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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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50 minMain dishpotatoes, leeks, saveloy, potato,potato leek dish with cervelat -
45 minMain dishsunflower oil, coconut milk, noodles, mie, large shrimp, green bean, spring / forest onion, lime, lemongrass, fresh coriander, Red pepper, garlic, tomato paste, Thai fish sauce, soy sauce, sugar, sesame oil, fresh ginger, coriander powder (ketoembar),red curry with shrimps -
20 minMain dishsalmon, soba noodles, vegetable stock cube, peas, sugar snaps, forest outing, grater of lime, extra virgin olive oil, White wine vinegar, juice of lime, garlic, basil,thai noodles with green vegetables and steamed salmon
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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