Grilled Tuna with Lotus Root
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 restaurant quality without breaking the bank. Ahi tuna is packed with omega 3 fatty acids that are wonderful for heart health, and pairing it with crispy grilled lotus root creates this beautiful contrast of textures. The citrus and ginger marinade is bright and refreshing, cutting through the richness of the tuna perfectly. Best of all, you probably have most of these ingredients in your pantry already, making this an incredibly easy way to impress whoever's sitting at your table.
Ella x
Ingredients
- 113 gahi tuna steaks(1-inch thick)
- 1 mediumlotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 2 tablespoonslime juice(freshly squeezed)
- 2 tablespoonsorange juice(freshly squeezed)
- 1 tablespoonsesame oil
- 2 tablespoonsolive oil
- 2 tablespoonssesame seeds(white or black)
- 2green onions(sliced for garnish)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred chili flakes(optional)
Detail level
Instructions
- 1
Combine soy sauce, minced ginger, lime juice, orange juice, and sesame oil in a small bowl to create the citrus-ginger glaze. Set aside.
Tip: Prepare the glaze while your grill heats for deeper flavor development.
- 2
Preheat grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
Tip: Oil the grates with a paper towel dipped in neutral oil while the grill is hot for best non-stick results.
- 3
Pat the tuna steaks dry with paper towels and season both sides evenly with salt and black pepper.
Tip: Dry tuna ensures a better sear and prevents steaming on the grill.
- 4
Brush lotus root slices lightly with olive oil on both sides and season with salt and pepper.
Tip: Thin, even slices cook faster and develop better caramelization.
- 5
Place lotus root slices directly on the grill and cook for 4-5 minutes per side until golden brown and tender. Transfer to a serving platter.
Tip: Lotus root cooks quickly; watch carefully to avoid burning.
- 6
Place tuna steaks on the hottest part of the grill and sear for 2-3 minutes per side for medium-rare doneness. Avoid moving the steaks once placed.
Tip: High heat creates a flavorful crust while keeping the interior tender; do not overcook.
- 7
Arrange seared tuna steaks over the grilled lotus root slices on the serving platter.
Tip: Serve immediately while the tuna is warm for optimal texture.
- 8
Drizzle the citrus-ginger glaze generously over the tuna and lotus root, then sprinkle sesame seeds and sliced green onions over the top.
Tip: Divide the glaze evenly across all four portions for consistent flavor.
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