Grilled Tuna with Crispy Brussels Sprouts and Miso-Butter Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels incredibly elegant. Sushi grade ahi tuna is packed with omega 3 fatty acids that are wonderful for heart health, and when you sear it just right, you get this beautiful crust while keeping the inside perfectly tender. The crispy brussels sprouts provide a wonderful textural contrast, and that miso butter glaze ties everything together with umami rich flavor. What I love most is how forgiving this dish is, whether you're cooking for yourself or impressing guests. Everything is straightforward, and you probably have most of these ingredients on hand already.
Ella x
Ingredients
- 4 pieces (6 oz each)sushi-grade ahi tuna steaks(room temperature)
- ¾ kgfresh brussels sprouts(halved lengthwise)
- 3 tablespoonswhite miso paste
- 4 tablespoonsunsalted butter(softened)
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 3 tablespoonssesame oil
- 2 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonssesame seeds(for garnish)
- 2fresh scallions(sliced thin, for garnish)
Detail level
Instructions
- 1
Preheat your grill to high heat (around 450°F). While it heats, prepare the miso-butter glaze by whisking together softened butter, white miso, minced ginger, soy sauce, and rice vinegar in a small bowl until smooth and combined. Set aside.
Tip: Making the glaze ahead allows the flavors to meld beautifully.
- 2
Toss the halved brussels sprouts with 2 tablespoons of sesame oil, minced garlic, sea salt, and black pepper. Arrange them cut-side down on the grill grates and cook for 12-15 minutes, turning occasionally, until deeply caramelized and tender. Transfer to a serving platter.
Tip: Don't move them too frequently—let them sit to develop that golden, crispy exterior.
- 3
Pat the tuna steaks completely dry with paper towels and season both sides generously with sea salt and black pepper. Lightly brush with olive oil to prevent sticking.
Tip: Dry tuna is essential for achieving a perfect sear and crust.
- 4
Place tuna steaks on the hot grill and sear for 2-3 minutes per side for medium-rare, without moving them during cooking. The interior should remain pink and tender. Transfer to a cutting board.
Tip: Resist the urge to flip or move—this creates the desirable crust.
- 5
Drizzle the miso-butter glaze over the grilled brussels sprouts and arrange the seared tuna steaks alongside them on your serving platter.
Tip: Warm the glaze slightly if it has solidified for easier drizzling.
- 6
Garnish the entire plate with toasted sesame seeds and fresh sliced scallions. Serve immediately while the tuna is still warm and the brussels sprouts are crispy.
Tip: This dish is best enjoyed immediately after cooking for optimal texture contrast.
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