MediterraneanGluten-freeDairy-freeBreakfastSelenium
Romagnola Tuna and Brazil-Nut Tomato Plate with Basil and Olive Oil
- Prep
- 8 min
- Cook
- 6 min
- Total
- 14 min
- Servings
- 1
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 380kcal
- Protein
- 18g
- Carbs
- 30g
- Fat
- 22g
- Fiber
- 4g
- Selenium
- 110mcg
- Zinc
- 1.6mg
- Iron
- 2mg
- B12
- 1.4mcg
- Iodine
- 14mcg
- Sodium
- 480mg