Photo: Giovanna Gomes
Estimated Nutrition (whole recipe, rough)
600
Calories
52g
Protein
38g
Fat
14g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 anchovy fillets, finely chopped
- 1 garlic clove, finely chopped
- 2 teaspoons finely chopped oregano
- 4 (6-ounces) tuna steaks, preferably albacore (1 inch thick; see cooks' note, below)
- 2 tablespoons extra-virgin olive oil
- 2 celery ribs, cut into 1/4-inch dice, plus 3 tablespoons celery leaves, coarsely chopped
- 2 ripe tomatoes, cut into 1/4-inch dice
- 1/4 cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
- 2 tablespoons small capers, drained and chopped
- 3 tablespoons finely chopped basil
- 1 tablespoons fresh lemon juice
- Equipment: a 2-burner grill pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes