Roasted Tuna with Bell Pepper

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the tuna steaks dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry tuna ensures better searing and a golden crust.

2. 2

   In a small bowl, combine 4 tablespoons of olive oil with minced garlic, fresh thyme, and lemon zest. Set the herb oil aside.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the tuna steaks for 2-3 minutes per side until a golden crust forms. Transfer to a plate.

   Tip: Don't overcook the tuna—it should remain pink in the center for best flavor and texture.

4. 4

   In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the red onion slices for 2 minutes until softened, then add the bell pepper strips.

   Tip: Keep the skillet hot to encourage caramelization of the vegetables.

5. 5

   Cook the peppers for 4-5 minutes, stirring occasionally, until they're tender with slightly charred edges. Drizzle with balsamic vinegar and toss to coat.

6. 6

   Nestle the seared tuna steaks among the roasted peppers. Drizzle the reserved herb oil over the tuna and vegetables.

7. 7

   Transfer the entire skillet to the preheated oven and roast for 8-10 minutes, depending on your preferred doneness. The tuna should reach an internal temperature of 125°F (52°C) for medium-rare.

   Tip: Use a meat thermometer for precision cooking.

8. 8

   Remove from the oven and finish with fresh lemon juice squeezed over the top. Serve immediately while the tuna is warm and the peppers are tender.