Two of our staples when it comes to menu planning is tuna steak with a lemon aioli sauce and sautéed garlic-herb green beans. They make a great pair for a meal. I usually add some carrots as well as a second veggie.
I believe the tuna steak recipe came from Southern Living, but as always I can’t swear to it and I’ve changed up the original recipe I found.
Tuna Steak and Lemon Aioli Sauce….
What ya need for the tuna steak:
- 6 oz. cornbread mix
- 2/3 cup milk
- 2 tbsp. mayo
- 1/2 a green bell pepper, chopped
- 2 large eggs, lightly beaten
- 2 tbsp. chopped parsley
- 1 tsp Worcestershire sauce
- 2 cans – water packed tuna, drained
- 3 tbsp. butter
- 3 tbsp. olive oil
What ya need for the lemon aioli sauce:
- 3/4 cup mayo
- 2 garlic cloves, minced
- 1 tbsp. lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
What ya do:
- First start baking your cornbread by mixing your cornbread mix and milk. Put this in a lightly greased 9×9 pan and bake at 425 for 15 minutes. (Once cornbread is done let it cool for a couple minutes.)
- While cornbread is baking mix your lemon aioli sauce ingredients together and chill in fridge until the tuna steaks are done and ready to eat.
- For the tuna steak, stir together in a medium bowl: mayo, bell pepper, eggs, parsley, Worcestershire sauce, and tuna. Set aside.
- Crumble cornbread. I typically stick the cornbread in a food processor to break up real good.
- Add crumbled cornbread to tuna mix and stir real good.
- Once mixed, form patties as big or small as you like. I typically get 4 tuna patties about 3-4 inches in diameter and about an inch thick.
- Heat oil and butter in skillet or pan.
- Once oil and butter is heated, add tuna steaks. Cook on each side for about 3-4 minutes or until golden brown.
- Place a paper towel on a plate.
- Once tuna steaks are cooked place them on the paper towel to drain some of the oil.
- Then they’re ready to eat. Be sure to dip your tuna steak in the lemon aioli sauce. They are divine!!
Sautéed Garlic-Herb Green Beans…
What ya need for the green beans:
- 1 pound fresh green beans
- 2 tbsp. Land O’Lakes garlic-herb butter*
- 1 tbsp. olive oil
- 2 medium to large shallots – chopped
What ya do:
- Cut or snap ends of green beans off.
- Add green beans to boiling water for 1-2 minutes max.
- Immediately drain them and run cold water over them to stop the cooking process.
- Add butter and olive oil to skillet or pan.
- Once heated, add chopped shallots. Sauté for about 5 minutes.
- Add green beans to skillet or pan and toss for about 5-7 minutes.
*You can also just use regular butter in place of garlic-herb butter and add some garlic powder or other seasoning. The garlic herb butter from Land O’Lakes is the best in our opinion though.