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
Author: Joyful Abode
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
Pepper-Olives Medley
  1. In a skillet, melt coconut oil.
  2. Over medium-high heat, add pepper, onion, and garlic. Cook until onions begin to soften and become translucent, about 5 minutes
  3. Add tomatoes, water, and wine to the pan. Cook about 10 minutes or until sauce begins to thicken.
  4. Add olives and season with salt and pepper to taste.
Tuna Steaks
  1. Brush oil on both sides of the tuna steaks.
  2. Salt and pepper to taste.
  3. 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.
  4. Serve with Peppers-Olives Medley


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1 Comment

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