Servings: 4

Preparation Time: 36 min

Ingredients

• 750 g tuna fillet
• 8 tbsp olive oil
• juice of 1/2 lemon
• 2 beefsteak tomatoes
• 2 small zucchinis
• 4 spring onions
• 1 red pepper
• 1 yellow pepper
• 2 onions
• 1 clove of garlic
• Fresh parsley
• Fresh rosemary
• Fresh thyme
• Salt
• pepper

Method

1. Rinse the tuna fillet with cold water, pat dry and cut into bite-sized pieces.
2. Prepare a marinade with 4 tablespoons of oil and the lemon juice and add the tuna in it.
3. Marinate in the refrigerator for 15 min.
4. Meanwhile, clean and wash the vegetables. Skin the tomatoes, remove the seeds and cut into pieces.
5. Halve and slice the zucchinis. Cut the spring onions into pieces and cut the peppers into strips.
6. Peel the onions and garlic cloves, cut the onions into rings, finely chop the garlic.
7. Rinse the herbs with cold water and drain well, and finely chop the parsley.
8. Sauté the vegetables in 2 tablespoons of oil until done, season with parsley, rosemary, thyme, salt, and pepper.
9. Remove the tuna from the marinade and let drain.
10. Heat 2 tbsp oil in a wok pan, add the tuna pieces and fry until crispy all over. Add in the vegetables and heat briefly.
11. Enjoy with roasted potatoes or crusty whole wheat bread.

Nutrition facts (Per Serving)

• Kcal: 570
• Protein: 44.6 g
• Fat: 39.9 g
• Carbohydrates: 7.6 g