Grilled Tuna with Crispy Herb Potatoes and Lemon Aioli
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. The star is perfectly seared ahi tuna, which is packed with omega 3 fatty acids that are wonderful for your heart and brain. I love pairing it with crispy herb roasted potatoes and a bright lemon aioli that brings everything together. The best part is that most of these ingredients are pantry staples, so you won't need a special trip to the store. Dinner doesn't have to be complicated to be delicious, and this recipe proves it.
Ella x
Ingredients
- 4 piecesahi tuna steaks(1.5 inches thick)
- ¾ kgwaxy potatoes(cut into 1-inch cubes)
- 6 tablespoonsolive oil
- 2 sprigsfresh rosemary
- 4garlic cloves(minced)
- 3 tablespoonslemon juice
- 177 mlmayonnaise
- 1 teaspoonsea salt
- ¾ teaspoonblack pepper
- 2 tablespoonssesame seeds
- 1 tablespoonfresh thyme(chopped)
- ½ teaspoonpaprika
Detail level
Instructions
- 1
Preheat your grill to high heat (450°F) and preheat oven to 400°F. Toss potato cubes with 3 tablespoons olive oil, rosemary sprigs, 2 minced garlic cloves, half the salt, and quarter of the black pepper. Spread on a baking sheet and roast for 20-22 minutes until golden and crispy.
Tip: Cut potatoes evenly so they cook at the same rate
- 2
While potatoes roast, prepare the lemon aioli by whisking together mayonnaise, 2 tablespoons lemon juice, remaining 2 minced garlic cloves, and a pinch of salt until smooth and creamy.
Tip: Make aioli ahead of time for easier assembly
- 3
Pat tuna steaks completely dry with paper towels. Rub both sides with remaining 3 tablespoons olive oil, then season generously with sesame seeds, fresh thyme, remaining salt, remaining black pepper, and paprika.
Tip: Dry tuna ensures a better sear and crust formation
- 4
Place tuna steaks on the preheated grill and cook for 2-3 minutes per side for medium-rare, avoiding flipping more than once. The exterior should form a golden crust while the interior remains slightly pink.
Tip: Don't move the tuna around while grilling - let it develop color undisturbed
- 5
Remove tuna from grill and rest on a warm plate for 3 minutes. Drizzle with remaining 1 tablespoon fresh lemon juice.
Tip: Resting prevents the juices from running out when you cut into it
- 6
Divide roasted potatoes among four plates, top each with a grilled tuna steak, and generously dollop with lemon aioli on the side. Garnish with additional fresh thyme if desired and serve immediately.
Tip: Serve while potatoes are still warm for the best texture contrast
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.