Roasted Tuna with Green Bean and Lemon-Herb Crust

Instructions

1. 1

   Preheat your oven to 400°F. Pat the tuna steaks dry with paper towels and season both sides with sea salt and black pepper.

   Tip: Dry tuna is essential for achieving a good sear crust.

2. 2

   In a shallow bowl, combine panko breadcrumbs, fresh parsley, dill, lemon zest, 2 minced garlic cloves, and 2 tablespoons of olive oil until the mixture resembles coarse sand.

   Tip: Mix the crust ingredients just before use to keep the herbs fresh and vibrant.

3. 3

   Brush one side of each tuna steak generously with Dijon mustard, then press the herb-breadcrumb mixture firmly onto the mustard-coated side.

   Tip: The mustard acts as an adhesive to keep the crust intact during cooking.

4. 4

   Toss the green beans in a large bowl with 2 tablespoons of olive oil, remaining minced garlic, salt, and pepper. Spread them on a separate baking sheet.

   Tip: Use a separate sheet so the green beans can roast evenly without steaming.

5. 5

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.

   Tip: An oven-safe skillet allows you to sear then roast without transferring.

6. 6

   Carefully place the tuna steaks crust-side up in the hot skillet and sear for 2 minutes until the bottoms are golden, without flipping.

   Tip: Resisting the urge to flip ensures a beautiful golden crust develops.

7. 7

   Transfer the skillet with tuna to the oven alongside the green beans sheet. Roast both for 12-15 minutes until the tuna reaches your desired doneness and green beans are tender-crisp.

   Tip: Ahi tuna is best served medium-rare, so aim for an internal temperature of 130-135°F.

8. 8

   Remove from the oven and scatter toasted almonds over the roasted green beans. Drizzle the tuna and green beans with fresh lemon juice and serve immediately.

   Tip: The warm tuna will continue to cook slightly after removal from heat, so don't overcook it.