Advertisement
Ingredients
6 canned plum tomatoes, drained, squeezed and coarsely chopped
1 ½ pounds tuna steak, 1-inch thick
1 teaspoon olive oil
1 teaspoon fresh lemon juice
kosher salt to taste
Freshly ground black pepper to taste
6 large basil leaves
Nutritional analysis per serving (4 servings)
4 grams carbs; 66 milligrams cholesterol; 215 calories; 1 gram monosaturated fat; 2 grams fat; 1 gram fiber; 621 milligrams sodium; 42 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Spread the tomatoes evenly in an oval dish 13 by 9 by 2 inches. Arrange fish over tomatoes. Drizzle with the oil and lemon juice, and sprinkle with salt and pepper. Scatter basil over all.
- Step 2
Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 7 ½ minutes. Prick plastic to release steam.
- Step 3
Remove from oven. Let stand, covered, for 2 minutes. Uncover and serve immediately.
Private Notes
Comments
Overcooked and a little bland.
The goal tonight was to have an easy dinner. I cooked two 5-ounce fillets for 5 minutes that were pink inside. Used a can of Marzano tomatoes with garlic and basil, because that is what I had. Added spinach to the dish and placed it on polenta.
Marzano with garlic and basil Added spinach 5 minutes in microwave with 10 oz tuna On polenta