Pepper Tuna Steaks and Melon Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 6.8 μg | (34 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 299 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams Tuna steak (in one piece)
- 5 Tbsps Lime juice
- 4 Tbsps light soy sauce
- ½ Cantaloupe
- 1 red Pepperoncini
- 1 white onion
- 1 garlic clove
- 1 pc (walnut-sized) ginger
- 3 sprigs Basil
- 4 Tbsps refined sesame oil
- 5 Tbsps mixed black and white peppercorns
- Lime wedge (for garnish)
Preparation steps
Rinse tuna loin and pat dry. Drizzle tuna loin with 2 tablespoons lime juice and 2 tablespoons soy sauce and let stand.
For the salsa, peel cantaloupe, remove seeds and cut into very small cubes. Rinse pepperoncinis, halve lengthwise, remove seeds and cut into thin strips. Peel onion, garlic and ginger and chop finely. Set aside some pepperoncini strips for garnish. Mix remaining pepperoncini strips, cantaloupe, onion, garlic and ginger.
Rinse basil, shake dry and set aside about 8 leaves for garnish. Finely chop remaining basil and stir into salsa mixture with 1 tablespoon sesame oil. Season salsa to taste with about 3 tablespoons lime juice and 2 tablespoons soy sauce.
Coarsely grind peppercorns in a food processor and spread on a plate. Roll tuna loin in peppercorns to coat.
Heat remaining 3 tablespoons sesame oil in a wide pan and sear tuna loin over high heat for 2-3 minutes. Distribute melon salsa on plates. Cut tuna loin into slices, arrange on the salsa and garnish with lime wedges, pepperoncini strips and basil leaves to serve.
