Seared Tuna with Lemony Potatoes

Seared Tuna with Lemony Potatoes
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 6 mins

Tossing in a tablespoon of capers would be a lovely addition.


2 (6-ounce) tuna steaks
1/4cup olive oil
1tablespoon hot sauce, such as Tabasco 
2cloves garlic, minced
1/2teaspoon salt
Freshly ground black pepper
10medium round red potatoes, cut into halves and boiled until tender
Finely grated rind and juice of 1 lemon
1/4cup chopped fresh flat-leaf parsley


  1. Rinse tuna steaks and pat dry. Combine olive oil, hot sauce and garlic in a measuring cup. Pour half the mixture into a shallow baking pan, reserving remaining sauce. Add tuna to pan and let stand 1 hour, turning halfway though the marinating time.
  2. Preheat grill to high.
  3. Remove tuna from marinade and sprinkle with salt and pepper. Discard marinade. Grill tuna 3 to 4 minutes per side, until desired degree of doneness.
  4. Place hot boiled potatoes in a bowl. Break tuna into chunks and add to potatoes. Add lemon rind and juice, parsley and reserved sauce. Toss and serve.

Recipe by Chef Jon Ashton

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Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 390
  • Fat 9g
  • Cholesterol 30mg
  • Sodium 240mg
  • Carbohydrate 56g
  • Fiber 5g
  • Protein 22g