Seared Tuna Steak with Roasted Sweet Potatoes and Edamame

Ingredients

• 2 steaks (about 6 oz each) tuna steaks
• 2 medium, sliced into 1/2-inch rounds sweet potatoes
• 1 cup, shelled edamame
• 1 cup, trimmed green beans
• 3 tbsp olive oil
• 1 whole lemon
• 1 cup plain Greek yogurt
• 1 to taste salt and pepper

Instructions

1. 1

   Preheat oven to 425°F. Toss the 2 sliced sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast until tender and caramelized, about 25 minutes, flipping halfway.

2. 2

   Meanwhile, bring a small pot of salted water to a boil. Add the 1 cup edamame and 1 cup green beans, cook for 3-4 minutes until bright green and crisp-tender, then drain and set aside.

3. 3

   Make the sauce: in a small bowl, mix the 1 cup Greek yogurt with the juice of half the lemon, salt, and pepper. Set aside.

4. 4

   Pat the 2 tuna steaks dry and season generously with salt and pepper on both sides.

5. 5

   Heat 2 tbsp olive oil in a skillet over high heat until shimmering. Add the tuna steaks and sear for 1-2 minutes per side for rare, or 2-3 minutes for medium, until nicely browned on the outside but still pink in the center.

6. 6

   Remove tuna from skillet and let rest for 2 minutes. Slice against the grain into 1/2-inch thick slices.

7. 7

   Serve the sliced tuna with the roasted sweet potatoes, edamame and green beans, a lemon wedge, and the creamy sauce on the side.

Tools you’ll need

• baking sheet
• skillet
• pot
• small bowl
• knife
• cutting board

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