Macadamia crusted tuna with zucchini provencal


This super delicious recipe only takes about 10 minutes to make. Easy weeknight meal that is healthy and a crowd pleaser.

Handful of macadamia nuts or about 1/4 cup
1 tbs gluten free bread crumbs
1/2 tbs coconut oil or olive oil
Two tuna steaks

Heat a skillet over medium high heat. Meanwhile pulse breadcrumbs and nuts in food processor. Coat washed tuna steaks in nut mixture. Place tuna in heated pan.

Mango pineapple relish
2 tbs pineapple juice
2 tbs chopped mango
1 tbs red onion chopped
1/2 tbs lime juice
Salt n pepper

Pulse in food processor and set aside.

1 zucchini cut into quarters
5 pearl onions chopped
6 mushrooms cut in quarters
4 cherry tomatoes halved
1/2 tbs Olive oil
1/2 tbs fresh basil, chopped
Salt and pepper to taste
1 1/2 tbs freshly grated Romano cheese

Heat crushed garlic in olive oil until fragrant with onion. Add zucchini and cook 5 minutes. Add mushrooms, tomatoes, basil and salt and pepper. Cook until veggies are soft and tender.

Plate fish and top with relish. Add zucchini provencal to plate and top with cheese. I served my meal with couscous.


About the author

Xza Louise Higgins is the founder of MommyCon, creator of The Mommy Dialogues, and punk rock mom to two year old Atticus in the great city of Chicago, IL. She is incredibly passionate about birth options, human rights, and promoting gentle parenting practices.

No Comments

  1. Kelli -  January 26, 2012 - 1:06 am

    Yum! I need to try this one!

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