Seared Ahi Tuna with Roasted Sweet Potato Wedges and Zesty Arugula Salad

Ingredients

• 1.5 lbs ahi tuna steaks, sashimi-grade
• 3 medium sweet potatoes, cut into wedges
• 5 cups arugula, rinsed and dried
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp garlic powder
• 0.5 tsp paprika
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the sweet potato wedges with 1 tbsp olive oil, garlic powder, paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.

2. 2

   Pat the ahi tuna steaks dry and season both sides with salt and pepper. Heat the remaining 1 tbsp of olive oil in a large skillet over high heat. Sear the tuna for 2-3 minutes per side, or until the outside is lightly charred but the inside is still pink and tender. Transfer to a cutting board and slice into thin strips.