Halve potatoes lengthwise.

Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper.

Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes.

Toss roasted potatoes with pesto and Parmesan. Baking sheet will be hot! Use a utensil.

While potatoes roast, prepare ingredients.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Combine 1 tsp. lemon juice, mayonnaise, and a pinch of pepper in a mixing bowl. Set aside.

Combine 1 tsp. lemon zest, panko, and a pinch of salt and pepper in another mixing bowl.

In another mixing bowl, combine cornstarch and 1 tsp. water until cornstarch dissolves.

Pat tuna dry, and season both sides with a pinch of salt and pepper. Spread cornstarch mixture evenly on one side of tuna, then top with panko mixture, pressing gently to adhere.

Trim ends off green beans.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

Add green beans to hot pan and stir occasionally until lightly browned, 4-5 minutes.

Stir in 1/4 cup water, garlic salt, and a pinch of pepper. Cover, and cook until green beans are tender, 4-5 minutes.

Remove from burner.

While green beans cook, cook tuna.

Place a medium non-stick pan over medium-high heat.

Add 1 tsp. olive oil and tuna to hot pan, panko side down, and cook until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

Remove from burner.

Plate as pictured on front card, topping tuna with lemon pepper aioli. Squeeze lemon wedges over meal to taste. Bon appétit!