Tesco Finest 2 Tuna Loin Steaks 300G
Tesco no longer sells this product.
Guideline Daily Amount Summary
One Tuna steak contains
Yellowfin Tuna Fillets (Thunnus albacares)
2 Skinless and boneless line caught Yellowfin Tuna Steaks (Thunnus albacares) with a protective ice glaze
Tuna (Fish), Water
- Recipe: No nuts.Ingredients: Cannot guarantee nut free.Factory: No nuts.
- Keep Frozen - See storage instructions.
the Indian Ocean
Temperature:Gas 4, 180°C
Time:8 - 10 minutes
Adjust times according to your particular oven. (For fan assited ovens cooking
times should be reduced. For best results refer to manufacturer's handbook.)
Check food is piping hot throughout before serving
All appliances vary these are guidelines only.
Number Of Uses:
Defrost thoroughly for a minimum of 12 hours in a refrigerator.
Follow the preparation guidelines opposite.
IMPORTANT: If food has thawed, do not refreeze.
Name of recipe suggestion: Grilled Tuna Steaks with mustard sauce
Cooking time: 8-10 minutes
Method: Griddle fry
Ingredients: 2 Finest Tesco Tuna Steaks, 300g; salt and pepper; 15ml (1tbsp)
Dijon Mustard; 15ml (1tbsp) sweet mustard; juice of ½ lemon; 200ml cream; 100ml
white wine; ½ a pepper, finely cut; 15ml (1tbsp) fresh dill, finely cut; 15ml
(1tbsp) chive, finely cut; 1/4 fresh fennel, finely cut; 1 cube fish bouillon
1. Pan griddle the steaks for 4-5 minutes on each side and move onto a plate
2.Add salt and pepper and juice from the lemon
3. Lightly fry the pepper and fennel, add the white wine to the pan and then
add the cream, fish bouillon, dill and chive.
4. Place over the steaks and serve
Warning: Although every care has been taken to remove bones some may remain
300g (net of ice glaze) on both FOP and BOP
316g (Including Ice Glaze) on BOP
Name and Address:
Tesco Stores Ltd.,
Welwyn Garden City AL7 1GA,
|Typical Values||100g contains||One Tuna steak (150g) contains|
|Energy||466kJ (110kcal)||699kJ (165kcal)|
|*Reference intake of an average adult (8400 kJ / 2000 kcal)||-||-|
Other Nutrition Info:
Typical Analysis: As Sold.
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