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4 Serves
72 Mins
Clean and cut the fresh tuna into manageable chunks using a sharp chef's knife.
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
20 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
21 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
20 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
114 mg / 420 mgPhosphorus
577 mg / 1,250 mgPotassium
575 mg / 4,700 mgSodium
662 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
83 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
86 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Place the tuna in a large heavy-bottomed pot and cover with water. Bring to a boil and simmer until the fish is fully cooked and the liquid begins to reduce.
Continue to simmer the mixture, stirring occasionally with a wooden spoon, until the liquid has evaporated and the fish has broken down into a thick, dark paste.
Season the paste with salt and pepper to taste, then stir in a small amount of oil if desired for texture.
38
g5
g22
g
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Tunisian