Rosemary Chicken Bake with Rice
Seared Tuna with Lemony Potatoes
Tuna goes further—and is simpler to eat—when it’s chunked and mixed with potatoes.
26
6 servings
This dish is perfect for outdoor dining. Tossing in a tablespoon of capers would be a lovely addition.
Ingredients
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2 (8-oz) tuna steaks
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1/4 cup olive oil
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1 tablespoon hot sauce, such as Tabasco
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2 cloves garlic, minced
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1/2 teaspoon salt
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Coarsely ground black pepper
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12 medium round red potatoes, cut into halves and boiled until tender
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Finely grated rind and juice of 1 lemon
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1/4 cup chopped fresh flat-leaf parsley
Instructions
- Rinse tuna steaks and pat dry. Combine olive oil, hot sauce and garlic in a measuring cup. Pour half the mixture into a shallow baking pan, reserving remaining sauce. Add tuna to pan and let stand 1 hour, turning halfway though the marinating time.
- Preheat grill to high.
- Remove tuna from marinade and sprinkle with salt and pepper. Discard marinade. Grill 3 to 4 minutes per side, until desired degree of doneness.
- Place hot boiled potatoes in a bowl. Break tuna into chunks and add to potatoes. Add lemon rind and juice, parsley and reserved sauce. Toss and serve.
Recipe by Chef Jon Ashton.
Nutritional Info (per serving)
- Calories 490
- Fat 10g
- Saturated Fat 1.5g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 7g
- Cholesterol 35mg
- Sodium 340mg
- Potassium 2330mg
- Carbohydrates 70g
- Fiber 7g
- Sugars 5g
- Protein 30g
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