Grilled Tuna with Roasted Vegetables

This dish is such a crowd pleaser! The combination of the sweet and succulent vegetables with the grilled tuna, it's such a winner and great for the winter months.

Ingredients:
- 8 pieces of Tuna (4 oz each)
- 6 carrots, peeled and sliced longways
- 1 large onion, cut into large chunks
- 8 garlic cloves, whole
- 1/2 broccoli head, stems removed
- olive oil
- soy sauce
- salt
- pepper

To Make:
Heat oven to 355 degrees.

On a large roasting rack, drizzle about 1/2 cup of olive oil on the bottom and arrange the veggies overtop. Season with salt and pepper and mix together on the pan making sure that every vegetable is coated with olive oil.

Roast the veggies for 45 min to 1 hour, depending on how quickly your oven cooks. Test a carrot before removing... if they are too crunchy, leave in for another 15 minutes. If they are soft yet still firm, they are perfect. Be sure to watch these as some pieces will burn if they are cut too small.

10 minutes before the veggies are ready to come out, begin marinating the tuna steaks in soy sauce, olive oil, salt and pepper.

Let them marinate for 5 minutes. While mariniating, heat a large skillet with olive oil on the stove. Gently place each tuna steak into the pan, using caution as the olive oil may splatter.

Cook each tuna steak 2 minutes on each side (or however you prefer your tuna cooked)

Remove the veggies and the tuna. On a large serving dish, arrange the tuna in the middle and the veggies all around.

Serve buffet style.

Pan Seared Tuna

Tuna is probably my favorite fish... I just really enjoy the flavor, texture and variety that comes with tuna. However, when I'm making tuna for myself, I enjoy keeping it simple and quick. Since it's a little cold to be grilling outside, I took my tuna grilling indoors and prepared it in my "grilling pan." I must say, I really outdid myself this time... this tuna is PERFECT!

Ingredients:
- Tuna steaks, 4 ounces each
- 1/2 lemon
- 2 teaspoons soy sauce
- olive oil
- salt
- pepper

To Make:

In a grilling pan, pour some olive oil in the center and heat the pan on the stove on medium high heat for about 3-4 minutes.

In the meantime, dress each tuna steak with a 2 teaspoons of soy sauce, a generous squeeze of half of a lemon and salt and pepper.

Gently place each tuna steak directly into the olive oil and saute on each side on medium high heat for 2.5 minutes each side. On the second flip, turn the stove off after 1.5 minutes and cover the tuna for the remaining minute.

Note: this will cook the tuna to medium rare. If you prefer a more "done" piece, then cook longer on each side.
Top with another squeeze of lemon and serve immediatly.

I served this with peas and carrots sauted in olive oil and seasoned with salt, pepper and crushed red pepper.