Rosemary tuna steak – detailed recipe preparations. Nutritional value of one serving: (4-6 total) Calories 345, total fat 13 g, saturated fat 2 g, protein 53 g, carbohydrates 1 g., Fiber 1 g., Cholesterol 102 mg., Sodium 206 mg., Sugar 0 г. 
Photo of the dish: Анна УильямсTime: 1 hour. 20 minutes. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 sprigs of fresh rosemary, separate leaves, chop
- 6 sprigs of fresh thyme, separate leaves, chop finely
- 3 feathers of green onions, cut into ringlets
- 3 tbsp. l olive oil
- 2 tuna fillets, each weighing 450 gr., Cut in half into layers 2.5 cm thick.
- Sea salt and freshly ground pepper
Recipes with similar ingredients: tuna, rosemary, thyme, onion green
Recipe preparation:
- Grate tuna fillet with pepper and salt, put on a dish. AT mix a small bowl of rosemary, thyme, green onion and 1 tbsp. l olive oil. Grate the tuna fillet with the resulting herbal mixture with both sides; cover with a film and refrigerate for 1 – 4 hours.
- In a preheated pan, brown the tuna fillet in the remaining 2 tbsp olive oil, for 2-3 minutes on each side.
- Put the tuna steak on a cutting board and leave for 5 minutes, then cut into slices.
