PAN-SEARED TUNA STEAKS W/ WARM TOMATO/ BASIL/ OLIVE SALAD

Pan-Seared Tuna Steaks with Warm Tomato, Basil, and Olive Salad

Searing tuna steaks is lightning-fast; they cook to medium-rare in less than five minutes, and this zesty tomato-olive salad takes only a few minutes more.  

Serves 4

4 5-oz. boneless, skinless tuna steaks
Kosher salt and freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 medium shallot, finely chopped
2 cups mixed yellow and red grape or cherry tomatoes, halved
1/3 cup sliced pitted green olives, such as picholine or Cerignola
2 Tbs. finely chopped fresh basil
1/2 Tbs. fresh lemon juice

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Season the tuna with 1 tsp. salt and 1/4  tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium rare). Transfer the tuna to a large plate.

Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, until golden-brown, about 1 minute. Add the tomatoes, olives, basil, 1/2 tsp. salt, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice.

Transfer the tuna to plates, top with the tomato salad, and serve.

Serving Suggestions

Serve with a Warm Couscous and Grilled Zucchini Salad.

nutrition information (per serving):
Calories (kcal): 300; 

Fat (g): 16; 

Fat Calories (kcal): 140; 

Saturated Fat (g): 3; 

Protein (g): 34; 

Monounsaturated Fat (g): 8; 

Carbohydrates (g): 4; 

Polyunsaturated Fat (g): 3; 

Sodium (mg): 650; 

Cholesterol (mg): 55; 

Fiber (g): 1;

SKILLET PORK CHOPS

Ingredients

4 pork loin chops (8 oz each), well trimmed
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 medium onions, cut into 6 wedges each
3 medium carrots, cut into 1 inch chunks

Cooking Instructions

1. Season both sides of the pork chops with the cinnamon, salt, and pepper.
2. In a large skillet, melt the butter over medium-high heat. Brown the pork chops for 4 to 5 minutes per side.
3. Add the onions and carrots to the skillet. Reduce the heat to low, cover, and cook for 25 to 30 minutes, or until the vegetables are tender and the pork chops are cooked through. Serve the vegetables with the pork chops.

Servings Per Recipe: 1

• Calories 319
• Total Fat 15 g
• Sat Fat 7 g
• Cholesterol 109 mg
• Sodium 294 mg
• Carbs 10 g
• Dietary Fiber 3 g
• Protein 34 g