Name: Pan-seared tuna with lemon-dill sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz yellowfin tuna steak, patted dry; 6 oz red potatoes, cut into 1-inch pieces; 5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/2 cup fresh dill, chopped; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Ingredients

9 items

6 oz yellowfin tuna steak, patted dry
6 oz red potatoes, cut into 1-inch pieces
5 oz green beans, trimmed
2 tsp extra virgin olive oil
1 tbsp lemon juice
½ cup fresh dill, chopped
¾ tsp salt
½ tsp black pepper
2 cups water

Instructions

Prep 20 min · Cook 10 min

Place the potatoes and a pinch of salt in a small pot and cover with water. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes until tender when pierced with a fork.
When the potatoes have been simmering for about 10 minutes, place a steamer basket with the green beans over the pot. Cover and steam for 5 to 6 minutes until the beans are crisp-tender and the potatoes are finished. Drain the vegetables.
While the vegetables finish, season the tuna steak on both sides with the remaining salt and the black pepper.
Heat half the olive oil in a nonstick skillet over medium-high heat. When the oil is shimmering, add the tuna. Cook for 2 minutes, flip, and cook for 2 minutes more until browned on the outside but still pink in the center. Done when browned on the outside and flakes easily, 145°F.
Toss the warm potatoes and green beans with the remaining olive oil, lemon juice, and fresh dill. Place the tuna on the plate alongside the vegetables.

Nutrition

Ingredients

Instructions

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