Tuna Steak in a Skillet – Quick and Easy

 

You can rub the tuna steaks with any combination of dried herbs that you prefer. We like this lemon pepper, dill weed and garlic powder combo but you’re the boss so do it the way that YOU like it.

If you don’t live where you can get fresh tuna steaks just get the frozen ones and put them in a bowl of water before you start on the veggies.

Ingredients

• 1  12 oz. package trimmed and washed string beans
• 2 – 4 slices of cheese – optional
• 2 medium sized potatoes 
• 1/2 medium size onion cut into strips
• olive oil
• 1 and 1/2 tablespoon garlic powder – divided
• salt and pepper – to taste
• 1 tablespoon dried dill weed
• 1 tablespoon lemon pepper
• 2 appx. 6 oz. tuna steaks
• 2 tablespoons coarsely chopped cilantro leaves
• 1 fresh lime (or lemon)- half for the cilantro or lemon leaves and half for serving 

 

Here are the directions for your Tuna Steak in a Skillet

 

First lets get the one pan potatoes and string beans going and in the oven. They’re are going to take longer to cook than the tuna steaks will so let’s give them a head start.

Set the oven at 400°F/200°C. Put the potatoes in the microwave and zap ’em ’til they are soft enough to be squashed. 4-8 minutes depending on how many. 

While that is going on cut the onion into thin strips.

If you aren’t using pre -trimmed and washed string beans go ahead and cut the fuzzy ends off and rinse them under running water.

Rub or spray a cookie sheet with olive oil. Put the string beans in a row along one end of the cookie sheet. Spread half of the onion strips in the spots where you are going to squash the potatoes. Set the potatoes on the onion strips and squash ’em. Then spread the rest of the onion strips on top of the potatoes and if you have too many just put the extras on the string beans.

Drizzle everything with olive oil and sprinkle with grated parmesan, salt and pepper.  Then…….

……..into the oven it goes.

Chop up the cilantro leaves and put them into a small bowl. Squeeze the lime (or lemon) juice in and add just a little salt and pepper. Then stir it together and put it aside while you get the tuna ready.

 

Pat the steaks dry and lay them on a paper towel. Sprinkle half of the lemon pepper, garlic powder,  and dried dill weed on the steaks and gently rub it onto the tuna with a spoon.

 

 

Put the tuna steaks onto a new dry paper towel with the spiced side down and repeat the process on the up side.

 

 

Put a skillet on at HIGH and swirl in just enough olive oil to coat the bottom.

And while it’s getting hot flip the potatoes over and pat them down onto the onion strips and lay the cheese slices onto the string beans. I had some provolone left over from a recent batch of lasagna so that’s what I used but any kind of sliced cheese that you like will work just fine.

 

 

Your skillet will be hot now so gently lay the tuna steaks into it. A minute a side will give you almost sushi rare. Two minutes a side will give you medium rare and any more than that will give you well done. Another way to tell is the poke test. You remember just how pliable they were when they were raw, well the more firm that they are beyond that will tell you the degree of doneness.

 

 

It’s time to enjoy your Pan Seared Tuna Steak! Remember that cilantro resting in the lime juice? Use it to top off the tuna steaks and Bon Appetit!

 

Gammy really likes Santa Margarita Pinot Grigio so guess what wine we had with our Tuna Steaks,,, yup. And we finished the bottle.