| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
A, Food, Of, To, Z |
2 |
Servings |
INGREDIENTS
| 2 |
|
160 g, 5 1/2oz fresh tuna |
|
|
steaks |
| 1 |
t |
Fresh ginger, grated |
| 1 |
|
Clove garlic, crushed |
| 1 |
|
Lime, juice of |
| 2 |
T |
Olive oil |
| 2 |
|
Apples, cleaned and washed |
| 1 |
|
Baby spinach leaves |
| 1 |
t |
Creamed horseradish |
|
|
Salt and pepper |
| 1 |
|
Ripe pineapple |
| 1 |
|
Red chilli de-seeded |
|
|
chopped finely |
| 100 |
|
White wine vinegar, 3 1/2fl |
|
|
oz |
| 100 |
g |
Brown sugar, 4oz |
| 1 |
|
Snipped coriander |
INSTRUCTIONS
In a bowl or container mix together the ginger, garlic, lime juice and
olive oil with a little salt and pepper. Place the tuna steaks in this
mixture and leave to marinade for 10 minutes. Meanwhile to make the
dressing simply mix the vinegar and sugar together in a saucepan and
bring to a vigorous boil. Once the solution has boiled for 5 minutes
take off the heat and leave to cool slightly. Peel and dice the
pineapple into a small sized dice and mix with the chilli then add
both ingredients to the vinegar and sugar. Leave to infuse for a few
minutes. Meanwhile place the marinated tuna steaks on the pre-heated
grill bars or under a normal grill and cook for 3 minutes each side.
Mix together the spinach leaves with some grated apple including the
skin. Place this in a serving dish with the tuna steaks on top. For
the dressing, just before serving simply add the fresh green coriander
leaves to the sweet and sour dressing. Pour this liberally over the
steaks or alternatively in a small sauce bowl on the side. Converted
by MC_Buster. Per serving: 409 Calories (kcal); 14g Total Fat; (29%
calories from fat); 1g Protein; 77g Carbohydrate; 0mg Cholesterol;
21mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable;
1 1/2 Fruit; 2 1/2 Fat; 3 1/2 Other Carbohydrates Converted by
MM_Buster v2.0n.
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