I really didn’t know what to call this. But it’s delicious. Tuna steaks simply grilled and topped with a colorful veggie-olive medley. We ate it with Grain-Free Baked Zucchini Rounds. I really think this would be great for pork or chicken too, if you’d prefer.
Tuna Steaks with Pepper-Olives Medley
Author: Joyful Abode
Recipe type: Dinner, Entree, Pork
Makes: 4
Ingredients
Pepper-Olives Medley
- 2 Tbsp expeller-pressed coconut oil
- 1 sweet bell pepper (I used a mix of red, orange, yellow, but about equivalent to 1 whole pepper), diced
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1 large tomato, peeled, seeded, and diced
- ¼ cup water
- ¼ cup red wine
- ½ cup pitted kalamata olives
- salt and pepper
Tuna Steaks
- 4 Tuna steaks, fresh or frozen/thawed
- Expeller-pressed coconut oil, melted
- salt and pepper
Instructions
Pepper-Olives Medley
- In a skillet, melt coconut oil.
- Over medium-high heat, add pepper, onion, and garlic. Cook until onions begin to soften and become translucent, about 5 minutes
- Add tomatoes, water, and wine to the pan. Cook about 10 minutes or until sauce begins to thicken.
- Add olives and season with salt and pepper to taste.
Tuna Steaks
- Brush oil on both sides of the tuna steaks.
- Salt and pepper to taste.
- Grill 2-3 minutes per side on a grill, or 2-3 minutes TOTAL (no need to flip) on a George Foreman grill preheated to 375 degrees Fahrenheit.
- Serve with Peppers-Olives Medley
Hi! I'm Emily. I'm a Navy wife and stay at home mom of two beautiful children. I cook simple, delicious, grain-free recipes, do crafts, decorate my home on a budget, and keep a happy household. I tandem breastfeed, babywear, cloth diaper, practice elimination communication, homebirth, and co-sleep, but I'm not a hippie.
