One-Pan Tuna Steak and Bell Peppers
ChefRhonda PlataDifficultyBeginnerTuna steaks may sound fancy but they're a great alternative to beef, whether you're pescetarian or simply looking for something different. Like steaks, they cook up quickly (and to your desired doneness) in just a few minutes per side. In this recipe, we also saute bell peppers in the same pan to keep cleanup simple.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 419
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 20g7%
- Dietary Fiber 6g24%
- Protein 41g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Rub the tuna steaks with 1/3 the oil and season with salt and pepper. Set aside.
Heat the remaining oil in a large non-stick skillet over medium-high heat. Add the shallots and the peppers and cook for 10 minutes, stirring occasionally, or until the peppers begin to brown.
Add the almonds and cook for three more minutes.
Add the basil, season to taste, and toss to coat. Set the pepper mixture aside and cover to keep warm.
Return the pan to high heat and sear the steaks for one to three minutes on each side. This timing will depend on the thickness of the tuna and desired doneness.
Divide the peppers and tuna evenly between plates and enjoy!
Ingredients
Ingredients
Directions
Directions
Rub the tuna steaks with 1/3 the oil and season with salt and pepper. Set aside.
Heat the remaining oil in a large non-stick skillet over medium-high heat. Add the shallots and the peppers and cook for 10 minutes, stirring occasionally, or until the peppers begin to brown.
Add the almonds and cook for three more minutes.
Add the basil, season to taste, and toss to coat. Set the pepper mixture aside and cover to keep warm.
Return the pan to high heat and sear the steaks for one to three minutes on each side. This timing will depend on the thickness of the tuna and desired doneness.
Divide the peppers and tuna evenly between plates and enjoy!
