Pepper-Seared Wild Tuna with Warm Grapefruit Pan Sauce + Roasted Sweet Potatoes & Sautéed Green Beans
Bright, coastal, and a little fancy without being fussy: wild tuna steaks get a quick peppery sear, then you build a warm citrusy grapefruit pan sauce. Serve with caramelized sweet potatoes and crisp-tender green beans—winter-friendly and super satisfying.
Back to full listIngredients
- Tuna Steak Wild Caught Frozen (sustainably sourced), 1 lb 2 steaks (about 1 lb total) $8.99 sale (reg $14.99)
- Sweet Potato ~1 lb (1 large) $2.49/lb
- Kroger® Fresh Trimmed Green Beans Bag, 12 oz 1 (12 oz) $4.49
- Del Monte® No Sugar Added Red Grapefruit (jar) OR fresh grapefruit if you have it 1/2 cup segments + 2 tbsp juice (drained) $10.99 (jar)
- Olive oil 2–3 tbsp
- Butter (optional) 1 tbsp
- Black pepper (coarsely cracked) 1–2 tsp
- Garlic 1 clove, minced
- Honey or maple syrup 1 tsp (optional, to round citrus)
- Soy sauce or tamari 1 tsp (optional, adds umami)
- Salt to taste
- Optional: chili flakes pinch
Instructions
- Prep: Thaw tuna if frozen (quick-thaw in a sealed bag under cold running water 10–15 minutes). Heat oven to 425°F. Peel sweet potato and cut into 1/2-inch cubes. Trim green beans.
- Roast sweet potatoes: Toss cubes with 1 tbsp olive oil, salt, and a pinch of pepper. Roast on a sheet pan until browned and tender, 20–25 minutes, stirring once.
- Cook green beans: When potatoes are about halfway done, heat a skillet over medium-high with 1 tbsp olive oil. Add green beans and a pinch of salt; sauté 5–7 minutes until crisp-tender. Add a splash of water and cover 1 minute if they need softening. Remove to a plate.
- Season tuna: Pat tuna very dry. Season with salt and lots of cracked black pepper (press it in).
- Sear: Wipe skillet dry if needed; heat 1 tbsp oil on high until just smoking. Sear tuna 60–90 seconds per side for rare/medium-rare (thicker steaks may need 2 minutes/side). Transfer to a plate to rest.
- Grapefruit pan sauce: Reduce heat to medium. Add garlic; stir 15 seconds. Add grapefruit juice (and a little of the jar liquid if using segments), plus honey and soy if using. Simmer 1–2 minutes. Swirl in butter for a silky finish. Add grapefruit segments just to warm through.
- Serve: Plate tuna with roasted sweet potatoes and green beans. Spoon warm grapefruit sauce and segments over the tuna. Finish with extra cracked pepper and a pinch of chili flakes if you like heat.
Health notes: ~650–800 calories per serving. Lean protein; heart-healthy if you go easy on oil. Great omega-3s; high fiber from sweet potato and green beans.
Drink pairing: Washington Sauvignon Blanc or a dry Riesling (excellent with citrus and seared fish).