Seared Tuna Steak with Roasted Sweet Potatoes and Edamame

Step 1

Preheat oven to 425°F. Toss the 2 sliced sweet potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast until tender and caramelized, about 25 minutes, flipping halfway.

Step 2

Meanwhile, bring a small pot of salted water to a boil. Add the 1 cup edamame and 1 cup green beans, cook for 3-4 minutes until bright green and crisp-tender, then drain and set aside.

Step 3

Make the sauce: in a small bowl, mix the 1 cup Greek yogurt with the juice of half the lemon, salt, and pepper. Set aside.

Step 4

Pat the 2 tuna steaks dry and season generously with salt and pepper on both sides.

Step 5

Heat 2 tbsp olive oil in a skillet over high heat until shimmering. Add the tuna steaks and sear for 1-2 minutes per side for rare, or 2-3 minutes for medium, until nicely browned on the outside but still pink in the center.

Step 6

Remove tuna from skillet and let rest for 2 minutes. Slice against the grain into 1/2-inch thick slices.

Step 7

Serve the sliced tuna with the roasted sweet potatoes, edamame and green beans, a lemon wedge, and the creamy sauce on the side.