Seared Tuna with Roasted Rosemary Tomatoes
Ingredients
- 1 cloves garlic
- 1 lime
- 4 tablespoons olive oil divided
- 4 tuna steaks (approx 5oz/150g each)
- 3 tablespoons chopped rosemary divided
- 8 ripe tomatoes
- 2 red onion
- Salt and Pepper
- 1 lime for serving
Instructions
- Pre-heat the oven to 220°C/430ºF.
- Peel and finely chop the garlic.
- In a large flat dish, mix together, the garlic, juice and zest of 1 lime, 2 tablespoon of the olive oil and 1 tablespoon of the rosemary.
- Add the tuna steaks and turn to coat in the marinade. Set aside.
- Slice the red onions into thick slices and place in a shallow oven proof dish.
- Slice the tomatoes lengthways and arrange on top of the onions.
- Sprinkle over the remaining rosemary, season with salt and pepper and drizzle over the remaining olive oil.
- Roast the tomatoes and onions for 20 minutes until tender.
- On a high heat, heat a frying pan or griddle pan, then cook the tuna for 2-3 minutes a side. (or more if you don't like pink tuna)
- Serve the tomatoes and tuna with extra sprinkling of black pepper and a wedge of lime.
- Note: If the only tomatoes you can find are hard tart ones. You can sprinkle over 1 teaspoon of sugar to help the tomatoes sweeten and colour.
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Nutrition
Calories: 450kcal | Carbohydrates: 19g | Protein: 43g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 65mg | Sodium: 82mg | Potassium: 1139mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5823IU | Vitamin C: 48mg | Calcium: 68mg | Iron: 3mg
Nutrition is per serving
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