Grilled Tuna with Cassava Root Cakes and Cilantro-Lime Glaze

Instructions

1. 1

   Boil the cassava chunks in salted water for 15 minutes until very tender. Drain well and let cool slightly, then mash with 1 tablespoon olive oil, salt, and pepper until smooth with slight texture.

   Tip: Ensure cassava is completely tender or it will be grainy. Pat dry with paper towels to remove excess moisture before forming cakes.

2. 2

   Form the mashed cassava into 8 patties about 2.5 inches wide and 0.75 inches thick. Dip each patty in beaten egg, then coat evenly with panko breadcrumbs.

   Tip: Refrigerate the cassava cakes for 10 minutes if you have time—this helps them hold together better during cooking.

3. 3

   Make the cilantro-lime glaze by whisking together 2 tablespoons olive oil, cilantro, lime juice, minced garlic, honey, and red chili flakes in a small bowl. Season with salt and pepper to taste.

   Tip: Prepare this while the cassava cakes cook—the flavors meld beautifully if it sits for a few minutes.

4. 4

   Preheat a grill to high heat. Pat the tuna steaks dry and brush lightly with 1 tablespoon olive oil. Season generously on both sides with sea salt and black pepper.

   Tip: Dry tuna is essential for achieving a nice sear and crust without sticking to the grill.

5. 5

   Heat butter in a large skillet over medium-high heat. Fry the cassava cakes for 4-5 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

   Tip: Work in batches if needed to avoid overcrowding. The cakes should be crispy on the outside and creamy inside.

6. 6

   Grill the tuna steaks for 2-3 minutes per side for medium-rare, or longer depending on thickness and preferred doneness. Tuna should have a seared crust while remaining tender inside.

   Tip: Don't move the tuna while it's cooking—let it develop a crust before flipping. Avoid overcooking or the tuna will become dry.

7. 7

   Arrange 2 cassava cakes on each serving plate with a tuna steak alongside. Drizzle the cilantro-lime glaze over the tuna and around the plate.

   Tip: Serve immediately while the tuna and cassava cakes are still warm for the best flavor and texture combination.