Spanish · Dinner
Grilled Tuna Steak
Grilled tuna steak seasoned with smoked paprika and lemon, served over white beans tossed with garlic, parsley and sherry vinegar. A Spanish-style char on the fish pairs with a fibre-rich bean base, olive oil and a bright citrus finish, keeping the plate light, protein-forward and easy to digest.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
392Calories
39.2gProtein
14.6gFat
22.6gCarbs
1.6gSugar
8.1gFiber
774mgSodium
53.2mgChol
2.6gSat Fat
1120mgPotassium
135mgCalcium
4.3mgIron
3.1mcgVitamin B12
22mgVitamin C
Goes well with
Albariño wine
local
Horchata de chufa
international
gluten-free
protein-rich
low-calorie
low-carb
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Pat the tuna steak dry, brush both sides with 1 teaspoon olive oil, season with smoked paprika and salt.
2
Sauté
Warm 1 teaspoon olive oil in a small skillet over medium heat, add garlic and cook 30 seconds until pale gold.
3
Sear
Cook the tuna steak on a hot griddle pan over high heat for 90 seconds per side until deeply char-marked and still pink at the centre.
4
Plate
Spoon the cooked cannellini beans onto a plate, add arugula, stir sherry vinegar and chopped parsley into the beans, top with sliced tuna, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g tuna steak
- 2 tsp2 tsp olive oil, for brushing the fish
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 44 lemon wedges
- 1 1/3 cup220g cooked cannellini beans
- 2 tsp2 tsp olive oil, for the beans
- 2 clove2 clove garlic
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp sherry vinegar
- a handful of arugula
