Rub tuna with olive oil and salt and pepper and place on the grill. Cook for 5 minutes on each side, until tuna reaches desired level of doneness.
In a large skillet over medium heat, heat coconut oil. To the skillet, add the remaining ingredients (Brussels sprouts through coconut aminos) and cook for 10 minutes, until Brussels sprouts are tender.
Serve Brussels sprouts over tuna.
Notes
SERVING SUGGESTION: Garlicky stir-fried baby spinach (heat 1 tablespoon olive oil in a large skillet over medium heat; add 1 clove pressed garlic and cook for 1 minute; gradually add 1 (10-ounce) package baby spinach; continue turning with tongs until slightly wilted; drizzle with a little balsamic vinegar and season with salt and pepper to taste).NUTRITION: 337 Calories; 15g Fat (41.6% calories from fat); 42g Protein; 7g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 89mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.