Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.