Name: Seared tuna with sweet potato hash
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz yellowfin tuna steak, 1-inch-thick, patted dry; 1 1/2 medium sweet potatoes, peeled and cut into half-inch cubes; 1/2 red bell pepper, diced; 1/4 medium red onion, diced; 2 tsp avocado oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp dried thyme; 1 tsp lime juice

Instructions

Prep 20 min · Cook 10 min

Heat two thirds of the oil in a 12-inch nonstick skillet over medium-high heat. Add the sweet potato cubes and cook, stirring occasionally, for 10 minutes until they start to soften and brown.
Stir in the bell pepper, red onion, garlic powder, thyme, and half the salt. Continue cooking for 6 to 8 minutes more until the vegetables are tender and the potatoes are golden brown. Move the hash to a warm plate.
While the hash finishes, season both sides of the tuna steak with the remaining salt and the black pepper.
Wipe the skillet clean and heat the remaining oil over medium-high heat until shimmering. Place the tuna in the pan and cook for 2 minutes. Flip and cook for 2 minutes more for a pink center, or 3 minutes for medium-well, until the sides look opaque and the surface is browned. Done when opaque and browned, 145°F.
Spoon the hash onto a plate. Let the tuna rest for 1 minute, then slice it against the grain and lay it over the hash. Drizzle with the lime juice to finish.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes