1/2 cup finely chopped oil-packed sun-dried tomatoes, drained
1/4杯切碎的油加油橄榄
5汤匙。特级初榨橄榄油
2-1/2 TBS。新鲜的柠檬汁
1汤匙。切碎的刺山柑
1汤匙。minced fresh flat-leaf parsley
1汤匙。切碎的葱
2茶匙。切碎的新鲜牛至
1/2茶匙。细磨碎的橙皮
犹太盐和新鲜的黑胡椒粉
对于金枪鱼:
1-1/2 TBS。橄榄油;更多用于刷烤架
四到六1-1/4英寸厚的金枪鱼牛排(每根6至8盎司)
1茶匙犹太盐
营养信息
营养样本量基于六份
卡路里(KCAL):420
脂肪卡路里(KCAL):230
脂肪(G):26
饱和脂肪(G):4.5
多不饱和脂肪(G):4.5
Monounsaturated Fat (g): 16
胆固醇(MG):65
钠(MG):570
碳水化合物(G):4
纤维(G):1
蛋白质(G):40
准备
Make the relish:
Combine all the ingredients, seasoning with salt and pepper to taste. (The saltiness of the ingredients in this relish will vary, so make sure to taste before seasoning.)
The relish by itself is delicious. Although, I found that it overwhelmed the taste of tuna. I make the relish by itself and serve it as a bruschetta appetizer.
Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…
Write a Review