Chilli Tuna Happen
Nutritional values
(Percentage of daily recommendation)
| Calorie | 609 cal. | (29 %) | ||
| Protein | 40.75 g | (42 %) | ||
| Fat | 48.6 g | (42 %) | ||
| Carbohydrates | 3.96 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.43 g | (5 %) |
| Vitamin A | 53.54 mg | (6,693 %) | ||
| Vitamin D | 2.71 μg | (14 %) | ||
| Vitamin E | 0.72 mg | (6 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 37.45 mg | (312 %) | ||
| Vitamin B₆ | 1.55 mg | (111 %) | ||
| Folate | 11.56 μg | (4 %) | ||
| Pantothenic acid | 0.52 mg | (9 %) | ||
| Vitamin B₁₂ | 3.18 μg | (106 %) | ||
| Vitamin C | 59.26 mg | (62 %) | ||
| Potassium | 855.46 mg | (21 %) | ||
| Calcium | 19.39 mg | (2 %) | ||
| Magnesium | 67.15 mg | (22 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 0.59 μg | (0 %) | ||
| Zinc | 0.74 mg | (9 %) | ||
| Saturated fatty acids | 6.63 g | |||
| Cholesterol | 64.07 mg |
Ingredients
- For the tuna
- 400 grams fresh Tuna
- olive oil (for cooking)
- 2 red Bell pepper
- 6 Tbsps lemon juice
- 100 milliliters olive oil
- 1 garlic clove
- 1 tsp Anchovy paste
- salt
- freshly ground peppers
- For the sauce
- 1 sm can Tuna (80 grams or approximately 3 oz)
- 100 milliliters olive oil
- 2 Tbsps lemon juice
- 80 milliliters Vegetable broth
- 50 grams large Caper
- Basil (fried, for garnish)
- Black cumin seeds
Preparation steps
For the tuna, rinse the peppers, cut into quarters and remove the seeds and ribs. Place on a baking sheet and bake in a hot oven (220°C) (approximately 425°F) until the skin is almost black and blistered. Remove from the oven, let cool slightly and remove the skin.
Mix 75 ml (approximately 1/4 cup) olive oil and 3 tablespoons lemon juice. Add crushed garlic, season with salt and pepper and marinate the pepper strips in the mixture for about 1 hour.
Cut the tuna into 3 cm (approximately 1 inch) thick slices, season with salt, pepper, and 1 tablespoon of lemon juice and sear on all sides in olive oil. The fish should remain pink inside.
Mix 25 ml (approximately 1 1/2 tablespoons) of olive oil with anchovy paste, and 2 tablespoons of lemon juice and coat the tuna strips with the mixture. Add the marinated peppers.
Drain the liquid from the canned tuna and puree with lemon juice, broth and 30 grams (approximately 1 oz) capers and season with salt and pepper. To serve, cut the tuna strips into thick slices and serve with the sauce on plates. Garnish with remaining capers, fried basil leaves and some black cumin seeds.
