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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