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BETORKAR
Salad with carrot ribbons and tuna
A tasty recipe. The starter contains the following ingredients: fish, winter carrot ((about 250 g), peeled), snow peas, olive oil, red wine vinegar, mustard seed, ground pepper mix, tuna steak ((150 g), at room temperature), arugula (lettuce and a 75 g).
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Ingredients
Directions
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Scrape the winter carrot into thin slices lengthwise.
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Boil or steam the snow peas with carrot ribbons in 3-5 minutes al dente, put them in a colander and rinse them with cold water.
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Beat a dressing of 4 tablespoons of oil, the vinegar and 1 teaspoon mustard seed.
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Season with salt and pepper mix.
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Heat the rest of the oil in a frying pan.
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Fry the tuna on high heat in 3-4 minutes from the outside brown and rosé on the inside (turn halfway).
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Let the tuna rest, cut it into slices and season with salt and pepper.
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Spoon the arugula, carrots and snow peas with the dressing.
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Divide the salad over two plates and spread the tuna over it.
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Sprinkle with the rest of the mustard seeds..
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Nutrition
225Calories
Sodium0% DV2.040mg
Fat32% DV21g
Protein14% DV7g
Carbs1% DV3g
Fiber16% DV4g
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