|Tuna steaks||7 Ounce , skin removed (4 Steaks 200 Gram Each)|
|Italian tomatoes||4 , halved|
|Chopped fresh dill||3 Tablespoon|
|Chopped fresh parsley||3 Tablespoon|
|Crushed black peppercorns||2 Tablespoon|
|Garlic||1 Clove (5 gm) , crushed|
|White wine||2 Fluid Ounce (60 Milliliter /1/4 Cup)|
|White wine vinegar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
1. To make marinade, place garlic, wine, vinegar and lemon juice in a shallow glass or ceramic dish and mix to combine. Add tuna, cover and marinate in the refrigerator for 2 hours.
2. Place tomatoes on a wire rack set in a baking dish and bake at 180°C / 350°F / Gas 4 for 20 minutes or until soft.
3. Place dill, parsley and black peppercorns in a bowl and mix to combine. Drain tuna and roll edges of each steak in herb mixture to coat.
4. Place tuna in a lightly oiled baking dish, cover and bake for 10 minutes or until tuna flakes when tested with a fork. Serve with tomatoes.
Serving size Complete recipe
Calories 553Calories from Fat 103
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 2 g10%
Trans Fat 0 g
Sodium 1152 mg48%
Total Carbohydrates 49 g16.3%
Dietary Fiber 14 g56%
Sugars 12 g
Protein 57 g114%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet