YOUR SOLIN GENERATED RECIPE
Seared Tuna Steak with Herb Mashed Potatoes and Garlic Green Beans
Pan-seared ahi tuna paired with creamy Greek yogurt-whipped potatoes and garlic-sautéed green beans, finished with a bright and zesty herb oil.
INGREDIENTS
4.5 ounces Ahi Tuna Steak
150 grams Yellow Potato
2 tablespoons Non-fat Plain Greek Yogurt
100 grams Green Beans
2.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic
Fresh Parsley and Chives to taste
PREPARATION
Peel and dice the yellow potatoes, then boil in salted water until fork-tender, about 12-15 minutes.
Drain the potatoes and mash thoroughly with the Greek yogurt, chopped chives, and a pinch of salt until smooth and creamy.
Trim the green beans and sauté them in a pan with one teaspoon of olive oil and minced garlic until bright green and slightly crisp.
Pat the tuna steak dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the tuna for 1-2 minutes per side for a perfect medium-rare, ensuring a golden crust forms.
Slice the tuna against the grain and serve alongside the herb mash and garlic beans, garnishing with fresh parsley.