Look for Atlantic bigeye or yellowfin tuna caught using the troll or pole-and-line method.
1/4 cup extra-virgin olive oil
2 tablespoons minced fresh garlic
5 canned anchovy fillets in oil, drained and chopped
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) tuna steaks (about 1 inch thick)
1/2 teaspoon kosher salt
1 pound Broccolini, trimmed
4 lemon wedges
How to Make It
Combine oil, garlic, anchovy fillets, and 1/4 teaspoon pepper in a small saucepan over low heat. Cook for 5 minutes or until garlic begins to sizzle; remove from heat. Set aside.
Heat a grill pan over high heat. Lightly coat tuna with cooking spray. Sprinkle with salt and remaining 1/4 teaspoon pepper. Add to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan.
Combine 1 teaspoon oil mixture and Broccolini; toss. Add to pan; cook 6 minutes or until tender, turning occasionally. Place 1 tuna steak and 4 ounces Broccolini on each of 4 plates. Drizzle each serving with about 1 1/2 tablespoons oil mixture. Serve with lemon wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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