Sliced Tuna with Eggplant Salad and Oregano Oil

Sliced Tuna with Eggplant Salad and Oregano Oil

Sliced Tuna with Eggplant Salad and Oregano Oil


15 minutes

Details
  • Servings:   4
  • Calories:   534
  • Protein:   28g
  •  
  • Fiber:   6g
  • Sugar:   5g
  • Carb Total:   5g
  •  
  • Trans Fat:   1g
  • Saturated:   7g
  • Fat Total:   44g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • american
Ingredients
  • 1/2 cup (1/2 oz./15 g) lightly packed fresh oregano leaves, plus 1/2 tsp. minced oregano
  • 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
  • Fine sea salt and freshly ground pepper
  • 1 lb. (500 g) young eggplant, peeled and cut into 1/2-inch (12-mm) dice
  • 2 tsp. red wine vinegar
  • 1/2 tsp. minced fresh mint
  • 2 large tuna steaks, each about 3/4 lb. (375 g) and 1 inch (2.5 cm) thick
  • 1 garlic clove, crushed but left whole
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