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Tangerine-Roasted Tuna with Green Olives

Serves 4
Time 40 min
Serve this one-pan dish of juicy tuna, sweet red onions and green olives over cooked brown rice for a quick and easy meal. Watch our how-to video.
Ingredients
  • 1/2 cup drained pitted green olives (about 20)
  • 1 tangerine or small orange zested and quartered, zest reserved
  • 1 red onion cut into small wedges
  • 1/2 pound Whole Catch® boneless, skinless tuna steak cut into (1-inch) chunks
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

Preheat the oven to 425°F. Arrange olives, tangerine, and onions on a large, parchment paper-lined baking sheet and roast until onions are just browning, 10 to 15 minutes. Toss gently, scatter tuna over the top, season with salt and pepper and continue roasting until tuna is just cooked through, 8 to 10 minutes more. Squeeze tangerine over tuna, onions and olives. Sprinkle with reserved zest; toss well and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup drained pitted green olives (about 20)
  • 1 tangerine or small orange zested and quartered, zest reserved
  • 1 red onion cut into small wedges
  • 1/2 pound Whole Catch® boneless, skinless tuna steak cut into (1-inch) chunks
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper