Seared Tuna with Roasted Squash and Olive Tapenade

Easy and delicious, this hearty, lemony tuna dish and perky green olive tapenade is rich in good fats and so low in carbs, it's almost net-carb free!
Serves 2 One Serving: 1/2 of a 2 serving recipe

Ingredients List

  • 2 (6-oz, about 1-inch-thick) tuna steaks
  • kosher salt and freshly ground pepper
  • 5 Tbsp olive oil
  • 1/3 cup pitted and chopped green olives (from about 16 olives)
  • zest of 1/4 lemon
  • 1 tsp lemon juice
  • 1/8 tsp minced garlic
  • 2 Tbsp minced parsley
  • 1 yellow squash, halved lengthwise and cut into 1/4-inch pieces
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  • Heat the oven to 350°F (176°C).
  • Season the fish generously with salt and pepper.
  • Make the tapenade: In a small bowl, combine 2 tablespoons of the olive oil and the olives, lemon zest and juice, garlic, and parsley and mix. Set aside.
  • Spread 2 tablespoons of the remaining olive oil on a rimmed baking sheet.
  • Add the squash, season with salt and pepper, and roast until just soft, about 10 minutes. Set aside.
  • Over medium-high heat, heat the remaining 1 tablespoon oil in a large ovenproof skillet.
  • Sear the tuna for 1 minute on each side.
  • Then place the tuna in the skillet in the oven for 3 minutes. Remove and let rest for 5 minutes.
  • Divide the fish and squash between two dinner plates, top with the tapenade, and serve.


RecipeEric Lundy with permission from GFF Magazine

PhotographyErin Ng


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