This is another great dish for the transition period between the colder and warmer weather. I’m craving fresh vegetables, but I’m not yet willing to go for full-on salad.
Today, I woke up full of hope for a warm day when I saw the sun peering through the curtains. I was so hopeful, in fact, that I dressed before checking the weather forecast or sticking a hand out of the window. I regretted this fact when I stepped outside baring my ankles to the world and discovered that it was freezing cold and there was an enormous rain cloud heading right in my direction.
However, I am maintaining hope that the warmer weather will arrive soon, and so I went against my instinct to make a giant pot of chilli or macaroni cheese.
This still a lovely warm meal to fill your belly. The roasted veg is tasty and the addition of baby vine tomatoes helps to freshen it up. Perfect with a juicy tuna steak! One of my greatest joys in life (although I am not sure hubby appreciates it) is sucking the roasted garlic from its skin, something which this dish allows.
This will serve 2 (with extra veggies leftover for a packed lunch) and will take 50 minutes.
Seared Tuna with Roasted Veggies
3 tbsps olive oil
2 tuna steaks
300g new potatoes
2 courgettes
2 small vines of tomatoes (Vittoria are good)
4 cloves garlic
A little balsamic vinegar and curly parsley, to serve
1. Preheat the oven to 220 degrees.
2. Halve your potatoes (cut larger ones into thirds) then place in a large oven proof dish. Drizzle with 2 tablespoons of the olive oil, then place in the oven for 30 minutes. After 30 minutes, the potatoes should be soft and starting to turn golden. At this point, add your roughly chopped courgettes and put back in the oven for another 10 minutes. Add the vine tomatoes for a final 10 minutes.
3. Close to the end of the cooking time for the veg, drizzle your tuna steaks with the remaining olive oil, and sprinkle with a little salt. Get a griddle pan to a very high heat, then add the steaks. Cook for 2 minutes on each side (they should still be lovely and pink in the middle).
4. To serve, dish up your veg. Drizzle a little balsamic vinegar over it and sprinkle over some chopped parsley. Serve with your tuna steak on the side. Enjoy!
WHAT TO HAVE FOR DINNER TONIGHT 
You had me at seared tuna! This looks so amazing!
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If my husband hadn’t just gone out the door, I would be organizing for a grocery shopping trip. Oh, my!
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Another pretty plate 🙂
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looks great Harriet!!
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That looks great! Are tuna steaks really good? I’ve only ever had canned tuna. Although they are technically the same I would like to try and make one like they do on masterchef, where only the outsides are cooked and the insides are left pink! But that won’t happen any time soon. Thanks for sharing!
Ala
https://pineatenjoy.wordpress.com/
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Tuna steaks are sooo much better than canned tuna! They have a much better taste. And cooking them so they’re still pink in the middle is the best way to do it 🙂
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Reblogged this on ReelCamoGirl and commented:
Yummo! Great option for all of the BlueFin and YellowFin I have in my freezer.
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Great post for all of the BlueFin and YellowFin I have in my freezer 🙂
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I’m with ya on the “transition meals!” However, don’t abandon your craving for chili or mac n cheese – both are good any time of the year 😉 Although, the Blue Apron turkey chili I made the other day was the perfect winter-spring chili!
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Pink in the middle? Lets talk about raw meat disasters? How safe is this? And what does it take like?
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Totally safe 🙂 you need to make sure the fish is really fresh (from a good fishmongers). It’s delicious!
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Reblogged this on Created By Nature Wellness LLC and commented:
Tuna and Veggies!!! Yum
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Reblogged this on Cooking With Twyla and commented:
Tuna is one of the few fish That I can get my boyfriend to eat This sounds really good. I am going o put it on our menu for next time tuna steaks re on sale
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I love a quick & easy pan fried meal – your tuna steak would be just what I´d love for dinner tonight! Should go fishing now…
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