Entree: Canada – Prince Edward Island, Atlantic Canada – Island Bluefin Tuna

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 4 bluefin tuna steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 tsp (5 g) coarse sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 lb (454 g) baby new potatoes, halved
- 2 tbsp (30 ml) olive oil (for potatoes)
- 1/2 tsp (2 g) smoked paprika
- 1 lb (450 g) asparagus, trimmed
- 1 tbsp (15 ml) olive oil (for asparagus)
- 3 tbsp (42 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 ml) white wine or fish stock (optional)
- 2 tbsp (20 g) capers, rinsed and drained
- 2 tbsp (8 g) chopped fresh dill
- 2 tbsp (6 g) chopped fresh chives
- 1 tbsp (6 g) chopped fresh flat-leaf parsley
- 1 small garlic clove, minced
- Lemon wedges, for serving
- Microgreens or extra chopped chives, for garnish (optional)

Instructions

Short Description:
Sear‑or‑grill fresh PEI bluefin tuna steaks and serve with roasted baby potatoes, grilled asparagus, and a bright lemon‑caper herb sauce that highlights the clean, ocean flavor of the local catch. This is a simple main course built around freshness and seasonal produce.

Regional Notes:
This Prince Edward Island version emphasizes quick high‑heat cooking (searing or grilling) and seasonal island vegetables—notably new potatoes and spring asparagus—served with a light lemon‑caper herb sauce rather than heavy creams or spice blends. The focus is on the quality of the bluefin and the island produce, reflecting Atlantic Canadian coastal simplicity.

1. Preheat oven to 425°F (220°C). Toss the halved baby new potatoes with 2 tbsp (30 ml) olive oil, 1/2 tsp (2 g) smoked paprika, 1/2 tsp (2.5 g) sea salt (reserve remaining salt for the tuna), and 1/4 tsp (0.5 g) pepper. Spread on a rimmed baking sheet cut‑side down and roast until golden and tender, about 25–30 minutes, turning once halfway through.
2. While potatoes roast, trim asparagus and toss with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper. Set aside.
3. Pat tuna steaks dry and rub with 3 tbsp (45 ml) extra‑virgin olive oil, 1 tsp (5 g) sea salt, and 1/2 tsp (1 g) black pepper. Let sit at room temperature for 10 minutes.
4. In a small saucepan over low heat, melt 3 tbsp (42 g) unsalted butter. Add minced garlic and cook briefly until fragrant, about 20–30 seconds. Stir in 2 tbsp (30 ml) lemon juice, 1 tsp (5 ml) white wine or fish stock if using, and 2 tbsp (20 g) capers. Remove from heat and stir in 2 tbsp (8 g) chopped dill, 2 tbsp (6 g) chopped chives, and 1 tbsp (6 g) chopped parsley. Keep warm.
5. Heat a heavy cast‑iron skillet or grill over high heat until very hot (about 5 minutes). If using the oven, you can finish thicker steaks in the oven after searing.
6. Add asparagus to the hot grill or skillet and cook 2–3 minutes, turning once, until charred in spots but still crisp‑tender. Transfer asparagus to a plate and tent loosely with foil.
7. Place tuna steaks on the hot skillet or grill. For 6 oz (170 g) steaks about 3/4–1 inch thick, sear 1.5–2 minutes per side for rare, 2.5–3 minutes per side for medium‑rare. Do not overcook; bluefin is best with a pink center. If steaks are thicker, sear both sides then move to a 400°F (200°C) oven for 2–4 minutes to finish.
8. Remove tuna to a cutting board and let rest 4–5 minutes. If desired, slice each steak across the grain into 3–4 slices.
9. Reheat potatoes briefly if needed. Arrange a portion of roasted potatoes and asparagus on each plate, place a whole or sliced tuna steak atop, and spoon 1–2 tbsp (15–30 ml) of the lemon‑caper herb sauce over the fish and vegetables. Garnish with lemon wedges and microgreens or extra chives.
10. Serve immediately, encouraging diners to enjoy the tuna medium‑rare to appreciate the island freshness.