Here’s a delicious recipe for Gulf tuna with roasted potatoes, combining the fresh flavors of the tuna with the crispy, savory taste of roasted potatoes!
Gulf Tuna with Roasted Potatoes
Ingredients
For the Roasted Potatoes:
- 1.5 lbs (680 g) baby potatoes (or small Yukon gold potatoes), halved
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried rosemary (or your favorite herb)
- Salt and pepper, to taste
For the Gulf Tuna:
- 2 (6-8 oz) Gulf tuna steaks
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (optional)
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Fresh herbs (like parsley or cilantro), for garnish (optional)
Instructions
1. Prepare the Roasted Potatoes:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the halved potatoes with olive oil, garlic powder, rosemary, salt, and pepper until well coated.
- Spread the potatoes on a baking sheet in a single layer. Roast for about 25-30 minutes, or until golden brown and crispy, turning them halfway through.
2. Prepare the Tuna:
- While the potatoes are roasting, prepare the tuna. In a small bowl, mix together olive oil, soy sauce, lemon juice, salt, and pepper.
- Brush the mixture over the tuna steaks.
3. Cook the Tuna:
- Heat a grill pan or skillet over medium-high heat. Once hot, add the tuna steaks.
- Cook for about 2-3 minutes on each side for medium-rare, or longer if you prefer them more well-done. The center should still be slightly pink for the best flavor and texture.
4. Serve:
- Once the potatoes are done, remove them from the oven. Serve the roasted potatoes alongside the grilled tuna steaks.
- Garnish with fresh herbs, if desired.
Enjoy your flavorful Gulf tuna with crispy roasted potatoes!
