* Exported from MasterCook *

MEDITERRANEAN TUNA CUTLET

Recipe By :Gate's Favourites modified by Tony Blakemore The Aussie LC G
Serving Size : 4 Preparation Time :0:45
Categories : 5-10G Low Carb Regional Mediterranaen
Seafood Fish Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
625 g tuna steak -- ( 1 1/4lb)
a little flour
1 tbsp olive oil
1/2 lg onion -- brown diced
1 cl garlic -- chopped
2 sprigs thyme
1 zucchini -- diced
1 sm eggplant -- diced
1 tomato -- diced
1 bay leaf
freshly ground black pepper

For this main-course dish you need a large casserole that will hold both the fish and the vegetables, and which is suitable for stove-top as well as oven cooking.

Coat tuna lightly with flour.

Heat olive oil in a casserole dish and on high heat brown tuna on both sides for a couple of minutes.

Preheat oven to 350°F-180°C

Transfer cutlet to a plate. Add onion, garlic and thyme to casserole dish and fry for about a minute.

Add zucchini, eggplant, tomato and bay leaf and cook for a couple of minutes before placing fish cutlet on top. Season with pepper and spoon some of the vegetables onto the fish. Cover dish and bake in oven for about 30 minutes or until tuna is cooked. The fish is ready when the flesh can be easily detached from the bone.

Hint: A bay leaf taped inside the lid of flour or cereal containers should keep the weevils away.













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Per Serving (excluding unknown items): 311 Calories; 12g Fat (33.5% calories from fat); 39g Protein; 13g Carbohydrate; 5g Dietary Fiber; 59mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore Nov. 2000
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0