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Ingredients Jump to Instructions ↓

  1. 4 Tuna fillets - (8 oz ea)

  2. 2 tablespoons 30ml Olive oil - divided

  3. 1/2 tablespoon 7 1/2ml Yellow onion - thinly sliced (small)

  4. 1/2 Green pepper - thinly sliced

  5. 3 Garlic cloves - pressed

  6. 1 cup 237ml Canned stewed tomatoes with juice

  7. 6 Green olives - pitted, and Coarsely chopped

  8. 2 Jalapeño peppers - seeded, sliced

  9. 1 teaspoon 5ml Dried marjoram

  10. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  11. 1 teaspoon 5ml Lemon juice

  12. 2 tablespoons 30ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sprinkle fillets with salt and pepper; set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook onion and pepper 5 minutes, until lightly golden. Add garlic; cook 1 minute more. Stir in tomatoes, olives, jalapeños, marjoram, and pepper. Simmer uncovered 15 minutes, until sauce thickens slightly. Stir in lemon juice. Transfer to a bowl. Wipe skillet. Increase heat to medium-high. Heat remaining oil until very hot. Cook tuna fillets 2 to 3 minutes per side for medium-rare. Pour sauce over fish; reduce heat to low. Cook 2 minutes more to heat through. Garnish with parsley before serving. This recipe yields 4 servings. Carbohydrates: 8 grams Net Carbs: 7 grams Fiber: 1 grams Protein: 53 grams Fat: 10 grams Calories: 345 Description: "Read nutrition labels before buying stewed tomatoes for this easy, Mexican-inspired dish, because carb counts vary widely."

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