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Jacqueline B
Roasted tuna with parsley and lemon
A tasty Italian recipe. The main course contains the following ingredients: fish, garlic, fresh parsley, olive oil, lemon juice, tuna steaks (a 100 g), salt, cayenne pepper, onion and pomodori tomatoes.
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Ingredients
Directions
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Garlic peel and finely chop.
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Peel and chop parsley leaves from stems.
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In a bowl mix parsley, garlic, oil and lemon juice.
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Place tuna steaks in deep plate and sprinkle with salt and cayenne pepper.
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Steaks generously sprinkle with oil mixture and cover plate with plastic wrap.
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Leave the steaks in the fridge for approx.
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30 minutes.
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Meanwhile, bring plenty of water to the boil in the pan.
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Peel and chop onions.
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Tart into tomatoes, immerse in boiling water for a few seconds, rinse under cold water and skinn.
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Divide tomatoes in four parts, remove seeds and cut tomatoes into cubes.
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Heat 2 tablespoons of oil in a pan and fry the onion gently on a low heat.
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Add tomato cubes and let simmer for approx.
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5 minutes.
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Grill the grill pan, drain tuna steaks and steaks depending on the thickness in 4 to 6 minutes on high heat brown and rosé grilling, halfway turning.
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Add the remaining marinade to tomato sauce and let it warm, do not let it boil again.
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Spread tuna steaks over four plates and add sauce.
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Tasty with salad and stewed artichoke hearts..
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Nutrition
405Calories
Sodium21% DV500mg
Fat45% DV29g
Protein62% DV31g
Carbs1% DV4g
Fiber4% DV1g
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