Ingredients
- 4 tuna steaks
- Coconut oil for cooking
- 2 Tablespoons shredded coconut
- Salt
- Black pepper
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- ½ cup roasted red peppers
- 4 Tablespoons dry white wine
How to Make It
- Preheat the oven to 350 °F.
- Grease a large baking and set aside for the moment.
- In a small skillet, heat the coconut oil and the wine. Sauté the shredded coconut with the red peppers for 5 minutes. Set aside.
- Take each tuna steak and season each with the cinnamon, nutmeg, salt, and pepper on each side.
- Place all the tuna steaks in the dish and bake for 10 minutes.
- Remove from the oven, flip the tuna steaks and add the topping you just made with coconut and peppers.
- Place back in the oven for another 15 minutes or so.
- Serve hot with a side salad or green beans.
