Name: Seared tuna with lemon-herb sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz yellowfin tuna steak, patted dry; 6 oz Yukon Gold potatoes, diced into 1-inch pieces; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, finely chopped; 1 clove garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 8 olive oil cooking sprays

Nutrition

Per serving

447 calories

Protein: 52g; 48% of calories
Carbs: 30g; 27% of calories
Fat: 12g; 25% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with the olive oil, half the salt, and half the pepper. Spread them in a single layer and roast for 25 to 30 minutes until golden and tender.
While the potatoes roast, whisk the lemon juice, chopped parsley, minced garlic, and the remaining pepper in a small bowl. Set the sauce aside to let the flavors meld.
When the potatoes are almost done, heat a 12-inch skillet over medium-high heat and coat with cooking spray. Season the tuna steak with the remaining salt. Place the tuna in the hot pan and cook for 2 minutes, flip, and cook for 2 minutes more until the exterior is browned. Done when flakes easily and opaque on the edges, 145°F.
Plate the seared tuna beside the roasted potatoes and drizzle the lemon-herb sauce over the fish.

Nutrition

Ingredients

Instructions

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