Pan Seared Tuna Steaks
Tuna Steaks lightly rubbed with herbs and pan seared.
Ingredients
- 1 12 oz. package trimmed and washed string beans
- 2-4 slices of cheese optional
- 2 medium size potatoes red or gold
- 1/2 medium fresh onion cut into thin strips aka julienne
- olive oil
- 1 and 1/2 tablespoon garlic powder divided
- salt and pepper to taste
- 2 tablespoons grated parmesan cheese
- 1 tablespoon dried dill weed
- 2 appx. 6 oz. each Tuna Steaks
- 1 tablespoon lemon pepper
- 2 tablespoons coarsely chopped fresh cilantro leaves
- 1 fresh lime - or lemon - half for the cilantro leaves and half for serving
Instructions
- 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. If you are using real big ones just cut them in half. before you microwave them. 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 the cookie sheet with olive oil. Put the string beans in a row along one end of a cookie sheet. Put half of the onion strips in the spots where you are going to squash the potatoes. Put 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 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 salt, 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.
- 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. 2-3 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!
Nutrition
Calories: 53kcalCarbohydrates: 7.7gProtein: 3.3gFat: 1.7gSaturated Fat: 0.9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 4.7mgSodium: 95.2mgPotassium: 172.8mgFiber: 1.5gSugar: 0.2gVitamin A: 169.2IUVitamin C: 0.8mgCalcium: 89.1mgIron: 1.4mg
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