Informations supplémentaires
35 min.
|
586 kcal
|
easy
|
|
Printable version
1. Setup
Slice the zucchini and onion into rounds. Cut the peppers into 4 or 6 pieces. Slice the bread in 2. Thinly slice the radish and put in a bowl of water to make it crunchy. Cut the lemon in 2.
2. Grill the vegetables
Put the vegetables in a bowl with a drizzle of oil, salt and pepper. Mix. Place on a baking sheet lined with baking paper and bake in the oven for 22-25 minutes.
3. Cook the bread
Brush bread with oil. Put on a baking sheet. Bake in the oven for 10-12 minutes until browned.
4. Prepare the salsa verde
Put the parsley, 1 2P | 2 3P tbsp. of capers or more to taste, garlic, the juice of a quarter lemon and about 1/4 cup of olive oil in a food processor. Grind until it becomes a salsa. Add more oil if needed. Add a pinch of sugar to reduce the bitterness of the sauce if desired.
5. Sear the tuna
Season the tuna with salt and pepper. Heat a drizzle of oil in a skillet over high heat. Cook 1 minute on each side. Cut into thin slices.
6. Plate your dish
Serve the slices of tuna with the vegetables and the bread. Garnish with the salsa verde and lemon juice to taste. Bon appétit!
340gTuna Steak(s)
2unitCiabatta Bread
6unitMini colorful peppers
2unitFresh Parsley and Basil
1unitLemon
0.5unitCapers
1unitGarlic Clove(s)
0.5unitRed Onion(s)
1unitZucchini(s)
1unitRadishes
What you need
food processor, pan or grill, tongs, bowls
586 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
33g
11%
fat
35g
54%
cholesterol
47mg
16%
fiber
5g
20%
protein
36g
saturated
6g
30%
sodium
456mg
19%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg