Greek Style Tuna with Roasted Lemon Potatoes
Greek Style Tuna with Lemon Potatoes starts with fresh tuna steaks, blackfin or yellowfin. Pan-sear the tuna steaks. Top the steaks with a freshly made lemon-parsley sauce and serve with roasted potatoes hot out of the oven. Guess what? Pour the lemon-parsley over your potatoes too! The sauce is just that mouth-wateringly yummy. In the summertime I cut up garden fresh, big, Beefsteak tomatoes and top it with fresh Italian flat leaf parsley for garnish. When no one is looking, I swirl my tomato through the leftover sauce on my plate.
In Florida, we are lucky to have access to fresh Tuna and we take full advantage. If you live in the beautiful Treasure Coast of Florida, I highly suggest you get to know Vickie. She owns and operates Vickie’s Mobile Seafood. She cuts the Tuna the day she packages it and sells it. Vickie takes care of her all of her customers. She sets aside a couple of tuna steaks for me when she knows I am planning to have Greek Style Tuna. It is very easy to pretend you live in the Mediterranean with a friend like Vickie in your life. If you live in landlocked areas, do not despair. There are some frozen varieties that are good, and the sauce on top will liven it up for sure.
Tuna Preparation
Prepare the tuna to accommodate the temperature preference of your guests. Mark likes his medium rare. I only like rare tuna on sushi, preferring to have mine medium well. If cooking for several guests, I will prepare 2-3 steaks and cook them as needed. Mark and I often share a steak, keeping the steak whole to avoid it cooking too quickly. As it cooks, take it out of the pan cutting off pieces as it achieves the desired temperature. On a family style platter, I will place the tuna slices cooked rare on one side and more cooked on the other side of the platter.
It is easy to prepare Greek Style Tuna with Lemon Potatoes and I love to make this for guests. I can spend time with my company and step away for 30 minutes to prepare this scrumptious meal.
Ingredients
Lemon Parsley Sauce
Roasted Potatoes
Beefsteak Tomatoes
Instructions
Preheat the oven at 425 degrees.
Combine the lemon parsley ingredients in a mason jar shake well. Place in the refrigerator. This sauce is very lemony, feel free to add up to 1/2 cup of oil if preferred.
Large dice the potatoes, place on a baking sheet that is sprayed with olive oil. Toss with extra virgin olive oil and salt and pepper lightly. Place the potatoes for 30 minutes. Flip the potatoes with a metal spatula after 15 minutes.
With 10 minutes remaining on the potatoes pat the tuna with a paper towel removing excess liquid. Heat a skillet on medium high heat. Once hot, spray the pan with olive oil and sear the tuna, flipping the tuna every 1-2 minutes, until desired temperature is achieved. Do not walk away from the tuna as it cooks quickly.
Cut the tuna into generous slices and place on a platter. Place the potatoes on a platter. Pour the sauce over both the tuna and the potatoes, leaving about half in the jar to place on the table for individual use. Serve the tuna, potatoes and tomatoes family style.
Prepare the tuna to accommodate the temperature preference of your guests. Mark likes his medium rare. I only like rare tuna on sushi, preferring to have mine medium well. If cooking for several, I will prepare 2-3 steaks and cook them as needed. When Mark and I share a steak I do not cut it in half as it cooks it too quickly. Instead I cook it whole and take it out cutting off pieces as it achieves my desired temperature putting the remaining portion of the steak back in the pan, allowing it to cook more thoroughly. On a family style platter I will place the tuna slices cooked rare on one side and more cooked on the other side of the platter.
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I had this last night with spinach. Wonderful.
With spinach sounds good! This is one of my long-time favorite dishes.