Pan-Seared Tuna with Warm Tomato-Olive Relish
Zoodles with Pine Nuts
Ingredients
- ¾ lb tuna steaks
- 1 Tbsp olive oil, divided
- 1 tsp minced garlic
- 1 cup multicolored grape tomatoes, halved
- ¼ cup pitted kalamata olives, halved
- 3 Tbsp dry white wine (or use gluten-free chicken broth)
- 1 Tbsp chopped fresh basil
- 2 Tbsp crumbled feta cheese
Instructions
- Sprinkle fish lightly with salt and pepper. Sear in 2 tsp hot oil in a large skillet over high heat 1 to 2 minutes per side. Let stand 1 to 2 minutes. Cut into thick slices.
- Cook garlic in 1 tsp hot oil in skillet 30 seconds. Add tomatoes and olives; cook 1 minute. Add wine; cook 2 to 3 minutes or until tomatoes are tender. Stir in basil.
- Serve fish over Zoodles with Pine Nuts recipe. Spoon sauce over fish; sprinkle with cheese.
Side Dish Ingredients
- ½ (16-oz) pkg zucchini noodles
- 2 Tbsp pine nuts
- 2 tsp olive oil
Side Dish Instructions
- Cook zucchini and nuts in hot oil in a large skillet over medium-high heat, stirring often, 2 to 3 minutes or just until thoroughly heated. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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