Oregano Pesto Tuna Steaks
Arugula Salad with Chickpeas and Roasted Peppers
Ingredients
- 3 (6-oz) tuna steaks
- ½ tsp salt
- ¼ tsp pepper
- 2½ Tbsp olive oil, divided
- 1 clove garlic, mashed to a paste
- ½ (1-oz) pkg fresh oregano, stemmed
- 2 Tbsp freshly grated Parmesan cheese
- 1½ Tbsp sliced almonds, toasted
- 1½ Tbsp capers
- ½ lemon, cut into wedges
Instructions
- Sprinkle both sides of fish with salt and pepper. Cook fish in 1 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 1½ Tbsp oil and garlic to skillet; cook 1 minute or until fragrant. Process garlic oil, oregano, cheese, and nuts in a food processor until smooth.
- Spoon oregano pesto over fish; sprinkle with capers. Serve with lemon wedges.
Side Dish Ingredients
- ½ (15-oz) can chickpeas, drained and rinsed
- ½ (5-oz) pkg baby arugula
- ¼ cup thinly sliced roasted red bell peppers
- 2 Tbsp balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
323
|
83
|
406
|
| Fat (g) | 15 | 2 | 17 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 43 | 3 | 46 |
| Carb (g) | 3 | 12 | 15 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 626 | 273 | 899 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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