Careme

Ingredients

• Tuna Steak Wild Caught Frozen 2 steaks, about 12 oz total $8.99/lb sale
• Green asparagus 1 lb $4.99/lb sale
• Yukon Gold potatoes 12 oz $1.49/lb
• Green top red radishes 1 bunch $1.89 each
• Lime 1 $1.29 each
• Parsley 2 tablespoons chopped $1.69 each
• Garlic 1 clove $1.50 each
• Olive oil, salt, pepper as needed pantry

Instructions

1. Prep 2 tuna steaks, about 12 oz total, from Tuna Steak Wild Caught Frozen ($8.99/lb sale) by thawing if needed and patting dry. Toss 12 oz Yukon Gold potatoes ($1.49/lb) into a pot of salted water and boil for 12 to 15 minutes until tender.
2. Trim 1 lb green asparagus ($4.99/lb sale). Trim and halve 1 bunch green top red radishes ($1.89 each) if large. Mince 1 garlic clove ($1.50 each bulb). Chop 2 tablespoons parsley ($1.69 each bunch). Cut 1 lime ($1.29 each) in half.
3. When the potatoes are tender, drain the 12 oz Yukon Gold potatoes and slice them while warm. Toss with the 1 bunch radishes, 1 minced garlic clove, 2 tablespoons chopped parsley, 1 1/2 tablespoons olive oil, juice from 1/2 lime, 1/2 teaspoon salt, and black pepper. Set aside so the warm potatoes absorb the dressing.
4. Heat a grill or grill pan to medium-high. Toss the 1 lb asparagus with 1 teaspoon olive oil, 1/4 teaspoon salt, and black pepper.
5. Rub the 2 tuna steaks with 1 teaspoon olive oil, 1/2 teaspoon salt, black pepper, and juice from the remaining 1/2 lime.
6. Grill the asparagus for 4 to 6 minutes, turning occasionally, until lightly charred and just tender. Move to a platter.
7. Grill the 2 tuna steaks for about 2 to 3 minutes per side for medium-rare, depending on thickness. Cook a bit longer if you prefer them more done, but avoid overcooking so they stay juicy.
8. Taste the warm potato-radish salad and adjust with more lime juice, salt, pepper, or parsley if needed.
9. Serve the grilled tuna with the charred asparagus and warm potato-radish salad.