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RECIPE
10 INGREDIENTS6 STEPS45MIN

Grilled Tuna Steak with Roasted Tomatoes

5.0
1 Ratings

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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A fresh, light, and super tasty 30-minute meal with lean tuna steak and roasted tomatoes! You can use it to dress some rice or pasta for a full-on meal!
45MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
2 cups
Cherry Tomatoes
3 cloves
Garlic , peeled
2
2 Tbsp
Extra-Virgin Olive Oil
up to 3 Tbsp
1 Tbsp
2 handfuls
Arugula , divided

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Nutrition Per Serving

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CALORIES
1178
FAT
20.7 g
PROTEIN
228.4 g
CARBS
14.2 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
In a baking tray, place the Dried Oregano (1/2 teaspoon), Garlic (3 clove), Cherry Tomato (300 gram), and Extra-Virgin Olive Oil (2 tablespoon). Toss everything together.
Step 3
Bake for about 25-30 minutes or until the tomatoes look as though they are about to collapse and their skins are crinkled.
Step 4
Season the Fresh Tuna Steak (2) with Himalayan Rock Salt (to taste) and Ground Black Pepper (to taste). Cook them on a hot grill or grill pan for about 2 minutes per side, or less if you like it more on the rare side!
Step 5
When the tomatoes are cooked, add Capers (1 tablespoon), Kalamata Olives (8), and Dried Oregano (1/2 teaspoon).
Step 6
Plate the tuna and top each plate off with tomatoes and Arugula (2 handful).

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Nutrition Per Serving
Calories
1178
% Daily Value*
Fat
20.7 g
27%
Saturated Fat
2.5 g
12%
Trans Fat
0.0 g
--
Cholesterol
362.9 mg
121%
Carbohydrates
14.2 g
5%
Fiber
4.4 g
16%
Sugars
5.3 g
--
Protein
228.4 g
457%
Sodium
932.0 mg
41%
Vitamin D
--
--
Calcium
136.8 mg
11%
Iron
10.5 mg
58%
Potassium
4101.7 mg
87%
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