Name: Pan-seared tuna with lemon-dill sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz ahi tuna steak, 1-inch thick, patted dry; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 3.5 oz asparagus, trimmed; 2 tsp olive oil; 1/4 cup nonfat Greek yogurt; 2 tsp lemon juice; 1/2 tsp lemon zest; 1/2 cup fresh dill, chopped; 2 tsp water; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, one third of the salt, and the garlic powder. Roast for 15 minutes, stirring once halfway through.
Add the asparagus to the pan with the potatoes. Toss with the remaining salt and roast for 10 minutes more, until the potatoes are golden and the asparagus is tender-crisp. Done when a fork slides easily into the potatoes.
While the vegetables roast, whisk the Greek yogurt, lemon juice, lemon zest, chopped dill, and a pinch of the remaining salt in a small bowl. Stir in the water until the sauce is thin enough to spoon over the fish.
Season the tuna on both sides with the remaining salt and the black pepper. Heat the remaining olive oil in a nonstick skillet over medium-high heat until shimmering. Add the tuna and cook for 2 minutes, flip, and cook for 2 minutes more for a rare center. Done when seared on the outside with a pink to red center, 145°F.
Serve the seared tuna alongside the roasted potatoes and asparagus. Spoon the lemon-dill sauce over the tuna steak.

Nutrition

Ingredients

Instructions

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