Grilled Tuna Steak With Potatoes And String Beans Recipe

Parboil

Place halved potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced, about 8–10 minutes. Drain and let steam dry for 2 minutes.

Toss and Roast

Preheat oven to 425°F (220°C). Toss drained potatoes with 1.5 tbs olive oil, chopped rosemary, garlic powder, 0.75 tsp salt and 0.5 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, flipping once, until golden and crisp on edges. Keep warm while you cook the tuna and beans.

Marinate

Pat tuna steaks dry with paper towels. In a shallow dish combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp lemon zest, 1 tsp minced garlic, 2 tbs chopped parsley, 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika (optional). Rub the mixture evenly over both sides of each tuna steak and let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat Grill or Pan

Heat a grill or heavy skillet (cast-iron preferred) over high heat until very hot. If using a skillet, brush with a thin film of oil or spray to prevent sticking.

Grill

Place tuna steaks on the hot grill or in the skillet. For rare to medium-rare: cook 1.5–2 minutes per side (for 1-inch thick steaks). For medium: cook 3 minutes per side. Avoid overcooking; tuna should be slightly pink in the center. Remove from heat and let rest for 2 minutes.

Finish

Drizzle the tuna with 1 tsp extra-virgin olive oil and sprinkle with 1 tbs chopped fresh parsley. Serve with lemon wedges.

Blanch (optional for bright color)

Bring a medium pot of salted water to a boil. Add trimmed string beans and cook 2–3 minutes until bright green and just tender. Prepare an ice bath. Drain beans and plunge into the ice bath to stop cooking, then drain again. (If you prefer a more caramelized result skip blanching and proceed to sauté.)

Sauté

Heat 1 tbs butter or olive oil in a large skillet over medium-high heat. Add the blanched/drained string beans and sauté 3–4 minutes until heated through and lightly blistered. Squeeze the juice of half a lemon over the beans, season with 0.5 tsp salt and 0.25 tsp black pepper, toss to coat, and remove from heat.

Divide roasted potatoes and string beans among 4 plates. Place one tuna steak on each plate. Add a lemon wedge to each plate. Optionally spoon any resting juices from the tuna over the steaks. Serve immediately.