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Ингредиенты
- 3 x 1 inch tuna loin steaks
- 12 slc Coppa
- 6 x Plum tomatoes, halved
- Â Â Extra virgin olive oil
- Â Â Cracked black pepper
- Â Â Soft thyme leaves
- 1 x Clove garlic, finely minced
- 175 gm Mixed herb and salad leaves
- 175 gm Baby asparagus
- 1 x 85 grams who parmesan pcs
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Lemon juice
- 1 handf basil leaves, minced
- 2 tsp Brown sugar
Инструкции
- In a baking dish place the coppa with the tomatoes cut side up.
- Sprinkle the tomatoes with pepper, thyme and garlic and drizzle with extra virgin olive oil.
- Bring a pan of salted water to the boil and blanche the asparagus. Plunge immediately into iced cool water. Chop into 1 inch pcs. Brush the tuna steaks lightly with extra virgin olive oil. In a warm griddle pan which is smoking, briefly sear the tuna for approximately 60 seconds each side.
- Arrange the mixed leaves and asparagus on three plates and top with tomatoes and crispy coppa. Place the seared tuna on top of the leaves and arrange slivers of parmesan on top and drizzle with dressing.
- To make the dressing, combine all the ingredients together.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 967g | |
| Calories 439 | |
| Calories from Fat 253 | 58% |
| Total Fat 28.74g | 36% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 2161mg | 62% |
| Total Carbs 45.06g | 12% |
| Dietary Fiber 11.8g | 39% |
| Sugars 29.96g | 20% |
| Protein 9.45g | 15% |
