Name: Seared tuna with lemon-herb sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz yellowfin tuna steak, 1 inch thick, patted dry; 7 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 2 1/2 tbsp fresh parsley, finely chopped; 1 clove garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 8 olive oil cooking sprays

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the salt and the dried oregano. Spray with cooking spray. Roast for 20 to 25 minutes until golden brown and tender, tossing once halfway through.
While the potatoes roast, whisk together the olive oil, lemon juice, chopped parsley, minced garlic, and a quarter of the salt in a small bowl. Set the sauce aside to let the flavors meld.
Season the tuna steak on both sides with the remaining salt and the black pepper.
Set a nonstick skillet over medium-high heat and coat with cooking spray. When the pan is very hot, add the tuna. For a 1-inch thick steak, cook for 1 1/2 to 2 minutes, flip, and cook for 1 1/2 to 2 minutes more for a rare center. If the steak is under 3/4 inch thick, cook for 1 minute, flip, and cook for 1 minute more. Transfer to a cutting board and rest for 1 minute. Done when browned on the outside and pink in the center, 145°F.
Slice the tuna against the grain into 1/2-inch-thick slices. Place the roasted potatoes on the plate alongside the tuna. Spoon the herb sauce over the tuna slices and serve.

Nutrition

Ingredients

Instructions

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