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                                    Suzann Stephens
                                
                            Tuna steak with spicy vegetables
A tasty recipe. The main course contains the following ingredients: fish, oil, onion (finely chopped), korma curry paste, winter carrot (in strips), broad beans (fine (frozen, 300 g)), red pepper (in strips), tuna steaks ((frozen) and thawed ).
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                    Ingredients
Directions
- 
                                Heat 1 tablespoon of oil in the stir-fry stir fry the onion with the curry paste until it starts to smell.
- 
                                Spoon the carrot strips, the frozen broad beans and the paprika and pour over 50 ml of water.
- 
                                Stir fry for another 10 minutes on high heat and leave with a lid on the woks for 10 minutes on low heat.
- 
                                Season the vegetables with salt and (freshly ground) pepper.
- 
                                Heat the grill pan.
- 
                                Dab the tuna steaks dry with kitchen paper, thinly coat the steaks with oil and sprinkle with salt and (freshly ground) pepper.
- 
                                Put them in the pan and let them sear on both sides.
- 
                                The steaks may still be rosé inside.
- 
                                Serve directly with the stir-fried vegetables..
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Nutrition
                                320Calories
                            
                            
                                Sodium36% DV875mg
                            
                            
                                Fat25% DV16g
                            
                            
                                Protein54% DV27g
                            
                            
                                Carbs5% DV14g
                            
                            
                                Fiber44% DV11g
                            
                        
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