Pan Seared Tuna with Apple and Potato Hash

Description

Adapted from framedcooks.com

A delicious and healthy dish that’s both satisfying and filling.

Ingredients

Tuna (Make the apple and potato hash first and then sear the tuna)

  • 2 ahi tuna (yellowfin tuna) steaks - about 4 oz. each, at least 1.5" thick
  • 2 tablespoons soy sauce
  • ½ teaspoon sesame oil
  • 1 Tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds (optional)
  • Lime wedges (optional)

For Apple, Onion, Potato Hash

  • 2 tablespoons olive oil
  • 1/2 sweet onion, peeled and diced
  • 2 large Yukon Gold potatoes, diced
  • 1 large apple, cored and diced
  • 1 tablespoons butter, room temperature
  • Salt and pepper to taste
  • Fresh chopped parsley for garnish (optional)

Instructions

Tuna

  1. Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
  2. Whisk the soy sauce, sesame oil, and maple syrup in a small bowl. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes.
  3. Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot. Add the olive oil to the hot pan. Sear the tuna for 2 minutes on each side for medium rare (1.5 minutes on each side for rare; 3 on each side for medium).
  4. Remove tuna to a cutting surface and allow to rest for at least 3 minutes. Slice into 1/2-inch slices and top with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired. Serve over apple, onion, and potato hash.

For Hash

  1. Heat oil in a medium deep skillet over medium high heat. Add onion and sauté until tender, about 3 minutes. Add potatoes and sauté for about 10 minutes, stirring frequently. Add diced apple, and butter and sauté for another 10 minutes, stirring frequently. Season to taste with salt and pepper. Garnish with fresh parsley.