Peppered Tuna With Portobello Mushrooms
- Total Time
- 30 minutes
- Rating
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Ingredients
- 1large or 2 small tuna steaks, about 1½ pounds total
- 4tablespoons olive oil
- 2teaspoons cracked black pepper
- Coarse sea salt to taste
- 2portobello mushrooms, quartered and sliced
- 1clove garlic, minced
- 1½pounds fava beans, skinned and shelled
- 2tablespoons fresh thyme leaves
- Lemon quarters
- Sprigs of fresh thyme
Nutritional analysis per serving (4 servings)
320 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 14 grams dietary fiber; 17 grams sugars; 22 grams protein; 608 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the tuna steaks on both sides with two tablespoons of the olive oil, and press in the cracked black pepper and sea salt. Preheat grill.
- Step 2
Heat the remaining oil in a skillet, and saute the mushrooms until crisp. Toward the end of cooking, add the garlic and cook through. Add the beans and the thyme, and cook for a minute or two over moderate heat.
- Step 3
Grill the tuna for three to four minutes on each side. (Rare is preferable, but cook the fish more if you want it more done.)
- Step 4
Slice the tuna steaks on the bias. Arrange the vegetables down the center of an oval serving dish, and put the tuna slices on top. Garnish with lemon quarters and thyme sprigs.
Private Notes