Cure your craving for meat and potatoes by grilling tuna and serving it with garlic mashed potatoes and green beans. A meaty fish with a good char... red meat is not missed in this fabulous dish!
Photo Credit: Brent Hofacker

Photo Credit: Brent Hofacker

Pan seared Tuna with salt and pepper.jpg 2

Pan seared tuna, with frenched green beans, and sweet potato mash

  • Duration
  • Cook Time
  • Prep Time
  • Serves 4Servings


  • 4 (1-inch thick) pieces tuna (ideally fresh, or well-packaged frozen)

  • Extra-virgin olive oil, to drizzle

  • Coarse salt and freshly ground pepper, to season

Potatoes with garlic and arugula

  • 4 Yukon Gold potatoes, skins on 
  • 1/8 cup salted butter
  •  1 cups arugula, finely chopped
  • 1 whole garlic head, roasted

  • Coarse salt and freshly ground pepper, to taste

Green beans

  • Bunch green beans, frenched

  • 2 teaspoons Worcestershire sauce

  • 1 tablespoon salted butter, melted

  • Coarse salt and freshly ground pepper, to taste


Preheat oven to 400°F. Cut top off garlic head and discard. Drizzle with olive oil and wrap with foil. Bake about 30 minutes.

Meanwhile, boil potatoes in large pot of salted water for 15 to 20 minutes, remove potatoes reserving water. Add green beans to pot and blanche (cook on high for 1 minute) drain and toss with butter and Worcestershire. Place potatoes back into empty pot, squeeze in baked garlic and mash. Add butter, salt and pepper, and mash well.

Meanwhile, if using frozen tuna, thaw in the fridge overnight. Season 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).

To serve, place a scoop of mashed potato on each dinner plate, top with tuna steak, and green beans.