Griddled Lemon and Parsley Tuna with Romesco Salad

Succulent griddled tuna steaks paired with a vibrant roasted pepper, tomato, and almond romesco salad in a spicy dressing.

Healthy Dinner Seafood High Protein Tuna Peppers

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

27.6g

per serving

110.4 g total

Fat

50.7g

per serving

202.8 g total

Protein

35.6g

per serving

142.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Red Wine Vinegar

Fruits

piece

Lemon

zest and juice

GrainsCereals

0.5

loaf

Ciabatta Bread

cut into 3cm pieces

NutsSeeds

Almond

blanched

cloves

Garlic

peeled and finely chopped

tbsp

Basil

fresh, finely chopped

tsp

Smoked Paprika

tsp

Cayenne Pepper

to taste

tbsp

Parsley

flatleaf, finely chopped

OilsFats

Olive Oil

for frying bread

Olive Oil

for dressing

Olive Oil

for tuna marinade

Seafood

piece

Tuna Steak

Vegetables

piece

Red Pepper

piece

Tomato

vine-ripened, quartered

Method

Mix dressing into the salad and serve alongside the tuna.

Griddle tuna for 2-3 minutes per side until cooked.

Marinate tuna with oil, lemon, and parsley in a bowl.

Whisk olive oil, vinegar, basil, paprika, and cayenne for the dressing.

Peel the peppers and combine with ciabatta, tomatoes, almonds, and garlic.

Fry 3cm ciabatta pieces in oil for 2-3 minutes until crisp.

Steam peppers in a plastic bag for five minutes.

Roast peppers on a baking tray for 30-35 minutes until blackened.

Preheat the oven to 200°C.