Grilled Tuna with Celery Root Purée and Crispy Celery Salad

Instructions

1. 1

   Boil celery root cubes in salted vegetable broth for 12-15 minutes until tender. Drain and transfer to a blender with milk, 1 tablespoon olive oil, and minced garlic. Blend until smooth and creamy, then season with salt and pepper. Keep warm.

   Tip: For a silkier purée, pass through a fine-mesh sieve after blending.

2. 2

   In a small bowl, whisk together lemon juice, thyme, Dijon mustard, minced shallot, and 2 tablespoons olive oil. Set aside as your lemon-herb dressing.

   Tip: Prepare this dressing up to 2 hours ahead for better flavor development.

3. 3

   Pat tuna steaks dry with paper towels and brush lightly with remaining 1 tablespoon olive oil. Season generously with sea salt and black pepper on both sides.

   Tip: Dry tuna is essential for achieving a proper sear and crust.

4. 4

   Heat a cast-iron or heavy stainless steel skillet over high heat until smoking, approximately 2 minutes. Sear tuna for 2 minutes per side for rare to medium-rare, keeping the interior pink.

   Tip: Do not move the tuna while searing—resist the urge to flip early for maximum crust development.

5. 5

   In a medium bowl, combine sliced celery, celery batons, julienned apple, and half of the lemon-herb dressing. Toss gently and taste for seasoning.

   Tip: The acid from the lemon will prevent the apple from browning while adding brightness.

6. 6

   Spoon warm celery root purée into the center of each plate. Top with a seared tuna steak and drizzle with remaining lemon-herb dressing.

   Tip: Serve immediately while the tuna is warm and the celery salad is still crisp.

7. 7

   Mound the celery and apple salad on top of or alongside the tuna. Finish with a light sprinkle of fleur de sel and fresh cracked pepper.

   Tip: For plating elegance, use a microplane to add a hint of lemon zest over the top.