Ingredients
- 6 tuna steaks 6 oz. each
- 1/2 Onion cut into very thin slivered slices
- 6 Jalapenos sliced
- 1/4 Cup soy sauce gluten-free
- 1/2 Cup olive oil
- 4 Plum tomatoes cut in very small cubes
- 1 1/2 Tbs fennel powder
- 1 Red pepper cut into very small cubes
- 6 Cloves Garlic peeled and crushed
- 6 Cloves Garlic whole with peel
Instructions
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Spray olive oil on a non-stick square grill pan set on medium-high heat
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Sear each side of the tuna steak for a minute or two
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In a 2 inch deep skillet:
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Lay onions on the bottom
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Pour in 1 cup water
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Pour in soy sauce, olive oil, fennel powder & crushed garlic
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Place tomatoes, tuna steaks, and peppers evenly
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Spread jalapeno slices over tuna
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Drop whole cloves on the sides
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Turn heat onto medium-high heat covered, preferably using a glass cover to see when it starts to boil
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When the liquid starts to boil, turn heat to medium-low for 20-25 minutes
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Remove from skillet carefully, and pour juices over the top
Recipe Notes
Serve with 1/4 Cup diced radish, jicama & purple cabbage slaw, seasoned with some olive oil, lemon, salt & pepper.
I prefer using the liquid from the skillet. Drizzling it over the top of the veggies. The flavors all mix very well together.
Enjoy with the side of slaw
