Filter
Reset
Sort ByRelevance
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Scrape the winter carrot into thin slices lengthwise.
-
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.
-
Beat a dressing of 4 tablespoons of oil, the vinegar and 1 teaspoon mustard seed.
-
Season with salt and pepper mix.
-
Heat the rest of the oil in a frying pan.
-
Fry the tuna on high heat in 3-4 minutes from the outside brown and rosé on the inside (turn halfway).
-
Let the tuna rest, cut it into slices and season with salt and pepper.
-
Spoon the arugula, carrots and snow peas with the dressing.
-
Divide the salad over two plates and spread the tuna over it.
-
Sprinkle with the rest of the mustard seeds..
Blogs that might be interesting
-
25 minAppetizerolive oil, shallot, risotto rice, vegetable stock, frozen pea, flat leaf parsley, fresh mint, extra virgin olive oil, grana padano cheese,fresh green mini risotto
-
25 minAppetizerready-to-eat avocado, parsley, garlic chives, jalapeño pepper, buttermilk, anchovy fillets in canned oil, petit beurre bread, ready-to-eat mango, cherry tomatoes on the branch, chilled baby kale, Dutch shrimps,shrimp cocktail with avocado herb dressing
-
45 minAppetizercarrots, White asparagus, broccoli florets, grated spicy cheese, orange, flour, mild curry powder, egg whites, oil for frying, old white bread,vegetable fries
-
10 minAppetizerCarpaccio, Parmigiano Reggiano, mayonnaise, cold water, arugula, pappadum natural, fresh chives, extra virgin olive oil,crispy carpaccio
Nutrition
225Calories
Sodium0% DV2.040mg
Fat32% DV21g
Protein14% DV7g
Carbs1% DV3g
Fiber16% DV4g
Loved it