Fresh, light and super tasty 30 min meal with lean tuna steak and roasted tomatoes! You can use it to dress some rice or pasta for a full-on meal!
My week lunches are super quick. They have to be! Working full time and at very hectic rhythm, it is for me absolutely important to keep my lunch break as efficient as possible.
This is also why I prefer to do most of my meal prep over the weekend, so that during the week I have always something ready to eat.
Last weekend, however, I spent most of my Saturday and Sunday at the beach with my friends and spent zero time in the kitchen!
Today I needed to whip something up fast or I would have not been able to eat anything, having finished by morning meetings at 1 pm and having my afternoon ones starting at 2 pm!
The recipe I am sharing with you today is what I whipped up in less than 30 min! It turned out SUPER YUMMY!
I used the tuna and its sauce to dress some pasta, so to have a full on meal. But this would be great also with rice, quinoa, cous cous or just some roasted bread!
Ingredients (serves 2):
- 300 g cherry tomates
- 3 cloves garlic, peeled
- 2 tuna steaks (150 g each)
- 2-3 tbsp extra virgin olive oil
- 8 kalamata olives
- 1 tbsp capers
- 1 tsp dry oregano
- Himalayan salt and ground black pepper as needed
In a baking tray place the washed tomatoes, garlic, half of the oregano and the olive oil. Toss everything together
and bake in a pre-heated oven at 200 C for about 25-30 min or until the tomatoes look as though they are about to collapse and their skins are crinkled.
Season the tuna steaks with salt and pepper. On a hot grill cook them, for about 2 mins per side, or less if you like it more on. the rare side!
When the tomatoes are cooked, add capers, chopped Kalamata olives and more oregano.
Plate the tuna and top it off with the tomato sauce and a handful of fresh arugula!
Serve it up and enjoy!