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Tuna With Peppercorns On A Bed Of Greens Recipe
|Coarsely ground black pepper||2 Teaspoon|
|Onion||1 Large, thinly sliced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Kale/Spinach||1⁄2 Pound, washed (Fresh)|
|Olive oil||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Julienned carrot strips||12|
|Lemon slices||3 (For Garnish)|
|Purple kale||1 (For Garnish)|
Serving size: Complete recipe
Calories 1851 Calories from Fat 574
% Daily Value*
Total Fat 65 g99.4%
Saturated Fat 19.1 g95.3%
Trans Fat 0 g
Cholesterol 290.7 mg
Sodium 1279.8 mg53.3%
Total Carbohydrates 136 g45.3%
Dietary Fiber 34.3 g137.4%
Sugars 51.1 g
Protein 178 g356.2%
Vitamin A 3457.6% Vitamin C 600.5%
Calcium 74.9% Iron 96.3%
*Based on a 2000 Calorie diet
Rinse tuna and pat dry with paper towels.
Lightly sprinkle fish with salt, then press coarsely ground pepper into both sides of steaks; set aside.
Melt butter in large skillet over medium heat.
Add onion; cook and stir 5 minutes or until crisp-tender.
Add wine and remove from heat.
Spread onion mixture on bottom of 13x9-inch glass baking dish.
Top with fish.
Bake 15 minutes.
Spoon liquid overfish and bake 15 minutes more or until fish flakes easily when tested with fork.Meanwhile, trim away tough stems from kale; cut leaves into 1-inch strips.
Heat oil in medium skillet over medium-high heat.
Add kale, sugar and black pepper.
Cook and stir 2 to 3 minutes or until tender.
Place kale on plates.
Top with fish and onion mixture.
Top fish with carrot strips.
Garnish, if desired.