Directions:
- In a non corrosive pan saute ginger in 1 tbl olive oil for 1 minute.
- Add shallots and garlic, continue to cook for 1 minute.
- Deglaze with sherry and vinegar.
- Add orange juice, soy and rosemary.
- Reduce by 3/4.
- Add chicken stock and cook 3 minutes.
- Strain and place in blender.
- Blend on low adding olive oil until all incorporated.
- Keep warm.
- Grind fennel, coriander and peppercorns.
- Spread on plate.
- Whip egg whites to break up in a container large enough to hold tuna.
- Season tuna with salt, dip in egg and coat with spice mix.
- Saute in hot pan with olive oil until rare- med rare.
- Coat warm plate with vinaigrette, slice tuna and arrange on plate.
- Serve with greens as a salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 787.15 Kcal (3296 kJ) | ||
| Calories from fat | 660.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.42g | 113% | |
|---|---|---|---|
| Cholesterol | 3.44mg | 1% | |
| Sodium | 1480.71mg | 62% | |
| Potassium | 535.31mg | 11% | |
| Total Carbs | 24g | 8% | |
| Sugars | 11.31g | 45% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 8.68g | 17% | |
| Vitamin C | 37mg | 62% | |
| Iron | 1.7mg | 9% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 230.45 Kcal (965 kJ) | ||
| Calories from fat | 193.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.49g | 113% | |
|---|---|---|---|
| Cholesterol | 1.01mg | 1% | |
| Sodium | 433.5mg | 62% | |
| Potassium | 156.72mg | 11% | |
| Total Carbs | 7.02g | 8% | |
| Sugars | 3.31g | 45% | |
| Dietary Fiber | 1.01g | 14% | |
| Protein | 2.54g | 17% | |
| Vitamin C | 10.8mg | 62% | |
| Iron | 0.5mg | 9% | |
| Calcium | 22.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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