Grilled Tuna with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dinners to make when I want something impressive but manageable on a weeknight. The grilled tuna steaks are beautifully complemented by the sweet, roasted butternut squash, and the whole meal comes together in just about an hour. Ahi tuna is packed with omega 3 fatty acids that are wonderful for heart health, and the best part is that this recipe requires minimal prep work. The pomegranate molasses and balsamic vinegar create this lovely tangy glaze that ties everything together, making it feel like restaurant quality cooking without the stress or expense. Honestly, once you taste it, you'll be making this again and again.
Ella x
Ingredients
- 4ahi tuna steaks(6 oz each, about 1.5 inches thick)
- 1butternut squash(peeled, cubed into 3/4-inch pieces)
- 3 tablespoonsolive oil
- 2 tablespoonspomegranate molasses
- 1 tablespoonbalsamic vinegar
- 2 teaspoonsfresh thyme(chopped)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 tablespoonhoney
- 237 mlfresh pomegranate seeds
- 2 tablespoonsmicrogreens(for garnish)
Detail level
Instructions
- 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
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
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
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
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
Arrange roasted butternut squash on the center of each plate and top with a grilled tuna steak.
- 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.
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