Ahi Tuna and Spicy Olives

Servings 4 servings


  • 2 tablespoons olive oil
  • 4 Ahi tuna steaks 6-ounce
  • sea salt and freshly ground black pepper to taste
  • 2 2-oz. jars diced pimiento drained
  • 10 ripe olives pitted, halved
  • 1/4 cup fresh orange juice plus 2 tablespoons
  • 2 tablespoons chopped parsley
  • 2 teaspoons capers drained
  • 2 teaspoons tomato paste
  • Pinch crushed red pepper flakes
  • 2 cloves garlic minced


  • In a large skillet, heat the oil over medium heat until hot.
  • Season tuna steaks on both sides with salt and pepper; sear them in the hot skillet for 1 to 2 minutes per side or until they reach desired level of doneness.
  • Remove from skillet and set aside.
  • Add remaining ingredients to the skillet (pimiento through garlic); season with salt and pepper then cook for 4 to 5 minutes or until mixture comes to a simmer. Serve sauce over tuna steaks.


LC SERVING SUGGESTION: Serve a big spinach salad on the side.
GLUTEN FREE: Make sure pimientos, olives, capers and tomato paste are gluten-free.
NUTRITION: 92 Calories; 8g Fat (75.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 132mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
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