Tuna With Roasted Peppers And Pine Nuts

This dish features seared tuna steaks served with a vibrant mix of roasted peppers and toasted pine nuts. It is a delightful combination of flavors and textures, perfect for a light dinner or lunch.

This recipe is mediterranean style, lunch, scaled for 4 servings, with 15 min prep and 10 min cook.

Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4

Quick cooking notes

• Core ingredients include yellow bell pepper, tuna steaks, red bell pepper, garlic.
• Follow all 7 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 2 medium yellow bell pepper (sliced)
• 4 pieces tuna steaks (about 150g each)
• 2 medium red bell pepper (sliced)
• 2 cloves garlic (minced)
• 2 tbsp lemon juice
• 0.5 cups pine nuts (toasted)
• 0.5 tsp black pepper
• 1 tsp salt
• 3 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced red and yellow bell peppers with 2 tablespoons of olive oil, garlic, salt, and black pepper in a baking dish.
3. Roast the peppers in the oven for about 15 minutes, or until they are tender and slightly charred.
4. While the peppers are roasting, heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
5. Season the tuna steaks with salt and black pepper, then sear them in the hot skillet for about 2-3 minutes on each side, or until they are cooked to your desired doneness.
6. Remove the tuna from the skillet and let it rest for a minute before slicing.
7. To serve, place the roasted peppers on a plate, top with sliced tuna, and sprinkle with toasted pine nuts and lemon juice.

Nutrition (per serving)

• Calories: 350
• Protein: 35 g
• Fat: 20 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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