© Tina Rupp
Active Time
15 MIN
Total Time
35 MIN
Yield
Serves : 4

The Good News This recipe combines omega-3-rich tuna and potassium-rich potatoes in an utterly delicious mustard-and-herb dressing. Plus: More Seafood Recipes and Tips

How to Make It

Step 1    

In a medium saucepan, cover the potatoes with water and bring to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain and let cool.

Step 2    

In a spice grinder, grind the coriander seeds and fennel seeds to a powder. Transfer to a small bowl and stir in the crushed red pepper, 1 teaspoon of kosher salt and 1 teaspoon of pepper. Sprinkle the tuna steaks on both sides with the spice mixture and let stand for 15 minutes.

Step 3    

In a small bowl, combine 1 tablespoon of the olive oil with the balsamic vinegar, mustard and dill and season with salt and pepper. Slice the potatoes 1/2 inch thick and toss with 2 tablespoons of the dressing. Mound the potato salad on plates.

Step 4    

In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the tuna steaks and cook over high heat until browned on the outside and rare within, about 1 minute per side. Set the tuna steaks over the potato salad and scatter the greens on top. Drizzle with the remaining dressing and serve.

Chef's Notes

One Serving 347 cal, 9 gm fat, 1.5 gm saturated fat, 22 gm carb, 3 gm fiber.

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