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                                    Amy King
                                
                            Roasted tuna steak with yellow rice and puffed tomatoes
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                    Ingredients
Directions
- 
                                Brush the tuna steak with olive oil and sprinkle with salt and pepper.
- 
                                Boil the rice with the turmeric in the stock and add the peas for the last 5 minutes.
- 
                                Cross the tomatoes and roast them in a dash of olive oil with the garlic at medium height in a frying pan.
- 
                                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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