Let me assure you that there is a middle ground. One that makes for a delightfully melt-in-your-mouth tender, juicy steak that’s more beef-like than any other kind of fish I can think of. The trick is in marinating it in an ample amount of olive oil, then cooking it through until the middle ⅓ is a nice pink. As with all simple dishes, the quality of the ingredients is paramount for good results. The tuna slices should be glistening, firm and not smell the least bit fishy (dried out, mushy or stinky are not words that should come to mind when you’re picking out any fish). I used new potatoes, asparagus and baby carrots, which just came into season. I also took advantage of the carrot leaves for their flavor, but you could just as easily use fennel bulbs and leaves, or some other fragrant vegetable that’s in season, or even fresh herbs like parsley, rosemary, or basil. Sorry, but this Lemon Tuna Steaks on Roasted Veggies is not one of those popular “tray bakes.” The tuna steaks require precise heat and an eye on them to assure their exact doneness. But that process doesn’t take long, so it’s not much more effort than throwing everything in the oven. You’ll be happy with this choice when you’re eating perfect fish with these succulent, caramelized roasted vegetables.
More Easy Fish Recipes
Pan-Roasted Cod with Cherry Tomato Pan Sauce Fish Veracruz (Pescado Veracruzan Japanese Breakfast Salmon Miso Butter Salmon
📖 Recipe
