Baked Ahi Tuna with Roasted Vegetables and Spinach

Ingredients

• 24 ounce ahi tuna
• 2 medium bell pepper
• 1 medium white onion
• 2 tablespoon light olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon coarsely ground pepper
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 0.5 teaspoon dried rubbed sage
• 0.5 teaspoon basil
• 4 cup baby spinach leaves
• 2 tablespoon parsley flakes
• 4 lime wedges

Instructions

1. 1Preheat the oven to 400°F (200°C). Prepare a large baking sheet, preferably lined with parchment paper for easy cleanup.
2. 2Dice the bell peppers and white onion into uniform, bite-sized pieces to ensure even cooking. In a large bowl, toss the prepared vegetables with light olive oil, sea salt, coarsely ground pepper, dried thyme, and garlic powder. Spread the seasoned vegetables in a single layer on the baking sheet. Roast in the preheated oven for approximately 15-20 minutes, or until they begin to soften and lightly caramelize at the edges.
3. 3While vegetables are roasting, pat the Ahi Tuna fillets dry with a paper towel. Season both sides of the tuna generously with sea salt, coarsely ground pepper, dried rubbed sage, and Basil.
4. 4After the initial vegetable roasting, create space on the baking sheet and place the seasoned Ahi Tuna fillets among the roasted vegetables. Return the baking sheet to the oven and continue baking for another 8-12 minutes, depending on the thickness of the tuna and desired doneness. Aim for a slightly pink center for optimal flavor and texture.
5. 5Remove the baking sheet from the oven. Add the baby spinach leaves to the hot pan with the roasted vegetables and tuna, allowing them to wilt briefly in the residual heat. Toss gently to combine.
6. 6Serve the baked Ahi Tuna fillets immediately, accompanied by the roasted vegetables and wilted spinach. Garnish generously with parsley flakes and a lime wedge for a burst of citrus.