Ingredients :
- 4 (6 oz) yellow fin tuna steaks, about 3/4" thick
- to taste Salt and pepper
- 1 1/2 c chopped tomato
- 1/4 c chopped scallion
- 3 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil or oregano leaves
- 1 tbsp capers, drained
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1/2 tsp minced garlic
- 12 Kalamata olives, pitted and rough chopped
Method :
- Heat a large nonstick skillet over medium-high heat. While the skillet gets hot, sprinkle the tuna steaks with salt and pepper.
- Add the fish to the pan and cook for 4 minutes per side (or longer depending on your preference for doneness), reducing the heat to medium when you flip the steaks.
- While the tuna cooks, combine the chopped tomato, scallion, parsley, basil (or oregano), capers, olive oil, lemon juice, garlic and olives. Mix well.
- When the tuna steaks are done, transfer to a plate and top each with a portion of the tomato mixture. Serve immediately. 454 calories/serving; GL=1; Glycals=7
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