Grilled Tuna with Pumpkin Puree and Sage Brown Butter

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a saucepan over medium heat. Sauté the diced shallots and minced garlic until softened and fragrant, about 3 minutes.

   Tip: Don't let the garlic brown, as it will become bitter.

2. 2

   Add the pumpkin puree and vegetable broth to the saucepan. Stir in 1 teaspoon of salt, half the pepper, and the thyme sprigs. Simmer for 8-10 minutes, stirring occasionally, until the mixture is creamy and reduced slightly.

   Tip: If the puree is too thick, add more broth in small increments.

3. 3

   Remove the pumpkin mixture from heat and discard the thyme sprigs. Season to taste with additional salt and pepper, then set aside and keep warm.

4. 4

   Pat the tuna steaks dry with paper towels. Season both sides evenly with the remaining salt, pepper, lemon zest, and red pepper flakes.

   Tip: Drying the tuna helps create a better crust when searing.

5. 5

   Heat the remaining 2 tablespoons of olive oil in a large cast-iron or heavy-bottomed skillet over high heat until it just begins to smoke, about 2-3 minutes.

   Tip: A properly heated pan is essential for getting a golden crust on the tuna.

6. 6

   Carefully place the tuna steaks in the hot skillet and sear for 2-3 minutes on the first side without moving them. Flip and sear the other side for 2-3 minutes for medium-rare doneness.

   Tip: Tuna cooks quickly and becomes dry if overcooked; aim for a warm, raw center for best results.

7. 7

   Transfer the seared tuna to a plate to rest for 3 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Add the remaining sage leaves and cook for 2-3 minutes until the butter turns golden brown and fragrant.

   Tip: Swirl the pan occasionally to ensure the sage doesn't burn and the butter browns evenly.

8. 8

   To serve, spoon the warm pumpkin puree onto each plate, top with a tuna steak, and drizzle generously with the sage brown butter. Garnish with a squeeze of fresh lemon juice.

   Tip: Serve immediately while the tuna is still warm and the brown butter is fragrant.