Last night my husband and I made this delicious dinner. We bought a sashimi grade tuna steak from our local grocery store and served it with garlic & balsamic brussel sprouts and the first artichoke from our backyard this year!
The tuna is easy and super fast (I accidentally overcooked it a little, but it was still tasty). I added salt and pepper to each side and seared it in a hot pan with a little olive oil. It really only needs less than a minute on each side, and I went a little long as you can see in my photo.
Then I sautéed onions and garlic in another pan with olive oil, added the brussel sprouts and 3 tablespoons of balsamic vinegar until they were tender and a little crispy on the edges. I boiled the artichoke and used my lemon dill aioli for dipping sauce for both the artichoke and the tuna.
Lemon Dill Aioli
- 1/4 cup non-fat Greek yogurt
- 1 tablespoon veganaise
- juice of half a lemon
- garlic powder
- 2 tsp. fresh dill, chopped
Mix all the ingredients together and add ingredients until you have the taste/texture you like. You can definitely make this without the veganaise, but I like to add a little to cut down the tartness of the yogurt.