🥗 Marinated Tuna on Fresh Salad

Name: Marinated Tuna on Fresh Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 tuna steaks (à 200 g); 2 tbsp thyme leaves; 2 tbsp rosemary needles; 2 garlic cloves (halved and pressed); basil; olive oil; salt; pepper; red wine vinegar; 1 onion; 6 tomatoes; 2 bulbs fennel; lemon juice; 5 slices white bread; 100 g feta cheese

487 kcal · 30 min · 4 servings

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Ingredients

4 tuna steaks (à 200 g)
2 tbsp thyme leaves
2 tbsp rosemary needles
2 garlic cloves (halved and pressed)
basil
olive oil
salt
pepper
red wine vinegar
1 onion
6 tomatoes
2 bulbs fennel
lemon juice
5 slices white bread
100 g feta cheese

Instructions

1. Mix 200 milliliters of olive oil with thyme, rosemary, pepper, garlic, and two tablespoons of lemon juice in a bowl.
2. Place the tuna steaks in the marinade and turn them so they are coated on all sides.
3. Cover the bowl and let the fish marinate in the refrigerator for two to three hours.
4. Peel the onion and cut it into thin wedges.
5. Wash the tomatoes and cut them into quarters.
6. Wash the fennel, remove the tough cores, and slice it into thin rings.
7. Toast or grill the bread and tear it into small, irregular pieces.
8. Combine the tomatoes, fennel, onions, and bread pieces in a large bowl.
9. Add four tablespoons of olive oil, two tablespoons of vinegar, salt, pepper, and basil, and mix everything well.
10. Remove the tuna from the marinade and season it lightly with salt.
11. Cook the tuna on the charcoal grill for eight to twelve minutes.
12. Alternatively, you can cook the fish in a grill pan or under the oven grill.
13. Divide the finished salad evenly onto four plates.
14. Place the grilled tuna steaks on top of the salad.
15. Crumble feta cheese over the dish and garnish it with fresh thyme sprigs.
16. Serve the tuna with salad immediately.

Nutrition per serving

kcal: 487
Protein: 36 g · Fett/Fat: 24 g · Carbs: 28 g