Grilled Tuna with Butternut Squash

Instructions

1. 1

   Preheat your grill to high heat (around 450°F) and allow it to heat for 10 minutes until grates are very hot.

   Tip: A properly preheated grill ensures a beautiful crust on the tuna.

2. 2

   Toss the butternut squash cubes with 2 tablespoons olive oil, minced garlic, 1 teaspoon thyme, and half the salt and pepper. Spread on a baking sheet and roast in a 425°F oven for 25-30 minutes until golden and tender, stirring halfway through.

   Tip: Start the squash in the oven before grilling the tuna so both finish around the same time.

3. 3

   Pat the tuna steaks dry with paper towels, then rub lightly with the remaining 1 tablespoon olive oil and season generously with remaining salt, pepper, and fresh thyme.

   Tip: Dry tuna creates better searing and a more flavorful crust.

4. 4

   Place tuna steaks on the preheated grill and cook for 2-3 minutes per side for medium-rare, or 3-4 minutes per side for medium. The exterior should be caramelized and seared.

   Tip: Avoid moving the tuna while it cooks to develop a proper crust.

5. 5

   In a small saucepan over low heat, whisk together pomegranate molasses, balsamic vinegar, and honey until warmed through, about 2 minutes.

   Tip: This glaze adds a sweet-tart depth that complements both the tuna and squash.

6. 6

   Arrange roasted butternut squash on the center of each plate and top with a grilled tuna steak.

7. 7

   Drizzle the pomegranate glaze around the plate and scatter fresh pomegranate seeds and microgreens over the top for color and texture.

   Tip: The vibrant garnish adds visual appeal and fresh flavor bursts.