Roasted Tuna with Beetroot

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the beetroot wedges with 3 tablespoons olive oil, minced garlic, thyme sprigs, and half the salt and pepper. Spread on a baking sheet in a single layer.

   Tip: Keep golden and red beetroots separate to prevent color bleeding if you prefer a more polished presentation.

2. 2

   Roast the beetroots for 20-25 minutes, stirring halfway through, until they are tender and caramelized at the edges.

   Tip: The beetroots should be easily pierced with a fork when done.

3. 3

   While beetroots roast, prepare the tuna. Pat the steaks dry with paper towels and season both sides generously with remaining salt and pepper.

   Tip: Dry tuna is essential for achieving a proper sear crust.

4. 4

   Heat the remaining 2 tablespoons olive oil in a cast-iron skillet over medium-high heat until it shimmers. Sear the tuna steaks for 2-3 minutes per side for medium-rare, adjusting time based on thickness preference.

   Tip: Do not move the tuna while searing; let it develop a golden crust without disturbance.

5. 5

   Remove the tuna from heat and let rest for 3 minutes on a warm plate.

   Tip: Resting allows the juices to redistribute for a more tender result.

6. 6

   In a small bowl, whisk together balsamic vinegar, honey, and lemon zest to create the glaze.

   Tip: Taste and adjust sweetness or acidity to your preference.

7. 7

   Arrange the roasted beetroots on serving plates, place a tuna steak on top, and drizzle with the balsamic glaze.

   Tip: Serve warm for the best flavor contrast.

8. 8

   Top each plate with fresh arugula, a squeeze of lemon juice, and a light drizzle of extra virgin olive oil before serving.

   Tip: The peppery arugula adds a fresh brightness that complements the rich, umami flavors of the tuna.