5Zesty Lemon Tuna and Potato Supper
This vibrant dish combines perfectly seared tuna with tender potatoes and crisp green beans, all brightened by fresh lemon.
How to make it
- 1
Start by washing your potatoes well. Cut any larger ones in half so they cook evenly. Place them in a pot with cold water, add a pinch of salt, and bring to a boil. Cook until they are fork tender, about 15-20 minutes depending on their size.
- 2
While the potatoes are cooking, get your green beans ready. You can steam them in a basket over the boiling potatoes or in a separate pot. Cook them until they are bright green and just tender crisp, usually 5-7 minutes. Once done, drain and set aside.
- 3
Pat your tuna steaks very dry with paper towels. Season generously with salt and pepper on both sides. Heat your olive oil in a skillet over medium high heat until shimmering. Carefully place the tuna steaks in the hot pan. Sear for 2-3 minutes per side for medium rare, or longer if you prefer it more cooked through.
- 4
When the tuna is cooked to your liking, remove it from the pan and let it rest on a cutting board for a few minutes. Slice the lemon in half. You will use one half for juicing and the other for wedges.
- 5
To assemble, divide the cooked potatoes and green beans between two plates. Flake or slice the tuna and place it on top. Squeeze fresh lemon juice over everything and serve with extra lemon wedges for garnish. A sprinkle of fresh black pepper ties it all together beautifully.
