Roasted Tuna with Bell Pepper
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a recipe I've been making all summer that never fails to impress. Roasted tuna with bell peppers is one of those dishes that looks fancy but honestly comes together in less than an hour. The tuna is packed with omega 3 fatty acids that are wonderful for your heart, and the colorful peppers add natural sweetness without any fuss. What I love most is that it's straightforward enough for a weeknight dinner yet elegant enough to serve guests. Just throw everything on a pan, roast it, and you've got restaurant quality food at home without breaking the bank.
Ella x
Ingredients
- 4 pieces (6 oz each)fresh tuna steaks(1.5 inches thick)
- 2red bell pepper(cut into 1-inch strips)
- 1yellow bell pepper(cut into 1-inch strips)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbalsamic vinegar
- ½red onion(thinly sliced)
Detail level
Instructions
- 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
In a small bowl, combine 4 tablespoons of olive oil with minced garlic, fresh thyme, and lemon zest. Set the herb oil aside.
- 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
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
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
Nestle the seared tuna steaks among the roasted peppers. Drizzle the reserved herb oil over the tuna and vegetables.
- 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
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.
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