Tuna Cozumel

Recipe Ingredients

4		Tuna fillets - (8 oz ea)
2 tablespoons	30ml	Olive oil - divided
1/2 tablespoon	7.5ml	Yellow onion - thinly sliced (small)
1/2		Green pepper - thinly sliced
3		Garlic cloves - pressed
1 cup	237ml	Canned stewed tomatoes with juice
6		Green olives - pitted, and
		Coarsely chopped
2		Jalapeño peppers - seeded, sliced
1 teaspoon	5ml	Dried marjoram
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Lemon juice
2 tablespoons	30ml	Chopped fresh parsley

Recipe Instructions

Sprinkle fillets with salt and pepper; set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook onion and pepper 5 minutes, until lightly golden. Add garlic; cook 1 minute more. Stir in tomatoes, olives, jalapeños, marjoram, and pepper. Simmer uncovered 15 minutes, until sauce thickens slightly. Stir in lemon juice. Transfer to a bowl.

Wipe skillet. Increase heat to medium-high. Heat remaining oil until very hot. Cook tuna fillets 2 to 3 minutes per side for medium-rare. Pour sauce over fish; reduce heat to low. Cook 2 minutes more to heat through. Garnish with parsley before serving.

This recipe yields 4 servings.

Carbohydrates: 8 grams

Net Carbs: 7 grams

Fiber: 1 grams

Protein: 53 grams

Fat: 10 grams

Calories: 345

Description:

"Read nutrition labels before buying stewed tomatoes for this easy, Mexican-inspired dish, because carb counts vary widely."

Source:
Atkins Cookbook at http://atkinscenter.com

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