Ingredients:

  • 2 (6 oz / 170g) Ahi tuna steaks, sushi-grade
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • ½ tsp (1g) dried oregano
  • ½ tsp (1g) dried thyme
  • ¼ tsp (1g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • ½ lb (225g) baby potatoes, quartered
  • 1 bunch (150g) asparagus, woody ends trimmed
  • 1 tbsp (15ml) olive oil
  • ½ tsp (1g) garlic powder
  • ¼ tsp (1g) salt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the quartered potatoes with olive oil, garlic powder, and salt on a parchment-lined sheet pan. Spread in a single layer and roast for 12–15 minutes until they begin to soften and brown.
  2. While potatoes roast, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a small bowl. Pat the tuna steaks completely dry with paper towels and coat them thoroughly in the marinade.
  3. Slide the pan out of the oven. Push the potatoes to the side and add the asparagus and marinated tuna steaks to the empty space.
  4. Return the pan to the oven and roast for 5–8 minutes.
  5. Remove from the oven when the tuna reaches an internal temperature of 125°F (52°C) for medium-rare.