Greek Tuna
Transport your taste buds to the Mediterranean with this vibrant Greek Tuna recipe, a perfect blend of bold flavors and wholesome ingredients. Fresh tuna steaks are marinated in a zesty mixture of olive oil, lemon juice, garlic, and oregano, then expertly seared to tender perfection. A medley of cherry tomatoes, Kalamata olives, and red onion sautéed in the same skillet creates a savory topping, enhanced by creamy crumbled feta and fresh parsley. Ready in just 25 minutes, this protein-packed, low-carb dish is an ideal weeknight dinner or an impressive option for entertaining. Serve it with crusty bread or a crisp side salad for an authentic Greek-inspired meal.
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Recipe Information
Ingredients
- 4 pieces (5-6 ounces each) Fresh tuna steaks
- 4 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 3 minced Garlic cloves
- 1 teaspoon Dried oregano
- 1.5 cups (halved) Cherry tomatoes
- 0.5 cup (pitted and sliced) Kalamata olives
- 0.5 medium (thinly sliced) Red onion
- 0.5 cup (crumbled) Feta cheese
- 2 tablespoons (chopped) Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Pat the tuna steaks dry with paper towels and season both sides with a pinch of salt and black pepper. Set aside.
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, garlic, dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to make the marinade.
Place the tuna steaks in a shallow dish and pour the marinade over them. Cover and refrigerate for 10-15 minutes while preparing the other ingredients.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.
Remove the tuna steaks from the marinade (discarding any excess) and sear them in the skillet for 3-4 minutes per side, or until cooked to your desired doneness. Transfer the tuna to a plate and set aside.
In the same skillet, reduce the heat to medium and add the cherry tomatoes, Kalamata olives, and red onion. Sauté for 3-4 minutes until the tomatoes start to soften and release their juices.
Return the tuna steaks to the skillet and spoon some of the tomato-olive mixture over the top. Cook for 1 additional minute to warm everything through.
Transfer the tuna to serving plates, top with the tomato-olive mixture, and sprinkle with crumbled feta cheese and fresh parsley.
Serve the Greek Tuna immediately, optionally with crusty bread or a side salad.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 9.8 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 35.7 mcg | 178% | |
| Calcium | 617 mg | 47% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4120 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
