Instructions: Sprinkle fillets with salt and pepper; set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook onion and pepper 5 minutes, until lightly golden. Add garlic; cook 1 minute more. Stir in tomatoes, olives, jalapenos, marjoram, and pepper. Simmer uncovered 15 minutes, until sauce thickens slightly. Stir in lemon juice. Transfer to a bowl.

Wipe skillet. Increase heat to medium-high. Heat remaining oil until very hot. Cook tuna fillets 2 to 3 minutes per side for medium-rare. Pour sauce over fish; reduce heat to low. Cook 2 minutes more to heat through. Garnish with parsley before serving.

This recipe yields 4 servings.

Description: "Read nutrition labels before buying stewed tomatoes for this easy, Mexican-inspired dish, because carb counts vary widely."

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