Ingredients:

  • 1 lb baby potatoes, halved
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 (6 oz) tuna steaks, sushi-grade
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, melted
  • 1 large lemon, zested and juiced
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme leaves

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, salt, and pepper directly on a parchment-lined sheet pan. Spread them cut-side down and bake for 12-15 minutes until they start to soften.
  2. While the potatoes roast, whisk together the melted butter, olive oil, lemon zest, lemon juice, minced garlic, parsley, and thyme in a small bowl. Pat the tuna steaks completely dry with paper towels.
  3. Move the roasted potatoes to the edges of the pan to make room in the center. Place the tuna steaks on the pan and generously brush the lemon-herb mixture over the tops and sides.
  4. Return the pan to the oven for 6-8 minutes. Remove when the tuna is opaque on the edges but still pink in the center (internal temperature of 125°F/52°C for medium-rare).
  5. Let the steaks rest on the pan for 3 minutes to allow the internal temperature to carry up perfectly without overcooking.