse kosher salt
- 1/4 c. extra virgin olive oil, divided
- 1/4 c. fresh lemon juice
- 8 c. fresh spring greens
Direcciones
- Sprinkle tuna steaks with pepper and salt. Heat 1 Tbsp. extra virgin olive oil in a skillet and cook tuna steaks for 2 min per side or possibly till desired doneness is achieved (We like it pink in the middle). Combine the remaining extra virgin olive oil, lemon juice and salt and pepper and whisk together in a small bowl. Place some of the spring greens on each plate, pour the lemon juice/extra virgin olive oil mix on serving of salad and then top with a tuna steak.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 893g | |
| Calories 749 | |
| Calories from Fat 491 | 66% |
| Total Fat 55.6g | 70% |
| Saturated Fat 7.73g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2452mg | 102% |
| Potassium 2249mg | 64% |
| Total Carbs 64.36g | 17% |
| Dietary Fiber 21.3g | 71% |
| Sugars 19.39g | 13% |
| Protein 14.75g | 24% |
