Lemon-Dill Tuna and Potato Bowls

Name: Lemon-Dill Tuna and Potato Bowls
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 450 g Baby potatoes; 2 pieces Tuna steaks (sushi-grade); 2 pieces Mini cucumbers; 0.5 cup Greek yogurt; 1 pieces Lemon; 3 tbsp Fresh dill; 2 tbsp Fresh parsley; 3 tbsp Extra virgin olive oil; 1 clove Garlic; 1 tsp Dijon mustard (gluten-free); 1 tbsp Capers; 0.25 pieces Red onion; 1 tsp Salt; 0.5 tsp Black pepper

Mediterranean · 30 mins

Seared tuna with baby potatoes, cucumber, herbs, and a lemon-yogurt dressing.

K By KaiWald

Servings

450 g Baby potatoes
2 pieces Tuna steaks (sushi-grade)
2 pieces Mini cucumbers
0.5 cup Greek yogurt
1 pieces Lemon
3 tbsp Fresh dill
2 tbsp Fresh parsley
3 tbsp Extra virgin olive oil
1 clove Garlic
1 tsp Dijon mustard (gluten-free)
1 tbsp Capers
0.25 pieces Red onion
1 tsp Salt
0.5 tsp Black pepper

Calories

612 kcal

Protein

49g

Carbs

37g

Fat

30g

Fiber

Sugar

"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"

Sarah M. · Melbourne, AU

Cook Potatoes

1. Halve the baby potatoes and place in a pot of cold water with half the salt. Bring to a boil and simmer 12 to 15 minutes until fork-tender, then drain and let steam dry for 2 minutes.

450 g Baby potatoes, 0.5 tsp Salt
Make Dressing

2. Zest the lemon, then juice half of it. Whisk the Greek yogurt with the lemon zest, lemon juice, grated garlic, Dijon mustard, half the dill, 1 tablespoon olive oil, a pinch of salt and pepper. Loosen with a splash of water if thick.

0.5 cup Greek yogurt, 0.5 pieces Lemon, 1.5 tbsp Fresh dill, 1.0 tbsp Extra virgin olive oil, 1 clove Garlic, 1 tsp Dijon mustard (gluten-free), 1 tsp Salt, 0.5 tsp Black pepper
3. Slice the cucumbers into thin rounds and the red onion into thin slivers. Toss with the capers, parsley, remaining dill, and a squeeze of lemon from the remaining half.

2 pieces Mini cucumbers, 0.5 pieces Lemon, 1.5 tbsp Fresh dill, 2 tbsp Fresh parsley, 1 tbsp Capers, 0.2 pieces Red onion
Sear Tuna

4. Toss the warm potatoes with 1 tablespoon olive oil, and a pinch of salt and pepper. Pat the tuna dry and season on all sides with the remaining salt and pepper.

2 pieces Tuna steaks (sushi-grade), 1.0 tbsp Extra virgin olive oil, 1 tsp Salt, 0.5 tsp Black pepper
5. Heat the remaining 1 tablespoon olive oil in a skillet over high heat until shimmering. Sear the tuna 1 to 2 minutes per side for rare to medium-rare, then rest 3 minutes and slice against the grain.

2 pieces Tuna steaks (sushi-grade), 1.0 tbsp Extra virgin olive oil
Assemble Bowls

6. Divide the potatoes and cucumber salad between two bowls, top with sliced tuna, and spoon over the lemon-yogurt dressing. Serve immediately with extra lemon if desired.

ready to upgrade your cooking experience?

chat with the chef about recipes - get ingredient suggestions, cooking tips, and more

import any recipe - from Instagram, TikTok, or any URL into a real cookbook

household planning - share your meal plans and grocery lists with your household

noms is free on iOS & Android