Careme

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced), 1 lb 1 lb (thaw; you’ll use ~12 oz for 2 servings) $8.99 (sale)
• Simple Truth Organic® Gourmet Gold Potatoes, 24 oz 16–18 oz potatoes (about 3/4 of the bag), halved $3.50 (sale)
• Simple Truth Organic® Mini Sweet Peppers, 16 oz 10–12 oz (about 2–3 cups)
• Jumbo Yellow Onions, 1 lb 1/4 large onion, very thin-sliced $1.29 (sale)
• Simple Truth Organic® Oregano, 0.5 oz 1 Tbsp chopped (or 1 tsp dried)
• Fresh lemon (or lemon juice) 2 Tbsp juice + zest (about 1 lemon)
• Olive oil 4 Tbsp, divided
• Dijon mustard 1 tsp
• Honey 1 tsp
• Kosher salt & black pepper to taste
• Crushed red pepper (optional) pinch

Instructions

1. Thaw fish: Thaw ~12 oz tuna steak from the 1 lb package (overnight in fridge or quick-thaw in a sealed bag in cold water). Pat very dry.
2. Start the potatoes (stove): Put 16–18 oz halved gold potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil, then simmer 10–12 minutes until fork-tender. Drain and let steam-dry in the colander 2 minutes.
3. Make marinade/vinaigrette: In a bowl, whisk 3 Tbsp olive oil, 2 Tbsp lemon juice, lemon zest, 1 tsp Dijon, 1 tsp honey, 1 Tbsp chopped oregano (or 1 tsp dried), 1/2 tsp kosher salt, black pepper, and a pinch of red pepper flakes (optional).
4. Marinate tuna: Spoon 1 1/2 Tbsp of the mixture over the tuna; rest 10 minutes while you prep the grill. Reserve the remaining dressing for the warm potato salad.
5. Warm potato salad (stove, quick): Return drained potatoes to the warm pot. Add 1/4 very thin-sliced onion and enough reserved dressing to coat well (about 2–3 Tbsp). Toss gently. Taste and add salt/pepper if needed. Cover to keep warm.
6. Grill prep: Heat grill to high (clean and oil grates). Toss 10–12 oz mini sweet peppers with 1 Tbsp olive oil and a pinch of salt.
7. Grill peppers: Grill peppers 6–8 minutes total, turning often, until blistered and slightly softened. Move to a plate.
8. Grill tuna: Grill tuna over high heat about 60–90 seconds per side for rare/medium-rare (longer if you prefer more done). Aim for a just-warm center—tuna dries out fast. Rest 2 minutes, then slice.
9. Serve: Plate sliced grilled tuna with warm lemon-oregano potato salad and charred sweet peppers. Drizzle any remaining dressing over the peppers and tuna.