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Autumnal Grilled Tuna with Pomegranate Glaze and Roasted Brussels Sprouts
Autumnal Grilled Tuna with Pomegranate Glaze and Roasted Brussels Sprouts

Autumnal Grilled Tuna with Pomegranate Glaze and Roasted Brussels Sprouts
A sophisticated dish featuring grilled tuna with a tangy pomegranate glaze, complemented by roasted Brussels sprouts.
Autumnal Grilled Tuna with Pomegranate Glaze and Roasted Brussels Sprouts
Ingredients:
1
Servings
  • 200
    g
     tuna steak
  • 100
    ml
     pomegranate juice
  • 150
    g
     brussels sprouts
  • 15
    ml
     olive oil
  • 1
    clove
     garlic
  • 1
    item
     lemon zest
  • 1
    tsp
     black pepper
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Autumnal Grilled Tuna with Pomegranate Glaze and Roasted Brussels Sprouts
Instructions:
  1. Preheat the grill to medium-high heat.
  2. In a small saucepan, reduce the pomegranate juice over medium heat until it thickens to a glaze consistency, about 10 minutes.
  3. Toss Brussels sprouts with olive oil, minced garlic, salt, and pepper.
  4. Roast Brussels sprouts in the oven at 200°C for about 20 minutes until golden brown.
  5. Season tuna steak with salt, pepper, and lemon zest.
  6. Grill tuna for about 3 minutes on each side for medium-rare.
  7. Brush the pomegranate glaze over the grilled tuna before serving.
  8. Serve the tuna alongside the roasted Brussels sprouts.
Nutrition Per Serving 476 g Per 100g
Energy 436.5 kcal 92 kcal
Protein 51.8 g 10.9 g
Fibre 6.6 g 1.4 g
Salt 0.2 g 0.0 g
Sugar 15.5 g 3.3 g
Carbohydrates 29.5 g 6.2 g
Fat 13 g 2.7 g
  • 200
    g
     tuna steak
  • 100
    ml
     pomegranate juice
  • 150
    g
     brussels sprouts
  • 15
    ml
     olive oil
  • 1
    clove
     garlic
  • 1
    item
     lemon zest
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

In a small saucepan, reduce the pomegranate juice over medium heat until it thickens to a glaze consistency, about 10 minutes.

Toss Brussels sprouts with olive oil, minced garlic, salt, and pepper.

Roast Brussels sprouts in the oven at 200°C for about 20 minutes until golden brown.

Season tuna steak with salt, pepper, and lemon zest.

Grill tuna for about 3 minutes on each side for medium-rare.

Brush the pomegranate glaze over the grilled tuna before serving.

Serve the tuna alongside the roasted Brussels sprouts.

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