Careme

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced) (1 lb) 2 tuna steaks (about 12–16 oz total; freeze remainder if needed) $8.99 sale (reg. $11.99)
• Organic Cauliflower (1 lb) 1 cauliflower (about 1 lb), cut into florets $2.49
• Organic Yukon Gold Potatoes (3 lb) 12 oz potatoes, cut into 3/4-inch chunks (use the rest later) $3.99
• Organic Ginger Root (optional) (1 lb) 1 tsp finely grated (optional for mojo depth, not soy-forward) $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, grated or minced, divided $1.99
• Lemon or orange (not provided) 1 large (or 2 small): 3 tbsp juice + zest
• Olive oil (not provided) 4 tbsp, divided
• Ground cumin (not provided) 1 tsp
• Dried oregano (not provided) 1 tsp
• Kosher salt + black pepper (not provided) to taste
• Honey (optional) (not provided) 1 tsp
• Butter lettuce or romaine (optional side) Optional: 1/2 head for a quick salad $3.99 (Simple Truth Organic® Butter Lettuce) OR $3.49 (Organic Romaine)

Instructions

1. Heat the oven to 450°F for the potatoes. Put a sheet pan in the oven to preheat (helps crisping).
2. Prep the potatoes: cut 12 oz Yukon Gold potatoes into 3/4-inch chunks. Toss with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Carefully spread on the preheated sheet pan and roast at 450°F for 20–30 minutes, turning once, until crisp and tender.
3. Make the citrus mojo: in a bowl, whisk 3 tbsp citrus juice (lemon and/or orange), 2 tbsp olive oil, 2 cloves grated/minced garlic, 1 tsp cumin, 1 tsp dried oregano, 1/2 tsp kosher salt, black pepper, and optional 1 tsp honey + optional 1 tsp grated ginger. Set aside.
4. Prep the cauliflower for the grill: cut 1 lb cauliflower into bite-size florets. Toss with 1 tbsp olive oil, 1 clove minced garlic, 1/2 tsp kosher salt, and black pepper. (If florets are small, use a grill basket or skewer them.)
5. Grill the cauliflower: preheat grill to medium-high. Grill cauliflower 8–12 minutes total, turning occasionally, until charred in spots and just tender. Transfer to a bowl and toss with 1–2 tbsp of the mojo.
6. Season the tuna: pat 12–16 oz tuna steaks dry. Brush both sides with 1–2 tbsp mojo and season with black pepper (and a pinch more salt if needed).
7. Grill the tuna: grill over high heat about 60–90 seconds per side for rare/medium-rare (tuna is best left pink). If your steaks are thicker, add 30–60 seconds per side. Rest 2 minutes.
8. Serve: slice tuna. Plate with crispy roasted potatoes and grilled mojo cauliflower. Spoon extra mojo over tuna and potatoes. (Optional: quick salad with butter lettuce/romaine, olive oil, and a squeeze of citrus.)