| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Worrall tho, Worrall1 | 1 | Servings |
INGREDIENTS
| 2 | 6 oz tuna steaks | |
| 3 | Garlic cloves, crushed with | |
| little salt | ||
| 2 | T | Harissa |
| 1/2 | Coriander, chopped | |
| 1/2 | Flat parsley, roughly | |
| chopped | ||
| 1 | t | Cumin |
| 1 | t | Paprika |
| 1 | Chilli, finely chopped | |
| 2 | T | Aged red wine vinegar |
| 3 | T | Balsamic vinegar |
| 4 | T | Extra virgin olive oil |
| 3 | oz | Burghal, soaked in boiling |
| water for 1/2 hour | ||
| then drained and | ||
| squeezed dry | ||
| Salt and pepper | ||
| 2 | Lemons, juice of | |
| 3 | Extra virgin olive oil | |
| 8 | T | Flat leaf parsley, finely |
| chopped | ||
| 3 | T | Mint, finely chopped |
| 1 | Spring onions, washed and | |
| chopped | ||
| 2 | Plum tomatoes, seeded and | |
| diced |
INSTRUCTIONS
a Marinade Put into the blender the chillies, cumin, paprika, balsamic vinegar, aged red wine, coriander, harissa, garlic and parsley. Add to the mixture the extra virgin olive oil. Take the tuna and slice off the skin and then cut the fish into chunks, or cubes for scouring. The tuna can then be placed onto the barbecue to be chargrilled for 2 minutes on each side. Tabbouleh salad: Squeeze the juice of 2 lemons and olive oil over the soaked burghal and mix together. Leave this to stand for 30 minutes and then add the parsley and spring onions. Season and top with tomatoes. Pour the tuna marinade on top of the tuna and serve with the tabbouleh salad. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s holding your atoms together”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 311
Calories From Fat: 56
Total Fat: 6.7g
Cholesterol: 0mg
Sodium: 2144.9mg
Potassium: 2261.2mg
Carbohydrates: 49.8g
Fiber: 26.2g
Sugar: 12.4g
Protein: 28.4g