Careme

Ingredients

• Tuna Steak Wild Caught Frozen, 1 lb 12 oz (3/4 lb) tuna steaks (2 steaks if possible) $8.99 (sale)
• Green Asparagus, 1 lb 8–10 oz, trimmed $2.99 (sale)
• Kroger® Russet Potatoes Big Deal in 10 lb Bag 10–12 oz russet potatoes, cut into 1-inch chunks
• Pompeii® Lemon Juice 2 tbsp, divided $2.50 (sale)
• Olive oil (pantry) 2 1/2 tbsp, divided
• Black pepper (pantry) 1 1/2 tsp, divided
• Garlic 1 clove, finely grated or minced $0.69 (reg)
• Dijon mustard (pantry) 1 tsp
• Salt (pantry) to taste (lightly, after cooking)

Instructions

1. Prep the potatoes: Cut 10–12 oz russet potatoes into 1-inch chunks. Add to a pot, cover with cold water, and bring to a boil. Simmer 10–12 minutes until just tender. Drain well.
2. Prep the asparagus: While potatoes cook, trim woody ends from 8–10 oz asparagus. Cut into 2-inch pieces (or leave whole if thin).
3. Make the warm salad dressing: In a bowl, whisk 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tbsp olive oil, 1 minced/finely grated garlic clove, and 1/2 tsp black pepper. Set aside.
4. Cook the asparagus (stove): Heat 1/2 tbsp olive oil in a skillet over medium-high. Add asparagus and cook 4–6 minutes, tossing, until bright green and crisp-tender. Lightly season with a pinch of salt (optional).
5. Dress the warm potato–asparagus salad: Toss drained hot potatoes with the lemon-Dijon dressing. Fold in the warm asparagus. Taste and add up to 1 tbsp more lemon juice if you want it brighter; pepper to taste.
6. Pepper-crust the tuna: Pat 12 oz tuna steaks dry. Rub with 1 tbsp olive oil and press on 1 tsp black pepper (more or less to taste).
7. Sear the tuna (stove): Heat a heavy skillet (cast iron if you have it) over high until very hot. Sear tuna 60–90 seconds per side for rare/medium-rare (or longer to your preference).
8. Serve: Slice tuna and serve alongside the warm potato–asparagus salad. Finish with a few drops of lemon juice if desired.