Roasted Tuna with Green Bean and Lemon-Herb Crust
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in under an hour. Ahi tuna is packed with omega 3 fatty acids that are wonderful for heart health, and the best part is how quickly it cooks. The bright lemon herb crust adds incredible flavor without any heavy sauces, while the roasted green beans provide a fresh, crispy side that needs just one pan. Everything happens in about 45 minutes total, making this perfect for busy evenings when you want something restaurant quality but don't have all night to spend in the kitchen.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, about 1.5 inches thick)
- ¾ kgfresh green beans(trimmed)
- 177 mlpanko breadcrumbs
- 59 mlfresh parsley(finely chopped)
- 2 tablespoonsfresh dill(finely chopped)
- 2 teaspoonslemon zest
- 5garlic cloves(minced)
- 6 tablespoonsextra virgin olive oil
- 3 tablespoonsdijon mustard
- 78 mlsliced almonds(toasted)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh lemon juice
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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