Braaied Tuna Steaks with Chimichurri
20 minhot coals
Hot and fast over the coals, finished with a bright green sauce.
Method
- 1
Mix parsley, oil, vinegar, garlic and chilli into chimichurri.
- 2
Oil and salt the tuna.
- 3
Braai over very hot coals 1–2 minutes a side for rare, 3 for medium.
- 4
Rest 2 minutes, slice and spoon over chimichurri.2 min
One step per screen, read aloud, timers built in.
Per portion
Fibre: 0 gSugar: 0 gSodium: 84 mg
Computed from USDA FoodData Central SR Legacy (April 2018) per-100g values applied to ingredient gram weights derived from stated recipe quantities (grams used directly) or from USDA SR Legacy food_portion.csv household measures (tbsp/tsp/clove/'medium' item references) where recipe used volume/count units — see 'calculation' lines for each ingredient's basis. LOWER-BOUND ONLY: 'salt and pepper'/unspecified salt, unspecified sauces/dressings, and garnish-only items were excluded per instructions (no gram quantity given), so actual sodium (and to a lesser extent kcal/fat/carbs from such omissions) is almost certainly higher than shown. Unspecified/omitted ingredients: red wine vinegar (1 tsp): no confident USDA SR Legacy match found — EXCLUDED, not estimated; chilli flakes, salt: quantity unspecified (null) — EXCLUDED from macro totals (no gram amount given; 'salt' terms excluded per instructions as added salt is unspecified, not assumed)
Calculation sources
- tuna steak, 2.5 cm thick: 180.0 g -> USDA SR Legacy fdc 175159 (Fish, tuna, fresh, yellowfin, raw); raw weight basis (sashimi-grade / seared rare / grilled portion weighed raw)
- olive oil: 13.5 g -> USDA SR Legacy fdc 171413 (Oil, olive, salad or cooking); USDA portion 1 tbsp = 13.5 g
- parsley, chopped: 3.8 g -> USDA SR Legacy fdc 170416 (Parsley, fresh); assumed 1 tbsp chopped ~ 3.8 g (standard household reference weight, not a direct SR Legacy portion row for this exact food)
- garlic: 1.5 g -> USDA SR Legacy fdc 169230 (Garlic, raw); USDA portion 1 clove = 3 g