Oregano Pesto Tuna Steaks
Skillet Parmesan Broccolini
Ingredients
- 6 (6-oz) tuna steaks
- ¾ tsp salt
- ½ tsp pepper
- 5 Tbsp olive oil, divided
- 2 cloves garlic, mashed to a paste
- ¼ cup freshly grated Parmesan cheese
- 3 Tbsp sliced almonds, toasted
- 1 (1-oz) pkg fresh oregano, stems removed
- 3 Tbsp drained capers
- 1 lemon, cut into wedges
Instructions
- Sprinkle both sides of fish with salt and pepper. Cook in 2 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or to desired doneness. Remove from skillet.
- Add 3 Tbsp oil and garlic to skillet; cook 1 minute or until fragrant.
- Process garlic oil, cheese, nuts, and oregano leaves in a food processor until smooth.
- Spoon oregano pesto over fish; sprinkle with capers. Serve with lemon wedges.
Side Dish Ingredients
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1½ lb Broccolini, trimmed (or use broccoli florets)
- ¼ tsp salt
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Sauté garlic in hot oil in a large skillet 30 seconds. Add Broccolini; sauté 5 minutes or until crisp-tender. Sprinkle with salt and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
386
|
96
|
482
|
| Fat (g) | 23 | 7 | 30 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 42 | 3 | 45 |
| Carb (g) | 1 | 5 | 6 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 491 | 251 | 742 |
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