Super Fast
Seared Tuna with Olives and Tomatoes
Spicy Garlic Broccoli Rabe
Ingredients
- 6 tuna fillets
- 3 Tbsp olive oil, divided
- ¾ tsp salt, divided
- ½ tsp pepper, divided
- 2 cloves garlic, minced
- 1 pint organic grape tomatoes, halved
- 1 (6-oz) jar pitted kalamata olives, drained
- 2 tsp lemon zest
- 1 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh tarragon (optional)
Instructions
- Rub fish with 1½ Tbsp oil; sprinkle with ½ tsp salt and ¼ tsp pepper. Cook in a large nonstick skillet over medium-high heat 2 minutes per side or to desired doneness. Remove from skillet, and keep warm.
- Cook garlic and tomatoes in 1½ Tbsp hot oil in skillet. Cook 3 minutes or until tomatoes begin to soften; stir in olives, lemon zest, lemon juice, and ¼ tsp each salt and pepper.
- Cook 2 minutes or until thoroughly heated; remove from heat, and stir in tarragon. Top fish with tomato and olive mixture.
Side Dish Ingredients
- 1½ lb broccoli rabe, trimmed
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook broccoli rabe in a pot of boiling water 2 minutes; plunge into an ice-water bath. Drain; dry on paper towels.
- Sauté garlic and red pepper in hot oil in a large nonstick skillet over medium-high heat 1 minute; add broccoli rabe. Cook 3 to 4 minutes or until tender. Stir in vinegar, salt, and pepper.
Clean Eating Meal Plan
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