Ingredients for 4 people:
1 lime
1 tsp pink pepper berries
2 tablespoons olive oil
4 slices of fresh tuna 125 g each
150 g fresh pineapple flesh
2 tsp. chili sauce
4 stalks of celery
1 avocado
150 g yogurt (10% fat)
salt
Cayenne pepper
pepper
100 g alfalfa sprouts
Preparation:
1. Grate lime peel. Squeeze juice. Crush pepper berries. Mix lime zest, half of lime juice, pink pepper and 1 tbsp. olive oil. Rub it on the tuna. Cover and let marinate for 30 minutes.
2. Cut the pineapple into very thin slices. Brush with the chili sauce. Clean, rinse and finely slice the celery.
3. Cut avocado in half, remove stone and spoon flesh from skin. Mash with remaining lime juice. Stir in yogurt. Season with salt and cayenne pepper to taste.
4. Fry tuna in a non-stick pan for 2-3 minutes per side. Season with salt and pepper. In a second coated large skillet, heat the remaining olive oil. Briefly sauté pineapple slices and celery in batches. Arrange tuna, pineapple and celery and garnish with sprouts.
Preparation time approx. 45 minutes + 30 minutes marinating time
Per serving approx.:
Calories: 498
Joule: 2086
Protein: 30,6 g
Fat: 38 g
Carbohydrates: 9 g
(FoodCentrale by ddp images)
