Spanish Tuna Steak Sauté with Olives

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I eat tuna salad once a week using canned tuna, but I had not cooked tuna steaks at home myself until recently. I am so glad that I tried cooking them! They taste so good and so different from canned tuna!

I was tempted to try cooking tuna steaks based on a recipe I came across online by a blogger who blogs authentic Spanish recipes. The recipe included tomatoes and black pepper which I omitted and decided to increase the garlic and the lemon juice to give it more flavor. And I decided to add red onions instead of the tomatoes.

This Spanish tuna steak sauté with olives comes together really quickly and is full of Mediterranean flavors. It is a very simple recipe and the method of chopping up the tuna steak into bite-sizes pieces and cooking it in a skillet appealed to me. I always love quick meals! And this one is surely that!

The tuna is cooked at moderate heat for a very short time (just under 2 minutes) which results in a crisp-on-the-outside, soft-and-tender-on-the-inside meat that is so flavorful! This meal is perfect for a busy weeknight or for a special occasion. You can pair it with a side salad or some cauliflower rice!

5.0 from 1 reviews
Spanish Tuna Sauté with Olives
 
Prep time
Cook time
Total time
 
Author:
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.

 

 

About Indira Pulliadath

Indira Pulliadath is a nutritional therapy practitioner (NTP) and an AIP Certified Coach. Before working as a Nutritionist, she worked as a researcher in the healthcare industry for 15 years in the field of pharmacoeconomics. She started exploring healing diets five years ago when she was first diagnosed with rheumatoid arthritis. The disease pretty much crippled her, progressing very rapidly to all her joints. Over a period of two years, she tried several diets and alternative therapies, which did not help her much. Finally it was the AIP diet that helped to reduce her pain and inflammation greatly. Once she began to get better, she decided to switch careers and become a nutritional therapist so she could help other people. When she is not doing health coaching or researching, she is experimenting in her kitchen! She loves to develop Paleo and AIP versions of her family’s favorite recipes. You can find her recipes on her blog 'Cook2Nourish’ and on her Youtube channel. She is also active on Instagram and Facebook. Indira lives in Connecticut with her husband and two teenage children. As a family they enjoy hiking in the beautiful trails in and around Connecticut.

1 comment

  • Cindy Byrne says

    Hi Indira:
    Fancy seeing this from you. I follow these things alot.
    Good seeing you and your recipes.

    Cindy Byrne

    Bill cole Master minds

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