Herb-Crusted Ahi Tuna with Lemon Butter Sauce

Ingredients

Ingredients

• 2 6-oz ahi tuna steaks
• 1/4 cup, chopped fresh parsley
• 2 tbsp fresh thyme leaves
• 2 lemons
• 1/2 cup unsalted butter
• 3 minced garlic cloves
• 1 bunch, trimmed asparagus
• 4 tbsp olive oil
• to taste salt
• to taste black pepper

Instructions

1. Thaw the ahi tuna steaks in the refrigerator if frozen, then pat them dry with paper towels.
2. Preheat the oven to 400°F (200°C) for roasting the asparagus.
3. Trim the tough ends from the asparagus and toss with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
4. Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly charred, shaking the pan halfway through.
5. In a small bowl, combine the chopped parsley, thyme leaves, zest of 1 lemon, minced garlic, 1 tablespoon olive oil, salt, and pepper to form the herb crust mixture.
6. Season the tuna steaks with salt and pepper on all sides, then press the herb mixture evenly onto the top and sides of each steak.
7. Heat the remaining 2 tablespoons olive oil in a large skillet over high heat until shimmering.
8. Add the tuna steaks to the hot skillet, herb-side down first, and sear for 1-2 minutes per side for rare, or until desired doneness, being careful not to overcook.
9. Remove the tuna from the skillet and let it rest on a plate tented with foil.
10. In the same skillet, reduce heat to medium and melt the butter.
11. Stir in the juice of 1 lemon and the remaining minced garlic, cooking for 1 minute until fragrant, then season with salt and pepper to taste.
12. Slice the tuna steaks and arrange on plates with the roasted asparagus, then drizzle the lemon butter sauce over the top.