dish
Seared Tuna with Puttanesca Vinaigrette

4
Serves
251
Calories
16
Nutrients
16
Vitamins

Ingredients

1 ounce red wine vinegar
1 tablespoon dijon mustard
4 ounces extra virgin olive oil
1/2 teaspoon capers, minced
2 cups sugar snap peas or haricot verts (green beans)
1/2 cup ripe tomatoes, diced
1 pinch fresh thyme
1 pinch capers
pinch
1 - 1.5 pounds center cut, Yellowfin Tuna (grade 2+ or 1) cut into 6-ounce portions

Cooking Instructions

For the vinaigrette:

1. Puree the tomatoes, garlic, mustard and vinegar until smooth.

2. Slowly drizzle olive oil in to emulsify.

3. Season with salt and pepper, then add olives and capers. (Do not blend)

For the vegetables:

1. Steam or blanch your preferred vegetables.

2. In a pan, sauté tomatoes, garlic, thyme, shallots, pinch of capers and the steamed or blanched vegetables.

3. Season and drizzle with extra virgin olive oil. Remove from heat and set aside.

For the tuna:

1. In a separate hot skillet, sear the seasoned tuna steaks to desired temperature.

To serve:

1. On four plates, arrange the sautéed tomatoes and vegetables. Top with the tuna steak and drizzle the Puttanesca vinaigrette around the plate.

Serving Size: 6 oz tuna with vinaigrette and vegetables

Nutrition Information

Number of Servings: 4
Calories
251
Protein
42 g
Total Carbohydrate
6 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
3 g
Total Fat
6 g
Saturated Fat
1 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Cholesterol
77 mg
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
56 %
Percent Calories from Carbohydrate
22 %
Percent Calories from Fat
23 %
Vitamin A
706 IU
Vitamin B1- Thiamin
1 mg
Vitamin B3 - Niacin
17 mg
Vitamin B6
2 mg
Vitamin B12
1 mcg
Biotin
2 mcg
Vitamin C
18 mg
Folate
29 mcg
Vitamin E
3 IU
Vitamin K
28 mcg
Pantothenic Acid
1 mg
Calcium
54 mg
Phosphorus
359 mg
Potassium
962 mg
Sodium
104 mg
Zinc
1 mg