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

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

TOTAL TIME: 35 MINS   |   SERVINGS: 4

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Tuna Medallions with Black Pepper Crust and Roasted Vegetables with Avocado Cream Watch the Video

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.
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