Seared tuna steaks are served with a salty tomato and caper sauce and a side of pan-fried courgettes.
Heat 5 tbsp of the oil in a large frying pan and cook the tuna over a medium heat for 2 minutes on each side. Remove from the heat.
Heat the remaining oil in a second frying pan and fry the garlic, and courgettes 2 minutes over a high heat.
In another frying pan add cherry tomatoes, capers, thyme and olives and season with salt and pepper. Cook for a further minute.
Spoon the tomato mixture over the tuna and return the pan to a medium heat. Cook for a further 2 minutes, uncovered, to allow the fish to absorb the flavours.
To serve, place the tuna steaks in the centre of a serving plate and pour some of the tomato mixture over each portion and serve with a side of courgette.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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