Tuna with Tomato-Caper Sauce

 Disclosure: This is a sponsored post. 

 

October is the month that I have to start being really conscious of the foods I'm eating or serving to my family since the next 3 months are pretty much all about the treats, family meals, and holiday parties. It's easy to over-indulge in all of the goodies, then when January hits you wonder what the hell happened and why do your clothes no longer fit? My husband has already been complaining about all of the junk he's snacked on lately and he's feeling a bit sluggish these days, so I thought I'd offer up a few more lighter dinner options this week to help get him back on track. Our grocers had a nice sale on seafood recently, so I grabbed some salmon, mahi-mahi, and tuna steaks that I know my family enjoys. I was just going to sear the tuna for him and my daughter, but then I noticed that the last of the tomatoes that sprouted from my freebie plant this year had blushed and were ready for consumption, so I decided to be a little extra and made Golden Blossom Honey's recipe for Tuna with Tomato-Caper Sauce instead. 

 

This Mediterranean inspired recipe is light, easy to prep, and chock full of sweet flavor. Even though I am not a seafood eater, I found myself scraping up the tomato-caper sauce out of the pan to eat on its own. If you also don't eat seafood, make the sauce on its own and serve it with some crackers or bread chips for an amazing party appetizer. But for those who do eat tuna, you're going to love how the sweetness of the sauce compliments the fish. Pair it with a Savaugn Blanc to really bring out the best flavors of this dish. It feels like an indulgent meal without being indulgent on the waistline. And that's a real treat in itself! 

 

Ingredients

6 tablespoons olive oil, divided

1 1/2 cups onion, chopped

2 cloves garlic, minced

1 pound plum tomatoes, chopped

2 tablespoons fresh lemon juice

2 tablespoons GOLDEN BLOSSOM HONEY

2 tablespoons capers, rinsed and drained

pin ch of red pepper flakes

1 cup fresh basil, coarsely chopped

4 (6-ounce) tuna steaks, 1-inch thick

CLICK HERE FOR FULL RECIPE

 

  

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Have you used up or canned all of your summer garden bounty yet?