Description
This was a staple in our home each summer. Very easy to make, all of your guests will ask how it’s done and will come back for seconds and thirds.
Ingredients
- 1 pound tuna steaks
- 1 teaspoon lemon pepper, or more as needed
- 1 tablespoon olive oil, or as needed
- 1 pound fresh green beans – rinsed, trimmed and snapped into bite size pieces
- 1 ½ pounds red potatoes, cut into bite-size chunks
- 1 large tomato, cut into bite-size pieces
- 1 ½ tablespoons minced garlic
- 2 lemons, juiced
- 1 teaspoon lemon zest (Optional)
- 1 (8 ounce) bottle Italian dressing (such as Ken’s Steak House Lite Northern Italian Dressing®)
- 1 pinch salt and freshly ground black pepper to taste
Instructions
- Season tuna steaks liberally with lemon pepper.
- Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers
- 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
- Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to “shock” the beans and preserve the green color.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced
- 5 to 6 minutes. Drain and place in a bowl of ice water.
- Combine garlic
- lemon
- juice
- and lemon zest in a large bowl. Add tuna
- potatoes
- green beans
- and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 3 hrs 40 mins
Servings: 8