Tuna is great source of lean protein and with B vitamins and also contain omega-3 fatty acids. Omega-3s have lately been associated with all kinds of health benefits from warding off depression and cognitive decline to reduc- ing inflammation and the risk of heart disease. The evidence is so good that the American Heart Association recommends we eat fish rich in omega-3 fatty acids like tuna and salmon twice a week2.
• 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
Preheat the oven to 425°F. Arrange 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.