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Amy King
Roasted tuna steak with yellow rice and puffed tomatoes
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Ingredients
Directions
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Brush the tuna steak with olive oil and sprinkle with salt and pepper.
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Boil the rice with the turmeric in the stock and add the peas for the last 5 minutes.
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Cross the tomatoes and roast them in a dash of olive oil with the garlic at medium height in a frying pan.
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Heat a grill pan and toast the tuna for 2-3 minutes per side. Turn the tuna steaks for a tart effect half a quarter of a turn. Serve the tuna on the rice with the tomatoes.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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