Photo: Giovanna Gomes
Estimated Nutrition (whole recipe, rough)
431
Calories
27g
Protein
32g
Fat
7g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 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
- Dessert:
- A lemon tart from the bakery.
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons dried tarragon
- 2 large garlic cloves, finely chopped
- 1/3 cup mayonnaise
- 4 7-ounce tuna steaks (each about 1 inch thick)
Directions
1
Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
2
Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
3
Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.
4
Category:Burundian Recipes
5
Category:Burundian Meat Dishes
Recipe sourced from
fandom