Seared Tuna with Lemony Potatoes

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 6 mins

This dish is perfect for outdoor dining. Tossing in a tablespoon of capers would be a lovely addition.


2-- (8-oz) tuna steaks
1/4cup olive oil
1tablespoon hot sauce, such as Tabasco 
2cloves garlic, minced
1/2teaspoon salt
-- Coarsely ground black pepper
12medium round red potatoes, cut into halves and boiled until tender
-- Finely grated rind and juice of 1 lemon
1/4cup chopped fresh flat-leaf parsley


  1. Rinse tuna steaks and pat dry. Combine olive oil, hot sauce and garlic in a measuring cup. Pour half the mixture into a shallow baking pan, reserving remaining sauce. Add tuna to pan and let stand 1 hour, turning halfway though the marinating time.
  2. Preheat grill to high.
  3. Remove tuna from marinade and sprinkle with salt and pepper. Discard marinade. Grill 3 to 4 minutes per side, until desired degree of doneness.
  4. Place hot boiled potatoes in a bowl. Break tuna into chunks and add to potatoes. Add lemon rind and juice, parsley and reserved sauce. Toss and serve.

Recipe by Chef Jon Ashton.

Nutritional Info *per serving

  • Calories 490
  • Glycemic Load 0
  • Fat 10g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 7g
  • Cholesterol 35mg
  • Sodium 340mg
  • Potassium 2330mg
  • Carbohydrate 70g
  • Fiber 7g
  • Sugars 5g
  • Protein 30g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 100%
  • Calcium 6%
  • Iron 20%