Name: Pan-seared tuna with lemon-herb sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz yellowfin tuna steak, 1-inch thick, patted dry; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 2 1/3 cups water; 2 tsp extra virgin olive oil; 1 clove garlic, minced; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper

Ingredients

9 items

7 oz yellowfin tuna steak, 1-inch thick, patted dry
6 oz Yukon Gold potatoes, diced into 1/2-inch pieces
2⅓ cups water
2 tsp extra virgin olive oil
1 clove garlic, minced
1 tbsp lemon juice
1½ tbsp fresh parsley, chopped
1 tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Place the potatoes in a small saucepan with 2 cups of the water and half the salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 12 to 15 minutes until tender. Drain and set aside.
While the potatoes cook, season the tuna steak on all sides with the remaining salt and the black pepper.
Heat half the olive oil in a skillet over medium-high heat. Once very hot, add the tuna. For a 1-inch thick steak, cook for 2 minutes, flip, and cook for 2 minutes more for rare to medium-rare. A thinner steak will take less time. Remove from the skillet to a plate to rest. Done when opaque on the outside and pink in the center, 145°F.
Lower the heat to medium-low and let the pan cool for 30 seconds. Add the remaining oil and the garlic, cooking for 30 seconds until fragrant. Stir in the lemon juice and the remaining 3 1/2 tbsp of water, scraping up any browned bits. Simmer for 1 minute. Remove from the heat and stir in the parsley and any juices from the resting tuna plate.
Place the potatoes on a plate and set the tuna steak beside them. Spoon the lemon-herb pan sauce over both the fish and the potatoes.

Nutrition

Ingredients

Instructions

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