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Add a photoServings: 2
Ingredients
- 2 piece Tuna - (6 ounce ea)
- 1 x Standard Pesto see * Note
- 1/2 lb Red-skinned potatoes quartered,
- Â Â and blanched till fork tender
- 2 Tbsp. Butter
- Â Â Salt to taste
- Â Â Freshly grnd black pepper to taste
Directions
- Rub half of the pesto on the tuna. Set aside for 15 min.
- Preheat the grill and the fryer. Place the potatoes in the fryer. Remove the excess pesto from the tuna, season and place it on the grill. Shake the potatoes in the fryer.
- In a small bowl mix the remaining pesto and the butter. Turn the tuna. Remove the potatoes from the fryer and toss them in the butter and pesto mix, season. Top with the tuna.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 14g | |
| Recipe makes 2 servings | |
| Calories 102 | |
| Calories from Fat 101 | 99% |
| Total Fat 11.52g | 14% |
| Saturated Fat 7.3g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 82mg | 3% |
| Potassium 3mg | 0% |
| Total Carbs 0.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.12g | 0% |
