Tuna & roasted capsicum bruschetta with horseradish mayonnaise

Cooking Fish Tuna & roasted capsicum bruschetta with horseradish mayonnaise

Detailed step-by-step description of how to cook the dish "Tuna & roasted capsicum bruschetta with horseradish mayonnaise". Try it by all means

Lables: High protein Low carb Low fat Peanut free Shellfish free Tree nut free
  1. Preheat grill on high. Combine the mayonnaise and horseradish in a small bowl. Taste and season with salt and pepper. Set aside. Toast the bread under preheated grill for 2-3 minutes each side or until golden. Rub both sides of the toasted bread with the garlic.
  2. Brush tuna steaks evenly all over with oil. Season with salt and pepper. Heat a large heavy-based non-stick frying pan over medium-high heat. Add tuna and cook for 1 1/2-2 minutes each side for medium-rare or until cooked to your liking (see p 84 and below for other cooking times).
  3. Cut the tuna into 5mm-thick slices. Arrange the spinach over the toasted bread. Top with the tuna and capsicum, and drizzle with the horseradish mayonnaise. Serve immediately.

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125g low-fat mayonnaise, 97% fat free
1 tbsp bottled grated horseradish
Salt & freshly ground black pepper
8 2cm-thick slices Italian bread
1 garlic clove, halved
4 tuna steaks
2 tsp olive oil
120g baby spinach leaves, washed, dried
150g bought chargrilled red capsicum, drained well on paper towel, sliced

Adv

Авторская кухня
Preparation time
15
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Brew
Category
Fish
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