Romagnola Tuna and Brazil-Nut Tomato Plate with Basil and Olive Oil

Name: Romagnola Tuna and Brazil-Nut Tomato Plate with Basil and Olive Oil
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 1 serving
Ingredients: 50 g (drained) yellowfin tuna, canned in olive oil; 1 (~4g) Brazil nut, finely shaved or grated; 1 slice (~35g) gluten-free flatbread or GF bread; 1 medium (~120g) ripe tomato, sliced; 6-8 leaves fresh basil, torn; 1 tbsp (~14g) extra-virgin olive oil; 1 clove (~3g) garlic, halved (for rubbing); 1/4 (~12g juice) lemon, juiced; 1 tsp red wine vinegar; 1/4 tsp non-iodized sea salt; 1/8 tsp black pepper

Prep: 8 min
Cocción: 6 min
Total: 14 min
Porciones: 1

Ingredientes

50g (drained)yellowfin tuna, canned in olive oil
1(~4g)Brazil nut, finely shaved or grated
1slice (~35g)gluten-free flatbread or GF bread
1medium (~120g)ripe tomato, sliced
6-8leavesfresh basil, torn
1tbsp (~14g)extra-virgin olive oil
1clove (~3g)garlic, halved (for rubbing)
1/4(~12g juice)lemon, juiced
1tspred wine vinegar
1/4tspnon-iodized sea salt
1/8tspblack pepper

Preparación

01
Toast the gluten-free bread until golden. Rub the cut side of the garlic clove over the warm surface.
02
Lay the tomato slices on a plate. Drizzle with the red wine vinegar, half the olive oil, a pinch of the salt and the black pepper. Scatter the torn basil over the top.
03
Drain the tuna and pile it loosely on the toasted bread. Drizzle the remaining olive oil and the lemon juice over.
04
Finely shave or grate the Brazil nut directly over the tuna so it falls in fine slivers — this distributes the selenium without one strong bite.
05
Plate the toast next to the tomatoes and finish with the rest of the salt.

Nutrición (por porción)

Calories: 380kcal
Protein: 18g
Carbs: 30g
Fat: 22g
Fiber: 4g
Selenium: 110mcg
Zinc: 1.6mg
Iron: 2mg
B12: 1.4mcg
Iodine: 14mcg
Sodium: 480mg