Grilled Tuna with Crispy Brussels Sprouts and Miso-Butter Glaze

Instructions

1. 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. 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. 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. 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. 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. 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.