Careme

Ingredients

• Tuna Steak Wild Caught Frozen 1 lb $8.99/lb sale
• Green Asparagus 1 lb $3.99/lb
• Russet Potato 1 lb $0.99/lb
• Green Top Red Radishes 1 bunch $1.49
• Fresh Organic Lemon 1 $1.29 each
• Jumbo Red Onions 1/2 lb $1.09/lb
• Parsley 2 tbsp chopped, optional $1.29
• Garlic 1 clove $0.69 each
• Pantry: olive oil, salt, black pepper as needed pantry

Instructions

1. Prep 1 lb Tuna Steak Wild Caught Frozen ($8.99/lb sale) by thawing if needed and patting very dry. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp olive oil, and the zest plus 1 tbsp juice from 1 Fresh Organic Lemon ($1.29 each). Let sit while the sides cook.
2. Dice 1 lb Russet Potato ($0.99/lb) into small cubes. Thinly slice 1/2 lb Jumbo Red Onions (about $0.55). Trim and halve 1 bunch Green Top Red Radishes ($1.49). Mince 1 clove Garlic from 1 bulb ($0.69 each bulb; about $0.08 used). Chop 2 tbsp Parsley ($1.29 bunch; about $0.25 used) if using.
3. Bring a small pot of salted water to a boil. Add the 1 lb diced Russet Potato and simmer 6-7 minutes until just tender. Drain well.
4. Heat a large skillet on the stove over medium-high heat with 1 tbsp olive oil. Add the parboiled 1 lb potato cubes and cook 5 minutes, stirring occasionally. Add the sliced 1/2 lb red onion and the halved radishes, season with a pinch of salt and pepper, and cook 6-8 minutes more until the potatoes are crisp and the radishes are lightly sweetened and tender. Stir in the minced 1 clove garlic for the last 30 seconds.
5. While the hash cooks, preheat a grill or grill pan to medium-high. Toss 1 lb Green Asparagus ($3.99/lb) with 1 tbsp olive oil, a pinch of salt, and a little more lemon zest if you like. Grill 4-6 minutes, turning once, until crisp-tender and lightly charred.
6. Grill the seasoned 1 lb tuna steaks for about 2-3 minutes per side for medium-rare, depending on thickness. If you prefer more done, cook 1 minute longer per side. Rest the tuna 2 minutes.
7. Finish the potato-radish hash with 1 tbsp lemon juice from the same lemon and the chopped 2 tbsp parsley if using. Taste and adjust salt and pepper.
8. Slice the tuna if desired and serve with the grilled 1 lb asparagus and the warm potato-radish hash. Pour any resting juices from the tuna over the plate. Serve with Sauvignon Blanc or Pinot Gris.