Tuna Medallions with Black Pepper Crust and Roasted Vegetables with Avocado Cream

Ingredients

• 3/4 pound baby red potatoes, cut in half
• 1 medium red bell pepper, thickly sliced
• 1 medium yellow bell pepper, thickly sliced
• 1/2 pound small green beans
• 1 tablespoon olive oil
• Salt and ground black pepper to taste
• 1 large ripe avocado, pitted and peeled
• 1 clove garlic
• 2 tablespoons lime juice, freshly squeezed
• 3 tablespoons orange juice, freshly squeezed
• 4 (3 ounce) pouches Chicken of the Sea® Tuna Medallions with Black Pepper Crust

Directions

1. Preheat the oven to 400° F.
2. Place the potatoes, bell peppers and green beans in a single layer on a baking sheet.
3. Drizzle the vegetables with olive oil and season with salt and pepper; toss to coat. Roast until the potatoes are golden and cooked through, 20-25 minutes. Remove from heat.
4. Place the avocado, garlic, lime juice and orange juice in a food processor or blender and blend until smooth. Season with salt, stir to incorporate and set aside.
5. Place the tuna on a baking dish and cover with foil. Bake for 5 minutes or until just heated through. Remove from heat.
6. Serve the tuna immediately with roasted vegetables and avocado cream.