Grilled Tuna with Turnip Puree and Crispy Turnip Chips

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.