Lemon Roasted Tuna Steaks With Fingerling Potatoes and Green Beans

• 2 Tuna Steaks
• 6 tbsp extra virgin olive oil, divided
• 2 lemons, zested and sliced
• 5 sprigs fresh oregano
• 1 tsp garlic powder
• 1 tbsp Italian seasoning
• 1 ½ lbs fingerling or red potatoes, sliced cross wise
• 1 lbs green beans
• Salt and pepper

Preheat oven to 450°F. In a resealable bag, combine 2 tbsp olive oil, lemon zest, ½ tsp kosher salt, ¼ tsp freshly cracked pepper and 3 sprigs of oregano. Seal the bag and chill for 15 minutes.

On a large baking sheet, toss the potatoes in 2 tbsp olive oil and season with Italian seasoning, garlic powder, salt and pepper.

Roast potatoes for 15 minutes. Pull from the oven and add the tuna fillets, green beans and lemon slices. Drizzle with 2 tbsp extra virgin olive oil. Roast for 6 minutes. Flip the tuna and roast for another 6 minutes until cooked through. Serve immediately and enjoy!

Recipe developed by Chef Anna Rossi @annarossiofficial