Pan-Seared Tuna Steaks with Oregano Pesto
Green Bean and Tomato Salad
Ingredients
- 4 (5-oz) tuna steaks
- 1 tsp salt
- ½ tsp pepper
- 5 Tbsp olive oil, divided
- 2 cloves garlic, minced
- 2 (0.5-oz) pkg fresh oregano
- ¼ cup freshly grated Parmesan cheese
- 3 Tbsp sliced almonds, toasted
- 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.
- Strip oregano leaves from stems. 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
- 1 (12-oz) pkg green beans, trimmed
- ¼ cup finely chopped basil
- 1 Tbsp minced shallots
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- ½ tsp salt
- 1½ cups grape tomatoes, halved
Side Dish Instructions
- Cook green beans in boiling water 2 minutes or until crisp-tender; drain. Rinse with cold water; drain again.
- Combine basil, shallots, lemon juice, oil, and salt. Add green beans and tomatoes.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
367
|
97
|
464
|
| Fat (g) | 23 | 7 | 30 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 36 | 2 | 38 |
| Carb (g) | 2 | 8 | 10 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 809 | 248 | 1057 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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