Читать книгу Drop a Size in Two Weeks Flat! plus Collins GEM Calorie Counter Set - Joanna Hall - Страница 60

Serves 4

Info per serving:

Calories: 262.0

Fat: 13.2g

Saturated Fat: 2.5g

Protein: 27.6g

Carbohydrate: 5.9g

4 × 4-oz tuna steaks

1 large romaine lettuce, washed and sliced at 1-inch intervals

1 tablespoon olive oil

For the marinade:

2 tablespoons Japanese soy sauce

2 tablespoons dry white wine

2 tablespoons Japanese rice vinegar or white wine vinegar

For the sauce:

1 tablespoon olive oil

2 large shallots, peeled and finely chopped

1-inch cube fresh root ginger, peeled and grated

1 large garlic clove, crushed

1 teaspoon dark, soft brown sugar

½ teaspoon sesame oil

Preheat oven to 220°C/425°F.

Combine the marinade ingredients and pour over the tuna steaks in a shallow dish, coating them well. Cover and set aside for 30 minutes. When time is up, remove the tuna from the marinade, reserving the marinade. Place the tuna on a baking sheet lined with foil and cook in the oven for 7–10 minutes.

Fry the shallots in a tablespoon of olive oil until golden. Add the ginger and garlic and continue to cook for a further minute. Add the reserved marinade and the sugar and cook until the sugar begins to caramelize and the sauce is thick and glossy. Remove from the heat and stir in the sesame oil.

Wok-fry the lettuce over a high heat in a tablespoon of olive oil until it just begins to wilt. You may need to add a tablespoon of water or soy sauce to create some steam.

Serve the fish on top of the lettuce, with some sauce drizzled over.