Tuna Cozumel

Tuna Cozumel
Tuna Cozumel

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    tuna fillets - (8 oz ea)

  • 2

    tablespoons olive oil divided

  • 1/2

    small yellow onion thinly sliced

  • 1/2

    green pepper thinly sliced

  • 3

    garlic cloves pressed

  • 1

    cup canned stewed tomatoes with juice

  • 6

    green olives pitted, and coarsely chopped

  • 2

    jalapeño peppers seeded, sliced

  • 1

    teaspoon dried marjoram

  • 1/2

    teaspoon freshly-ground black pepper

  • 1

    teaspoon lemon juice

  • 2

    tablespoons chopped fresh parsley

Directions

Sprinkle fillets with salt and pepper; set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook onion and pepper 5 minutes, until lightly golden. Add garlic; cook 1 minute more. Stir in tomatoes, olives, jalapeños, marjoram, and pepper. Simmer uncovered 15 minutes, until sauce thickens slightly. Stir in lemon juice. Transfer to a bowl. Wipe skillet. Increase heat to medium-high. Heat remaining oil until very hot. Cook tuna fillets 2 to 3 minutes per side for medium-rare. Pour sauce over fish; reduce heat to low. Cook 2 minutes more to heat through. Garnish with parsley before serving. This recipe yields 4 servings. Carbohydrates: 8 grams Net Carbs: 7 grams Fiber: 1 grams Protein: 53 grams Fat: 10 grams Calories: 345

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