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Shaved Fennel Salad with Seared Tuna and Parmesan
Sauteed tuna in a delicious fennel flavored salad.
2 tbsps parmesan cheese
1 tsp parsley
1 tbsp pink peppercorns
0.12 tsp leaves thyme
1/4 tsp salt
1 1/2 tsps extra virgin olive oil
1/2 oz lemon juice (2 tbsp)
1 bulb fennel, shaved paper thin
4 oz boneless sushi grade tuna
To make salad, mix fennel, oil, lemon juice, thyme, parsley and parmesan cheese.
Set aside in cool place.
To make tuna, sprinkle salt and peppercorns on tuna.
Place a sauté pan on high heat and add olive oil. Place tuna in pan and allow to cook 30 seconds or 1 minute per side.
Remove from pan and slice into 5 pieces.
Place fennel salad on flat plate and place slices of tuna in center of salad. Serve immediately.
Note: based on recipe from the South Beach Cookbook.
in 1 serving of Shaved Fennel Salad with Seared Tuna and Parmesan.
, 28% carbs, 41% protein.
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