INGREDIENTS
2 tuna steaks (about 1 inch)
2-3 tablespoons olive oil
1-2 cloves garlic (minced)
10 grape tomatoes (sliced in half lengthwise)
1-1½ tablespoons fresh Italian parsley finely chopped (divided)
DIRECTIONS
In a medium/large frying pan add the oil, garlic, tomatoes and half the parsley, cook 3-5 minutes on medium high heat, add the tuna steaks and cook 2-3 minutes on each side. Serve immediately.
Notes: Because tuna can be a salty fish you may not want to add any additional salt.
The internal temperature for cooked tuna should be 130 – 145F.
Leftover pan-fried tuna steaks will keep for three to four days in the refrigerator.
