Grilled Tuna with Sweet Potato and Miso Glaze

Instructions

1. 1

   Preheat your grill to high heat (around 450°F) and preheat oven to 400°F. Toss sweet potato wedges with 1 tablespoon sesame oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy, stirring halfway through.

   Tip: Starting the sweet potatoes in the oven ensures they cook evenly while you focus on the tuna.

2. 2

   While potatoes roast, prepare the miso glaze by whisking together white miso paste, honey, rice vinegar, soy sauce, and minced ginger in a small bowl until smooth and combined.

   Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.

3. 3

   In a separate bowl, make the citrus slaw by combining sliced red cabbage, fresh cilantro, remaining 2 tablespoons sesame oil, and lime juice. Season with a pinch of salt and set aside.

   Tip: Prepare the slaw just before cooking the tuna so the cabbage stays crisp.

4. 4

   Pat the tuna steaks completely dry with paper towels and season both sides generously with salt and pepper. This ensures a proper sear on the grill.

   Tip: Dry tuna is essential for achieving a beautiful caramelized crust without steaming the fish.

5. 5

   Brush the hot grill grates lightly with oil to prevent sticking. Place tuna steaks on the grill and sear for 2-3 minutes per side for medium-rare, depending on thickness. The tuna should have a nice crust while remaining rare in the center.

   Tip: Don't move the tuna while it's searing—let it sit undisturbed to develop a golden crust.

6. 6

   During the last minute of cooking, brush each tuna steak generously with the miso glaze on both sides, allowing it to caramelize slightly from the heat.

   Tip: Apply the glaze near the end of cooking to prevent burning and to keep the flavors bright.

7. 7

   Remove tuna from the grill and let rest for 2-3 minutes before plating. This allows the juices to redistribute throughout the fish.

   Tip: Resting the tuna ensures it stays moist and tender when you cut into it.

8. 8

   Plate each tuna steak with a portion of roasted sweet potato wedges and a generous handful of the citrus cabbage slaw. Garnish with sesame seeds and serve immediately while the tuna is still warm.

   Tip: Serve with extra lime wedges and additional miso glaze on the side for extra flavor.