“I received free samples of California Ripe Olives mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest. I was not compensated for my time.”
The Challenge: “Utilize and highlight the California Ripe Olives in a unique and tasty recipe that also includes other flavors represented in the Mediterranean Diet—think fresh vegetables and fruit, whole grains, nuts, legumes, fresh fish and seafood, lean meats, cheese and yogurt and red wine.
Mediterranean Diet Flavors with olives, such as California Ripe Olives, are an essential part of the Mediterranean diet and are as good as they taste. Their unique flavor, texture and color make them one of the most versatile ingredients in the pantry, and a perfect addition to a variety of dishes from appetizers to entrees.”
The benefits of eating olives goes way beyond using olive oil.
- Live longer, live better! Olives are an essential part of the Mediterranean diet and contain monounsaturated fat – the good fat!
- California black ripe olives are as good as they taste with vitamin E (.25 mg per serving), iron (.49 mg per serving), vitamin A (60 IU per serving), and fiber (.5 grams per serving). They are packaged at their peak to preserve nutrients for year-round enjoyment.
- A serving of olives contains 0 grams of trans fat and olives are naturally a cholesterol-free food!
- California Ripe Olives are one of the most versatile items in the pantry. They are loved for their unique flavor, texture and color, but also can be part of a healthy diet.
- Black ripe olives are naturally gluten-free, and are also free of all major allergens including: wheat, soy, dairy, eggs, peanuts, and shellfish.
Connect with California Ripe Olives for news, recipes and more!
Website: www.calolive.org
Facebook: https://www.facebook.com/CaliforniaRipeOlives
Twitter: https://twitter.com/CalRipeOlives
Pinterest: https://www.pinterest.com/CalRipeOlives/
California Ripe Olives and raw veggies make a great salsa for tuna or chicken! A bit of crunch, slightly salty and so delicious! This meal has the good stuff you find in a Mediterranean diet, fresh vegetables, lean fish with no butter.
Ingredients
- 2 (6 to 8-ounce) yellowfin tuna steaks (1/2-inch to 3/4-inch thickness)
- 3/4 cup California Ripe Olives, sliced
- 1/4 cup bell peppers, diced (red, green or mix)
- 1/4 cup diced tomatoes, seeded
- 2 Tablespoons diced celery
- 2 Tablespoons diced shallots
- 1/2 teaspoon capers
- 3 Tablespoons olive oil
- 2 Tablespoons fresh squeezed lemon juice
- 1/8 teaspoon dried oregano
- salt and pepper to taste
- 1 teaspoon lemon zest, optional
Instructions
- Mix together California Ripe Olives, peppers, tomatoes, celery, shallots and capers.
- In a separate bowl, whisk together oil, lemon juice, oregano, salt and pepper.
- Pour dressing over olive mixture. Stir to coat. Refrigerate.
- Heat a non-stick skillet over medium-high heat.
- Season tuna with salt and pepper.
- Add tuna steaks to hot pan. Sear. Cook approximately 6 minutes per side, turning once until reaching desired doneness. Tuna should be pink but not still red inside.
- Top with Olive Salsa. Sprinkle with lemon zest if desired.
21 Responses to Tuna Steaks with Olive Salsa #TheRecipeReDux #Ad