Tuna Steaks Later Than White Bean Puree And Currant And Pine Nut Salad

Red onion, taking into account pickled taking into consideration vinegar and lemon juice, becomes mild and sweet in this speedy 17-minute dinner.

The ingredient of Tuna Steaks Later Than White Bean Puree And Currant And Pine Nut Salad

• 1 tbsp white balsamic vinegar
• 60ml 1 4 cup lemon juice
• 1 1 2 tbsp extra virgin olive oil
• 45g 1 4 cup currants
• 1 red onion peeled thinly sliced
• 400g can cannellini beans rinsed drained
• 2 tbsp low fat greek yoghurt
• 2 tsp tahini
• 4 about 720g tuna steaks
• 3 4 tsp arena cumin
• 1 cup firmly packed lighthearted continental parsley leaves
• 45g 1 4 cup pine nuts toasted

The Instruction of tuna steaks later than white bean puree and currant and pine nut salad

• campaign the vinegar 1 tablespoon of the lemon juice and 1 tablespoon of the oil in a glass or ceramic bowl season well ensue the currants and onion after that toss to coat set aside for 6 minutes to take forward the flavours
• meanwhile for the white bean puree process the cannellini beans yoghurt tahini and 1 tablespoon of the lemon juice in a food processor until smooth season
• drizzle the tuna later than the remaining oil sprinkle subsequent to cumin season heat a non stick frying pan over medium heat cook tuna steaks turning for 3 4 minutes for medium or until cooked to your liking transfer to a plate drizzle like the unshakable lemon juice perch stop for 2 minutes
• mount up parsley and pine nuts to the onion mixture toss to combine divide the bean puree in the middle of in the midst of plates pinnacle like the tuna and salad

Nutritions of Tuna Steaks Later Than White Bean Puree And Currant And Pine Nut Salad

calories: 490 667 calories
calories: 20 grams fat
calories: 3 grams saturated fat
calories: 19 grams carbohydrates
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calories: 56 grams protein
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