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Tuna with Roasted Vegetables
Tuna with Roasted Vegetables

Tuna with Roasted Vegetables

with fresh tuna, pumpkin, cauliflower, green beans, orange and honey

Tuna is part of the group of fish rich in omega 3, an essential fatty acid that has a protective effect on cardiovascular health.


50 min

316 kcal

4 doses

Median

Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

Cashew (optional)

to taste

Pink Pepper Grain (optional)

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

316 kcal

1,320 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Marinate the tuna, cut into cubes, with orange peel zest (be careful not to scrape the white part, because it is more sour), the balsamic vinegar, honey and a pinch of salt.

02

I roasted it in a non-stick frying pan, for about 2 min on one side and the other, to seal and leave the rare tuna inside, pouring the marinade sauce on top, so as not to dry and set aside.

03

Wash and cut the cauliflower by the smallest sprigs and the pumpkin slices, leaving the skin.

04

Now place them on a tray with pepper and salt and bake for 40 min at 200ºC.

05

Cook the green beans with water and salt.

06

Serve with a sprig of chopped parsley and pink pepper (optional). You can also use some cashews as a topping.

Note: this recipe was adjusted for the traditional cauliflower and green beans, in detriment of the yellow cauliflower and round green beans of the original version.

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