You will need
- 2 Tuna Steaks (6-8oz each)
- Extra Virgin Olive Oil (EVVO)
- Lemon Zest
- Ground Pepper
- Kosher Salt
Set aside for serving
- 2 tsp EVOO
- 2 tsp Lemon Juice
For the Roasted Veggies
- Whole Carrots with Greens
- Baby Potatoes
- 7 Cloves of Garlic Peeled
- 3/4 Cups Young Carrot Leaves chopped
Preheat the oven at 400 degrees F. Then Place your tuna steaks on a plate and coat them with a generous portion of EVVO on both sides, sprinkle with lemon zest and pepper (you will salt them just before you sear them, right now they are marinating). Slice up the vegetables and garlic setting aside the asparagus and carrot greens, toss them with salt pepper and EVOO. Place them on a baking sheet and roast in the oven for about 30 minutes.
Once your vegetables are tender, pull them out of the oven and add the remaining vegetables and put them back in the oven for 10 minutes.
Heat a heavy cast iron pan over medium heat until the pan is very hot. Remove the lemon zest, and flip the steaks a few more times to ensure that they have enough EVOO not to stick to the pan. Sprinkle with salt on both sides, make sure your pan is throughly heated and place steaks into the pan. Make sure not to touch the steaks until you see that they are cooked through the bottom portion 1/3 of the way. When they are flip and repeat.
Plate your vegetables and place your steak on top immediately as not to over cook the meat. Drizzle the EVOO and the lemon juice, garnish with a carrot sprig and ENOY!
Our Kids loved this dish too! very simple to make and healthy to boot!