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Tuna with Peppercorns on a Bed of Greens (recipes)


Tuna with Peppercorns on a Bed of Greens

Yield: Makes 4 servings



Ingredients:



4tuna steaks (about 1-1/2 pounds)

Salt

2teaspoons coarsely ground black pepper

1tablespoon butter or margarine

1large onion, thinly sliced

1/4cup dry white wine

1/2pound fresh kale or spinach, washed

1tablespoon olive oil

1/2teaspoon sugar

1/4teaspoon finely ground black pepper

12julienne strips carrot

Lemon slices and purple kale for garnish









Preparation:





1.Preheat oven to 325°F. Rinse tuna and pat dry with paper towels. Lightly sprinkle fish with salt. Press 2 teaspoons coarsely ground pepper into both sides of steaks; set aside.2.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 over fish and bake 15 minutes more or until fish flakes easily when tested with fork.3.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 1/4 teaspoon finely ground black pepper. Cook and stir 2 to 3 minutes or until tender. Place kale on plates. Top with fish, onion mixture and carrot strips. Garnish, if desired. Serve immediately.









Nutritional Information:







Serving Size: 1/4 of total recipe







Sodium

104 mg







Protein

41 g







Fiber

2 g







Carbohydrate

8 g







Cholesterol

83 mg







Saturated Fat

3 g







Total Fat

8 g







Calories from Fat

26 %







Calories

284









Dietary Exchange:







Vegetable

1







Meat

5