Pan seared tuna, with mashed potato and frenched green beans
This recipe is a healthy and delicious way to serve the tuna. So simple and easy to cook–And it's gorgeous to serve.
2 8-ounce tuna steaks
2 tablespoons extra virgin olive oil
Coarse salt and cracked black pepper
Garlic mashed potato
6 Yukon gold potatoes
1 whole head garlic
1/4 cup salted butter
Coarse salt and cracked black pepper, to taste
Extra-virgin olive oil, to drizzle
Green beans, frenched (cut in half lengthwise)
For potatoes, preheat oven to 400°F. Cut top off garlic head, drizzle olive oil, wrap with foil. Bake 20 minutes.
Meanwhile boil potatoes in large pot of salted water for 15 minutes, until tender. Drain, squeeze in garlic; add butter, salt and pepper and mash well.
Season tuna steaks with salt and pepper, drizzle with extra-virgin olive oil, and grill in heavy bottom skillet over medium to high heat. 6-7 minutes each side for medium (for grill marks use cast iron grill pan if you have).
For green beans, heat pot of 2 inches salted water over high heat, toss in green beans for 1 minute. Remove and set aside.
To serve, place a scoop of mashed potato on each dinner plate, top with sliced tuna steak, and green beans.