Grilled Tuna with Sauce Vierge and Spinach

Portions: 12 Portion size: 5 oz (150 g) tuna

Portions: 12 Portion size: 5 oz (150 g) tuna

U.S.

Metric

Ingredients

7 floz

2GG mL

Olive oil

2/3 oz

2G g

Garlic, chopped

112 tsp

1G g

Basil, chopped

1

1

Small chile, such as cayenne, coarsely chopped

to taste

to taste

Salt

to taste

to taste

Pepper

12

12

Tuna steaks, 5 oz (150 g) each

3 lb

1.5 g

Cooked spinach, buttered

1 pt

5GG mL

Sauce Vierge (p. 197)

Procedure

Combine the olive oil, garlic, basil, chile, salt, and pepper to make a marinade.

Marinate the tuna for 1 hour.

Grilled Tuna with Sauce Vierge and Spinach

3. Grill the tuna steaks, keeping them medium rare.

4. For each portion, place 4 oz (125 g) hot spinach on a plate. Place the tuna steak on top. Drizzle the sauce around.

Per serving:

Calories, 500; Protein, 35 g; Fat, 39 g (68% cal.); Cholesterol, 75 mg; Carbohydrates, 6 g; Fiber, 3 g; Sodium, 210 mg.

Grilled Tuna with Sauce Vierge and Spinach

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Good Carb Diet

Good Carb Diet

WHAT IT IS A three-phase plan that has been likened to the low-carbohydrate Atkins program because during the first two weeks, South Beach eliminates most carbs, including bread, pasta, potatoes, fruit and most dairy products. In PHASE 2, healthy carbs, including most fruits, whole grains and dairy products are gradually reintroduced, but processed carbs such as bagels, cookies, cornflakes, regular pasta and rice cakes remain on the list of foods to avoid or eat rarely.

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