Tapas-Broiled Tuna with Olive Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 15 minutes | 5 minutes | 180 | N/A | 4.5g | N/A | 2.5g | 35g | 105mg |
| INGREDIENTS: | ||
| 3 ripe tomatoes, peeled, seeded and chopped | 2 tablespoons capers | 2 teaspoons finely shredded lemon rind |
| 1 tablespoon lemon juice | 4 green onions, finely chopped | 1 tablespoon chopped fresh flat-leaf parsley |
| 1 clove garlic, crushed | 12 Spanish black olives, pitted | 1/4 cup extra virgin olive oil |
| 1 lb 4 oz tuna steak, cut into 3/4 inch cubes | ||
| 1 | In a bowl, combine the tomatoes, capers, lemon rind, lemon juice, green onions, parsley, garlic, olives and 3 tablespoons of the olive oil. Season with salt and black pepper and set aside. |
| 2 | Heat the remaining oil in a non-stick skillet, add the tuna in batches and cook over high heat for 1-2 minutes, turning once. The tuna should be undercooked, otherwise it may become dry. Place in a shallow dish. |
| 3 | Spoon the olive sauce over the tuna and serve warm. |