Tuna with Peppercorns on a Bed of Greens
the Editors of Publications International, Ltd.
Tuna with Peppercorns on a Bed of Greens
Yield
Makes 4 servings
Ingredients
| 4 | tuna steaks (about 1-1/2 pounds) |
| Salt | |
| 2 | teaspoons coarsely ground black pepper |
| 1 | tablespoon butter or margarine |
| 1 | large onion, thinly sliced |
| 1/4 | cup dry white wine |
| 1/2 | pound fresh kale or spinach, washed |
| 1 | tablespoon olive oil |
| 1/2 | teaspoon sugar |
| 1/4 | teaspoon finely ground black pepper |
| 12 | julienne strips carrot |
| Lemon slices and purple kale for garnish |
Preparation
- Preheat oven to 325°F. Rinse tuna and pat dry with paper towels. Lightly sprinkle fish with salt. Press 2 teaspoons coarsely ground pepper into both sides of steaks; set aside.
- Melt butter in large skillet over medium heat. Add onion; cook and stir 5 minutes or until crisp-tender. Add wine and remove from heat. Spread onion mixture on bottom of 13X9-inch glass baking dish. Top with fish. Bake 15 minutes. Spoon liquid over fish and bake 15 minutes more or until fish flakes easily when tested with fork.
- Meanwhile, trim away tough stems from kale; cut leaves into 1-inch strips. Heat oil in medium skillet over medium-high heat. Add kale, sugar and 1/4 teaspoon finely ground black pepper. Cook and stir 2 to 3 minutes or until tender. Place kale on plates. Top with fish, onion mixture and carrot strips. Garnish, if desired. Serve immediately.
Nutritional Information
| Serving Size: | 1/4 of total recipe |
| Calories | 284 |
| Calories from Fat | 26 % |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Cholesterol | 83 mg |
| Carbohydrate | 8 g |
| Fiber | 2 g |
| Protein | 41 g |
| Sodium | 104 mg |
Dietary Exchange
| Vegetable | 1 |
| Meat | 5 |
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