Tuna Carpaccio With Grilled Vegies

Make this super-easy, quick tuna salad to impress friends for lunch or for a healthy weeknight meal.

The ingredient of Tuna Carpaccio With Grilled Vegies

• 350g tomato medley mix large ones halved
• 1 4 cup chopped fresh dill
• 2 tsp finely grated lemon rind
• 500g piece sashimi grade tuna
• 2 tbsp fresh lemon juice
• 1 long fresh red chilli deseeded finely chopped
• 1 tbsp salted baby capers rinsed drained
• 1 tbsp extra virgin olive oil
• 2 zucchini thinly sliced lengthways
• 2 bunches asparagus trimmed
• 1 2 cup small fresh basil leaves

The Instruction of tuna carpaccio with grilled vegies

• preheat oven to 160c 140c fan forced line a baking tray with baking paper
• place the tomatoes on the prepared tray and spray lightly with oil bake for 15 minutes until softened
• meanwhile combine dill lemon rind and a pinch of salt on a plate roll tuna in the dill mixture to coat combine the lemon juice chilli capers and olive oil in a small bowl
• heat a chargrill pan over high heat spray the zucchini asparagus and tuna with oil cook zucchini and asparagus for 2u00a0minutes each side or until lightly charred and just tender cook the tuna for about 1 minute each side or until seared all over
• thinly slice the tuna arrange the zucchini asparagus tomatoes and basil on serving plates top with the sliced tuna and drizzle with the dressing

Nutritions of Tuna Carpaccio With Grilled Vegies

fatContent: 270 07 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 37 grams protein
sodiumContent: n a

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