Spanish Tuna Sauté with Olives
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Serves: 1
 
Ingredients
  • One 4 oz tuna steak, thawed
  • About ¼ teaspoon sea salt
  • 3 tablespoons extra virgin olive oil, divided
  • 3 large garlic cloves chopped fine (about 1 tbsp)
  • ¼ cup fresh parsley, chopped fine
  • ½ of a red onion, chopped into large ½ inch chunks
  • 10 olives (green or kalamata), pitted and chopped
  • 1 teaspoon fresh thyme leaves (or dried thyme)
  • 2 tablespoons fresh lemon juice (from ½ of a lemon)
Instructions
  1. Pat dry the tuna steak using paper towels and then cut it into about 1-in cubes. Sprinkle with sea salt and set aside.
  2. Heat a stainless steel skillet on medium heat for about 2 minutes. Then add 2 tablespoons of the olive oil and quickly also add the tuna pieces. Cook for 1 minute on medium and then using a fork flip each piece carefully and let cook on the other side for 30 seconds. After this, using a slotted spoon transfer the tuna to a plate and keep aside.
  3. Now to the same skillet, add the rest of the olive oil. Add the garlic. Stir fry on medium heat for 30 seconds and then add the parsley, the onions and the olives. Stir for 30 seconds more and then cover with a lid and cook for 1 minute.
  4. Open the lid and add the tuna pieces back into the pan. Add the thyme and stir fry for another 1 minute. Turn heat off and add the lemon juice.
  5. Serve warm with a side of salad or cauliflower rice.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/spanish-tuna-steak-saute-with-olives/