Roasted Tuna with Asparagus

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the trimmed asparagus with 2 tablespoons of olive oil, half the salt, and a quarter of the black pepper. Spread in a single layer on a baking sheet.

   Tip: Pat asparagus dry before tossing to ensure better browning and crispiness.

2. 2

   Place the asparagus in the oven and roast for 12-15 minutes until tender and lightly caramelized at the tips.

   Tip: Shake the pan halfway through cooking for even roasting.

3. 3

   While asparagus roasts, pat the tuna steaks completely dry with paper towels. Sprinkle both sides evenly with the remaining salt, pepper, and thyme.

   Tip: Dry tuna is crucial for achieving a perfect sear and keeping the interior rare.

4. 4

   Heat the remaining 3 tablespoons of olive oil in a large skillet over high heat until it shimmers. Once hot, carefully place the tuna steaks in the pan.

   Tip: Don't move the tuna for the first 2-3 minutes to develop a golden crust.

5. 5

   Sear the tuna for 2-3 minutes on each side for rare to medium-rare doneness, depending on thickness. Transfer to a warm plate and loosely tent with foil.

   Tip: Tuna continues cooking after removal from heat, so err on the side of undercooking.

6. 6

   Reduce heat to medium and add butter and minced garlic to the same skillet. Cook for 1 minute until fragrant, stirring constantly.

   Tip: Watch carefully to prevent the garlic from burning.

7. 7

   Add lemon juice and capers to the pan, stirring to combine. Cook for 1 minute until the sauce is warmed through and slightly reduced.

   Tip: The caper brine adds natural saltiness, so taste before adding additional salt.

8. 8

   Divide the roasted asparagus among four plates. Top each with a seared tuna steak and drizzle generously with the warm caper-lemon butter sauce. Garnish with fresh lemon zest and serve immediately.

   Tip: Serve right away while the tuna is still warm and the asparagus is at its crispiest.