Tuna Steaks with Pepper-Olives Medley
I really didn’t know what to call this. But it’s delicious. Tuna steaks simply grilled and topped with a colorful veggie-olive medley. We ate it with Grain-Free Baked Zucchini Rounds. I really think this would be great for pork or chicken too, if you’d prefer.
Servings: 4
Ingredients
Pepper-Olives Medley
- 2 Tbsp expeller-pressed coconut oil
- 1 sweet bell pepper (I used a mix of red orange, yellow, but about equivalent to 1 whole pepper), diced
- 1 yellow onion diced
- 1 clove garlic minced
- 1 large tomato peeled, seeded, and diced
- 1/4 cup water
- 1/4 cup red wine
- 1/2 cup pitted kalamata olives
- salt and pepper
Tuna Steaks
- 4 Tuna steaks fresh or frozen/thawed
- Expeller-pressed coconut oil melted
- salt and pepper
Instructions
Pepper-Olives Medley
- In a skillet, melt coconut oil.
- Over medium-high heat, add pepper, onion, and garlic. Cook until onions begin to soften and become translucent, about 5 minutes
- Add tomatoes, water, and wine to the pan. Cook about 10 minutes or until sauce begins to thicken.
- Add olives and season with salt and pepper to taste.
Tuna Steaks
- Brush oil on both sides of the tuna steaks.
- Salt and pepper to taste.
- Grill 2-3 minutes per side on a grill, or 2-3 minutes TOTAL (no need to flip) on a George Foreman grill preheated to 375 degrees Fahrenheit.
- Serve with Peppers-Olives Medley
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