Seared Spiced Tuna with Zucchini — Thon aux épices sur lit de courgettes

Name: Seared Spiced Tuna with Zucchini — Thon aux épices sur lit de courgettes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Place the tuna steak on top and finish with some grated beetroot salad; 6 servings Take your tuna steaks and press gently the bottom and face in the crushed seeds; 6 servings Mix together the balsamic vinegar with the hazelnut oil; 6 servings Grate your peeled beetroot; 1 Tbsp Add of olive oil and set aside; 1 large Take a frying pan and heat one tbsp olive oil; 3 Sprinkle over more drops of olive oil and serve without waiting, with a dash of lemon juice if you like; 6 servings Add salt and pepper; 6 servings Add salt and pepper, the mixed zucchini, and the fresh chopped coriander; 1 pint Take a mortar and crush all the spices seeds together (exce for the fleur de sel); 1 small Chop in the other zucchini; 6 servings Cook one zucchini cut in pieces in boiling water for 10 mns or so. Mix it well with a hand processor (30 s is enough); 6 servings Wash the zucchinis; 6 servings Mix with the beetroot and set aside; 6 servings Sear on each side for about 30 s or less. Make sure the tuna flesh stays rosé; 6 servings Sprinkle with fleur de sel and 3 dill sprigs; 1 small Take a plate and in the middle, place a of the zucchinis (the size of your tuna steaks) in the middle

Seared Spiced Tuna with Zucchini — Thon aux épices sur lit de courgettes might be just the main course you are searching for. One serving contains 1052 calories, 99g of protein, and 60g of fat. This recipe serves 6. This recipe covers 46% of your daily requirements of vitamins and minerals. Head to the store and pick up grate your beetroot, sprinkle over more drops of olive oil and serve without waiting, take a plate and in the middle, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Ingredients

Servings:

6servings

Place the tuna steak on top and finish with some grated beetroot salad 6servings

Take your tuna steaks and press gently the bottom and face in the crushed seeds 6servings

Mix together the balsamic vinegar with the hazelnut oil 6servings

Grate your peeled beetroot 1Tbsp

Add of olive oil and set aside 1large

Take a frying pan and heat one tbsp olive oil 3

Sprinkle over more drops of olive oil and serve without waiting, with a dash of lemon juice if you like 6servings

Add salt and pepper 6servings

Add salt and pepper, the mixed zucchini, and the fresh chopped coriander 1pint

Take a mortar and crush all the spices seeds together (exce for the fleur de sel)1small

Chop in the other zucchini 6servings

Cook one zucchini cut in pieces in boiling water for 10 mns or so. Mix it well with a hand processor (30 s is enough)6servings

Wash the zucchinis 6servings

Mix with the beetroot and set aside 6servings

Sear on each side for about 30 s or less. Make sure the tuna flesh stays rosé 6servings

Sprinkle with fleur de sel and 3 dill sprigs 1small

Take a plate and in the middle, place a of the zucchinis (the size of your tuna steaks) in the middle

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna works really well with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Rabble Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.