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Ингредиенты
- 2 x 6 ounce tuna steaks
- 3 x Garlic cloves, crushed with a little salt
- 2 Tbsp. Harissa
- 1/2 bn Coriander, minced
- 1/2 bn Flat parsley, roughly minced
- 1 tsp Cumin
- 1 tsp Paprika
- 1 x Chilli, finely minced
- 2 Tbsp. Aged red wine vinegar
- 3 Tbsp. Balsamic vinegar
- 4 Tbsp. Extra virgin extra virgin olive oil
- 3 ounce Burghal, soaked in boiling water for 1/2 hour then liquid removed and squeezed dry Salt and pepper
- 2 x Lemons, juice of
- 3 fl ounce Extra virgin extra virgin olive oil
- 8 Tbsp. Flat leaf parsley, finely minced
- 3 Tbsp. Mint, finely minced
- 1 bn Spring onions, washed and minced
- 2 x Plum tomatoes, seeded and diced
Инструкции
- Marinade:Put into the blender the chillies, cumin, paprika, balsamic vinegar, aged red wine, coriander, harissa, garlic and parsley.
- Add in to the mix the extra virgin extra virgin olive oil. Take the tuna and slice off the skin and then cut the fish into chunks, or possibly cubes for scouring. The tuna can then be placed onto the barbecue to be chargrilled for 2 min on each side.
- Tabbouleh salad:Squeeze the juice of 2 lemons and extra virgin olive oil over the soaked burghal and mix together.
- Leave this to stand for 30 min and then add in the parsley and spring onions. Season and top with tomatoes.
- Pour the tuna marinade on top of the tuna and serve with the tabbouleh salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 760g | |
| Calories 1510 | |
| Calories from Fat 1270 | 84% |
| Total Fat 144.14g | 180% |
| Saturated Fat 19.32g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 1986mg | 57% |
| Total Carbs 63.83g | 17% |
| Dietary Fiber 27.3g | 91% |
| Sugars 20.3g | 14% |
| Protein 12.94g | 21% |
