Roasted Tuna with Potato

Instructions

1. 1

   Preheat oven to 425°F. Toss halved potatoes with 3 tablespoons olive oil, chopped rosemary, thyme, 2 minced garlic cloves, half the lemon zest, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.

   Tip: Uniform potato sizes ensure even cooking throughout.

2. 2

   Spread potatoes on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and fork-tender.

3. 3

   While potatoes roast, pat tuna steaks dry with paper towels. Season both sides with paprika, red pepper flakes, remaining salt, and black pepper.

   Tip: Dry surfaces help achieve a better sear on the tuna.

4. 4

   Heat remaining 3 tablespoons olive oil in a cast-iron skillet over high heat until shimmering. Sear tuna steaks for 1.5 minutes per side for medium-rare, then transfer to a warm plate and tent with foil.

   Tip: Don't move the tuna while searing—let it develop a golden crust undisturbed.

5. 5

   In the same skillet, melt butter and add remaining minced garlic, cooking for 30 seconds until fragrant. Pour in lemon juice and remaining lemon zest, then add 2 tablespoons water to create a light sauce.

   Tip: The fond in the pan adds wonderful flavor to your sauce.

6. 6

   Return tuna to the skillet, gently turning to coat with the lemon-garlic sauce. Cook for another 30 seconds, then remove from heat.

   Tip: Brief cooking preserves the tuna's tender, rare center.

7. 7

   Divide roasted potatoes among four plates, top each with a tuna steak, and drizzle with the pan sauce from the skillet.