Grilled Tuna with Pumpkin Puree and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
You've got to try this one. It's my go to when I want something that feels fancy but comes together in under an hour. Seared ahi tuna paired with silky pumpkin puree and nutty sage brown butter sounds like it belongs in a restaurant, but honestly it's so simple to pull off at home. The best part is that tuna is packed with omega 3 fatty acids which are wonderful for your heart, and the whole dish comes together in just 55 minutes from start to finish. This recipe has become a weeknight favorite because it uses mostly pantry staples and requires minimal prep work. Trust me, your dinner guests will be impressed.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, about 1.5 inches thick)
- 355 mlpumpkin puree(fresh roasted or canned)
- 4 tablespoonsunsalted butter
- 12fresh sage leaves(divided)
- 3garlic cloves(minced)
- 1shallots(finely diced)
- 118 mlvegetable broth
- 3 tablespoonsolive oil
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper
- 1lemon(zested and halved)
- 2thyme sprigs(fresh)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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