Ingredients
- 2 x 15g pkts sesame seeds
- 4 (about 140g each) tuna steaks
- 2 teaspoons olive oil
- 250ml (1 cup) sweet & sour sauce
- 1 tablespoon soy sauce
- 2 ripe tomatoes, halved, cut into thick wedges
- 65g (1 cup) bean sprouts
- 1 x 100g pkt Asian baby greens
Method
- Step 1Place the sesame seeds on a large plate. Press tuna steaks in the sesame seeds to evenly coat. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the tuna for 2-3 minutes each side for medium-rare or until cooked to your liking and sesame seeds turn brown.
- Step 2Meanwhile, combine the sweet & sour sauce and soy sauce in a jug. Place the tomatoes, bean sprouts and Asian baby greens in a medium bowl. Drizzle with sweet & sour dressing and toss to combine. Serve tuna steaks with sweet & sour salad.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1462 kj
Energy
8g
Fat Total
1g
Saturated Fat
2g
Fibre
36g
Protein
63mg
Cholesterol
837.37mg
Sodium
25g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
Leftovers: Use bean sprouts in salads or stir-fries.
Wine suggestion: Tuna and chardonnay go hand in hand. Jamiesons Run Chardonnay, $15, or De Bortoli Windy Peak Chardonnay, $14, will go down a treat.
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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