Grilled Tuna with Parsnip Puree and Crispy Shallots

Instructions

1. 1

   Preheat your grill to high heat (around 450°F) and allow it to heat for 10 minutes. Brush the grates with oil to prevent sticking.

   Tip: A hot grill creates the perfect crust on the tuna while keeping the interior rare to medium-rare.

2. 2

   Place parsnips and garlic in a pot, cover with vegetable broth, and bring to a boil. Reduce heat and simmer for 15-18 minutes until parsnips are very tender. Drain well, then mash with 2 tablespoons butter, salt, and pepper until smooth and creamy.

   Tip: Don't skip draining thoroughly—excess liquid will make the puree watery.

3. 3

   While parsnips cook, heat 1 tablespoon butter in a skillet over medium heat. Add sliced shallots and cook for 12-15 minutes, stirring occasionally, until golden and crispy. Transfer to paper towels and season with a pinch of salt.

   Tip: Lower heat if shallots brown too quickly—you want them caramelized, not burnt.

4. 4

   Pat tuna steaks dry with paper towels and season both sides generously with salt and pepper about 5 minutes before grilling.

   Tip: Dry tuna develops a better crust and the advance seasoning allows it to penetrate the flesh.

5. 5

   Place tuna steaks on the preheated grill and cook for 2-3 minutes on the first side without moving them. Flip and cook another 2 minutes for medium-rare (the center should still be pink).

   Tip: Resist the urge to flip early—this disrupts crust formation. Tuna cooks quickly, so watch carefully to avoid overcooking.

6. 6

   Brush tuna with olive oil during the last minute of cooking and add fresh thyme sprigs to the grill grates for a subtle herb aroma.

   Tip: The thyme will smoke slightly, infusing a delicate flavor into the fish.

7. 7

   Divide parsnip puree among four plates, creating a small well in the center. Place a grilled tuna steak on top of each portion.

   Tip: Warm the plates in the oven before plating to keep the puree hot longer.

8. 8

   Top each tuna steak with crispy shallots and a sprinkle of sesame seeds. Serve immediately with lemon wedges on the side.

   Tip: The contrast of crispy shallots against tender tuna is essential to this dish's appeal.