Grilled Tuna with Turnip Puree and Crispy Turnip Chips
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted something that felt restaurant quality but could be ready in under an hour. Grilled tuna with turnip puree and crispy turnip chips combines simple, affordable ingredients into something truly special. Tuna is packed with omega 3 fatty acids that support heart health, while the humble turnip shines in two different preparations to keep things interesting. The best part? The whole meal takes just over fifty minutes from start to finish, making it perfect for a weeknight dinner that still impresses. Trust me, your guests will never guess how easy this was to pull together.
Ella x
Ingredients
- 4 piecesfresh tuna steaks(6 oz each, about 1.5 inches thick)
- ¾ kgturnips(peeled and divided)
- 6 tbspolive oil
- 237 mlvegetable broth
- 3 tbspfresh lemon juice
- 2 tbspfresh thyme(finely chopped)
- 3garlic cloves(minced)
- 1 tspsea salt(plus extra to taste)
- ½ tspblack pepper
- 2 tbspbutter
- 2 tbspfresh parsley(chopped for garnish)
- ¼ tsppaprika
Detail level
Instructions
- 1
Cut 1 lb of turnips into 1-inch cubes. Slice the remaining turnips into thin chips using a mandoline or vegetable peeler.
Tip: Soak the turnip chips in ice water for 15 minutes to help them crisp up when cooked.
- 2
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the turnip cubes, minced garlic, and vegetable broth. Simmer for 20-25 minutes until the turnips are very tender.
Tip: The turnips should break apart easily when pierced with a fork.
- 3
While turnips simmer, pat the tuna steaks dry with paper towels and season generously with salt, pepper, and paprika on both sides.
Tip: Drying the tuna helps achieve a better sear and crust.
- 4
Heat 2 tablespoons of olive oil in a cast-iron skillet over high heat until just smoking. Working quickly, sear each tuna steak for 2-3 minutes per side for medium-rare. Transfer to a plate and tent with foil.
Tip: Don't move the tuna while searing—let it develop a golden crust undisturbed.
- 5
Drain the cooked turnip cubes, reserving 1/4 cup of broth. Return to the pot and mash with 2 tablespoons butter until smooth and creamy, adding reserved broth as needed. Season with salt and pepper to taste.
Tip: For an extra-silky puree, pass through a fine-mesh sieve.
- 6
Heat the remaining 2 tablespoons of olive oil in a separate skillet over medium-high heat. Drain the turnip chips and pat dry, then cook in batches for 4-5 minutes until golden and crispy. Season immediately with salt.
Tip: Don't overcrowd the pan; cook in two batches for crispier results.
- 7
Whisk together the fresh lemon juice, chopped thyme, and 2 tablespoons of olive oil. Season the herb oil with salt and pepper.
Tip: Make the herb oil just before serving so the thyme stays vibrant.
- 8
Divide the turnip puree among four plates, top each with a seared tuna steak, garnish with crispy turnip chips and fresh parsley, and drizzle with the lemon-herb oil.
Tip: Serve immediately while the tuna is still warm and the chips are crispy.
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