Baked Tuna Steaks

World Tuna Day

Besides being Yom Ha'atzmaut, today May 2nd, is World Tuna Day. 

One of our resolutions this year and every year was to eat healthy food and make a conscious effort to lose weight. How many of you have made this resolution? 

In celebration of World Tuna Day, here is a great dinner (thanks to poppop cooks).

INGREDIENTS

• 2 - 6 ounce Tuna Steaks approximately 1" thick
• 1 fresh lemon
• 6 tablespoons extra virgin olive oil divided
• 1 teaspoon salt divided
• 1/2 teaspoon black pepper divided
• 1 teaspoon dried dill weed
• 12 large stalks fresh Asparagus
• 1 teaspoon garlic powder
• 1/3 cup grated parmesan cheese

INSTRUCTIONS

1. Set the oven at 400°F. Put the steaks in a bowl that is big enough to handle a little tossing and turning. Now zest and squeeze a lemon into the bowl. Then add the salt, pepper, dill weed and olive oil.
2. Gently turn the steaks over a few times to mix up all the ingredients and evenly coat the steaks. When that's done to your satisfaction line a baking pan, that is just big enough to handle your steaks, with aluminum foil. Use enough foil to stick up higher than the sides of the pan to save yourself some cleanup. Put the steaks and all of the other ingredients in the pan. Use a tablespoon to get the top of the steaks covered.
3. Put that pan aside while you get the asparagus ready. Line a pan, that is just big enough to let all the of the stalks lay on the bottom, with aluminum foil. Again, use enough foil so that it sticks up past the sides of the pan. Cut the ugly end of the stalks off and lay them out in the pan. Cut the onion into strips and add it to the asparagus. Add the olive oil, salt, pepper, garlic powder and the grated parmesan and roll the stalks around getting them covered with all that good stuff.
4. Put the pans in the oven and check after ten minutes. The narrower the asparagus stalks are the quicker they will cook. The steaks will get cooked medium well in 10-12 minutes. Poke the asparagus with a fork and the steaks with your finger. The softer the asparagus the more done it is. The firmer the tuna the more done it is. 

Pair this dinner with: 

Chateneuf Semi Dry White Bordeaux  

Enjoy!