Grilled Tuna with Beetroot

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss beetroot wedges with 2 tablespoons olive oil, minced garlic, thyme sprigs, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.

   Tip: Roast the beetroots first so they're ready when your tuna is cooked.

2. 2

   While beetroots roast, prepare the glaze by combining fresh orange juice, balsamic vinegar, and honey in a small saucepan. Simmer over medium heat for 8-10 minutes until reduced by half and syrupy.

   Tip: The glaze should coat the back of a spoon when ready.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced shallots and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Remove with a slotted spoon and drain on paper towels.

4. 4

   Pat the tuna steaks dry with paper towels. Season both sides generously with sea salt and black pepper. Let them sit at room temperature for 5 minutes.

   Tip: Dry tuna creates a better sear and helps lock in the juices.

5. 5

   Heat remaining olive oil in a grill pan or cast-iron skillet over high heat until smoking. Place tuna steaks in the hot pan and sear for 2-3 minutes on each side for medium-rare doneness.

   Tip: Resist the urge to move the tuna; let it develop a golden crust before flipping.

6. 6

   Transfer the seared tuna steaks to serving plates. Arrange roasted beetroot wedges alongside each tuna steak.

7. 7

   Drizzle the orange-balsamic glaze over the tuna and around the plate. Top with crispy shallots and garnish with fresh thyme if desired. Serve immediately while the tuna is still warm.

   Tip: Serve with a crisp white wine like Sauvignon Blanc or a light rosé.