Prep & Cooking Time: 15 min.
Yield: 4 servings
Serving Size: 1.000 Measurement
4 sprigs fresh dill
1 Tbsp olive oil
1 cup sun-dried tomatoes
16 oz raw, fresh tuna steaks (4 - 4 oz steaks)
1 Tbsp peppercorn dressing
1 Tbsp dijon mustard (regular or creamy)
Directions:
1. In a pan, using 1 tsp olive oil, saute sun-dried tomatoes for 2-3 minutes, set aside
2. In a bowl, mix dijon mustard and peppercorn dressing
3. Heat 2 tsp olive oil in pan, coat both sides of tuna with mustard & dressing and cook 3-4 minutes on each side, or until done
4. Separate sun-dried tomatoes onto 4 plates, place 1 tuna steak on each plate on top of tomatoes, garnish each tuna with 1 sprig of fresh dill
Nutrition Facts
Per 1.000 Measurement
Total Calories:
140
Carbohydrates:
8.04 g
Total Fat:
7.83 g
Protein:
10.61 g
Sat Fat:
1.32 g
Fiber:
1.67 g
Cholesterol:
16 mg
Sodium:
410 mg
Diabetic exchange:
Starch: 0.100
Meat: 3.000
Fat: 1.300
Vegetable: 0.500
