Midweek Quick Cooking: Olive Oil Packed Tuna and Seared Tomatoes

Midweek Quick Cooking: Olive Oil Packed Tuna and Seared Tomatoes

inline_tuna and zoodles.jpgIf you don’t already keep a few cans of high quality tuna packed in olive oil in your pantry, this recipe is a great reason to start. The meal comes together quickly, with dazzling results. Cherry tomatoes and garlic are seared in a generous amount of olive oil, then comes the tuna and even more olive oil to make a richly flavorful sauce.

The sauce can be tossed with your favorite zoodles (zucchini noodles) or other vegetable-based zoodle varieties, but noodles aren’t necessary to make this meal great. If you don’t want to deal with noodles, just grab a spoon and dig in. The tomatoes and tuna are delicious on their own.

Servings: 3 to 4

Time in the Kitchen: 20 minutes



  • 2 cups cherry tomatoes, halved (12 ounces/350 g)
  • ½ cup extra virgin olive oil (120 ml)
  • 3 garlic cloves, thinly sliced
  • 2 cans tuna packed in olive oil – don’t drain the oil! (about 10 ounces total/284 g)
  • Optional: Zoodles (or other veggie noodles), shirataki noodles or gluten-free pasta noodles



Heat a wide skillet over medium-high heat. Add the olive oil. When the oil is hot and shimmering, add the tomatoes. Be careful—oil will splatter. Cook the tomatoes, untouched, for 3 minutes, then stir once and cook another minute or two until the tomatoes are collapsed and blackened in places. Sprinkle a little sea salt on the tomatoes as they cook.

Turn the heat down to medium. Add garlic. Cook 1 minute more.

Add the tuna in its oil. Break up the tuna with a spoon or spatula. When the tuna is warm, the dish is done.

tuna and tomatoes.jpg

Optional: Add your favorite vegetable-based “zoodle” or gluten-free noodle to the skillet to soak up all the flavorful oil. Toss well and serve. This dish can be served warm or at room temperature.

tuna and zoodles.jpg

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