Tuna with Vinaigrette

Name: Tuna with Vinaigrette
Yield: 4
Ingredients: FOR THE VINAIGRETE; 2 1/2 tablespoons of lemon juice; 2 tablespoons of olive oil; 2 cloves of garlic, minced; 1/2 teaspoon of grated lime zest; 3 tablespoons of chopped fresh parsley; 2 tablespoons of pitted and drained green olives; 4 tuna steaks, 1 cm thick (about 750g); 1 tablespoon of salt or to taste; 1 dash of red pepper flakes

1
FOR THE VINAIGRETE
2
2 1/2 tablespoons of lemon juice
3
2 tablespoons of olive oil
4
2 cloves of garlic, minced
5
1/2 teaspoon of grated lime zest
6
3 tablespoons of chopped fresh parsley
7
2 tablespoons of pitted and drained green olives
8
4 tuna steaks, 1 cm thick (about 750g)
9
1 tablespoon of salt or to taste
10
1 dash of red pepper flakes

Ingredients

1
FOR THE VINAIGRETE
2
2 1/2 tablespoons of lemon juice
3
2 tablespoons of olive oil
4
2 cloves of garlic, minced
5
1/2 teaspoon of grated lime zest
6
3 tablespoons of chopped fresh parsley
7
2 tablespoons of pitted and drained green olives
8
4 tuna steaks, 1 cm thick (about 750g)
9
1 tablespoon of salt or to taste
10
1 dash of red pepper flakes

Directions

1
PREPARE THE VINAIGRETE: in a medium bowl, mix the lemon juice, olive oil, garlic, and lime zest
2
Add the parsley and green olives
3
Cover and let it sit at room temperature for 1 hour
4
Season the tuna with salt and red pepper flakes
5
Brush each steak with 1/2 tablespoon of vinaigrette on both sides
6
Reserve the remaining vinaigrette
7
Heat a non-stick grill pan over high heat and arrange the tuna steaks
8
Reduce the heat and cook for about 3 minutes per side, or until the fish is cooked through
9
Serve hot with reserved vinaigrette
10
337 calories per serving