This delightful recipe marries the freshness of fish with the lushness of herbs and seasonal vegetables. The marinade enhances the tuna beautifully, while the side vegetables add a variety of textures and colors. Easy to prepare, this dish is perfect for a summer meal with family or friends.<\/p>\n
For 2 servings:<\/p>\n
– Tuna steaks: 2
\n– Carrots: 2
\n– Potatoes: 2
\n– Tomatoes: 2
\n– Olive oil: As needed
\n– Salt: To taste<\/p>\n
– Chopped cilantro: 3 tablespoons
\n– Chopped parsley: 2 tablespoons
\n– Salt: To taste
\n– Black pepper: To taste
\n– Minced garlic: 2 cloves
\n– Paprika: 1 tablespoon
\n– Cumin: 1 tablespoon
\n– Lemon juice: 2 tablespoons
\n– Olive oil: 3 tablespoons<\/p>\n
35 minutes<\/p>\n
20 minutes<\/p>\n
15 minutes<\/p>\n
1. In a bowl, combine all the ingredients for the marinade.<\/p>\n
2. Wash and peel the tomatoes. Chop them into small dice and place them in a saucepan on low heat with 1 tablespoon of the marinade. Simmer for 10 minutes. Use the remaining marinade to marinate the tuna steaks. Peel the potatoes and carrots. Boil them in salted water for 10 minutes, keeping them firm.<\/p>\n
3. Once the vegetables are cooked, slice the potatoes into rounds and the carrots into strips. In an oven-safe dish, create two separate piles of the tomato sauce from the marinade. Place the carrot strips on each pile, then add the marinated fish on top, and arrange the potato slices in a rosette pattern. Drizzle with olive oil. Bake in the oven for 15 minutes.<\/p>\n
4. After baking, place each serving on a plate and surround the tuna steak with a bit of the tomato marinade sauce.<\/p>\n
Serve the herb-infused tuna steaks hot, garnished with the savory sauce and enjoy the burst of summer flavors in this simple yet elegant dish.<\/p>\n\n\n