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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!
- 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)
- Pat dry the tuna steak using paper towels and then cut it into about 1-in cubes. Sprinkle with sea salt and set aside.
- 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.
- 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.
- 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.
- Serve warm with a side of salad or cauliflower rice.
2 comments
Hi Indira:
Fancy seeing this from you. I follow these things alot.
Good seeing you and your recipes.
Cindy Byrne
Bill cole Master minds
Hi Cindy!
So good to see you here! Hope you are doing well! I am so glad that you are following the autoimmune wellness website. And I hope you can try this recipe! Stay Well! ~Indira