Tangerine-roasted tuna with green olives

Posted April 13, 2015 5:45 am

Brought to you by Whole Foods Market Schaumburg

½ cup drained pitted green olives (about 20)

1 tangerine or small orange, zested and quartered, zest reserved

1 red onion, cut into small wedges

½ pound Whole Catch® boneless, skinless tuna steak, cut into (1-inch) chunks

¼ teaspoon fine sea salt

¼ teaspoon ground black pepper

Preheat the oven to 425°F. Arrange olives, tangerine, and onions on a large, parchment paper-lined baking sheet and roast until onions are just browning, 10 to 15 minutes. Toss gently, scatter tuna over the top, season with salt and pepper and continue roasting until tuna is just cooked through, 8 to 10 minutes more. Squeeze tangerine over tuna, onions and olives. Sprinkle with reserved zest; toss well and serve.

Per Serving: 140 calories (60 from fat), 6g total fat, 0g saturated fat, 30mg cholesterol, 700mg sodium, 7g carbohydrate (1g dietary fiber, 3g sugar), 14g protein

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