Italian · Dinner
Grilled Tuna Steak with Herbs (High-Protein)
Grilled tuna steak seared with garlic, parsley, and lemon juice, served alongside warm cannellini beans and peppery arugula dressed in olive oil. Topped with a soft-boiled egg and fresh lemon wedge. Bright, herbaceous, and Mediterranean with charred exterior and rare pink centre.
$7
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
481Calories
56.4gProtein
18.9gFat
22.8gCarbs
1.6gSugar
6.6gFiber
783mgSodium
471mgChol
4.1gSat Fat
1350mgPotassium
150mgCalcium
4.9mgIron
10.2mcgVitamin B12
22mgVitamin C
gluten-free
pescatarian
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat tuna steak dry, rub with half the olive oil, minced garlic, salt and pepper. Let sit 10 minutes.
2
Boil
Cook egg in boiling water over high heat for 6 minutes until set but soft-centred. Transfer to cold water and peel.
3
Grill
Sear tuna steak on high-heat grill pan for 2 minutes per side until opaque exterior with char marks and rare pink centre.
4
Plate
Toss warm beans and arugula with remaining olive oil and lemon juice. Arrange on plate, top with sliced tuna and halved egg. Garnish with parsley and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tuna steak
- 1 cup90g, about half a 15 oz can, drained cannellini beans
- 22 eggs
- 22 small handful (40g) arugula
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp parsley
- 11 lemon
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
