Directions:
- In a bowl, combine the tuna, shallots, chives, orange zest, 1 1/2 tablespoons of the olive oil, verjus, salt, and pepper.
- Arrange the arugula on 4 salad plates. Lightly drizzle with some verjus and olive oil. Place 3-inch ring-mold in the center of the arugula and mound the tuna tartare into the mold. Remove the mold. Sprinkle each serving with chopped walnuts and drizzle with the remaining olive oil.
- Wine Pairing: Louis Jadot Beaujolais-Villages, France, most current vintage available
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.16 Kcal (424 kJ) | ||
| Calories from fat | 69.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.71g | 12% | |
|---|---|---|---|
| Cholesterol | 13.8mg | 5% | |
| Sodium | 158.37mg | 7% | |
| Potassium | 27.3mg | 1% | |
| Total Carbs | 0.65g | 0% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 7.25g | 15% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15mg | 1% | |
| Amount Per 100 g | |||
| Calories | 232.9 Kcal (975 kJ) | ||
| Calories from fat | 159.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.75g | 12% | |
|---|---|---|---|
| Cholesterol | 31.77mg | 5% | |
| Sodium | 364.63mg | 7% | |
| Potassium | 62.85mg | 1% | |
| Total Carbs | 1.49g | 0% | |
| Sugars | 0.55g | 1% | |
| Dietary Fiber | 0.51g | 1% | |
| Protein | 16.7g | 15% | |
| Vitamin C | 3.7mg | 3% | |
| Iron | 0.8mg | 2% | |
| Calcium | 34.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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