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I eat tuna salad as soon as every week utilizing canned tuna, however I had not cooked tuna steaks at house myself till not too long ago. I’m so glad that I attempted cooking them! They style so good and so totally different from canned tuna!
I used to be tempted to attempt cooking tuna steaks primarily based on a recipe I got here throughout on-line by a blogger who blogs genuine Spanish recipes. The recipe included tomatoes and black pepper which I omitted and determined to extend the garlic and the lemon juice to present it extra taste. And I made a decision so as to add crimson onions as a substitute of the tomatoes.
This Spanish tuna steak sauté with olives comes collectively actually shortly and is filled with Mediterranean flavors. It’s a quite simple recipe and the tactic of chopping up the tuna steak into bite-sizes items and cooking it in a skillet appealed to me. I at all times love fast meals! And this one is unquestionably that!
The tuna is cooked at average warmth for a really quick time (just below 2 minutes) which leads to a crisp-on-the-outside, soft-and-tender-on-the-inside meat that’s so flavorful! This meal is ideal for a busy weeknight or for an important day. You’ll be able to pair it with a facet salad or some cauliflower rice!
Spanish Tuna Sauté with Olives
Writer: Indira Pulliadath
- One 4 oz tuna steak, thawed
- About ¼ teaspoon sea salt
- 3 tablespoons additional virgin olive oil, divided
- 3 massive garlic cloves chopped positive (about 1 tbsp)
- ¼ cup contemporary parsley, chopped positive
- ½ of a crimson onion, chopped into massive ½ inch chunks
- 10 olives (inexperienced or kalamata), pitted and chopped
- 1 teaspoon contemporary thyme leaves (or dried thyme)
- 2 tablespoons contemporary lemon juice (from ½ of a lemon)