Roasted Tuna with Beetroot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels elegant without the fuss. Roasted tuna with beetroot is a stunning combination of flavors that looks restaurant quality but requires just basic technique. The tuna stays beautifully tender and flaky while the beetroots become sweet and caramelized, all tied together with a tangy balsamic glaze. Beetroots are packed with natural nitrates that support heart health and circulation, making this dish as nourishing as it is delicious. Best of all, it's the kind of meal that impresses guests without keeping you trapped in the kitchen.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, about 1.5 inches thick)
- 3 mediumgolden beetroots(peeled and cut into wedges)
- 3 mediumred beetroots(peeled and cut into wedges)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonsbalsamic vinegar
- 2 sprigsfresh thyme
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon(zest and juice)
- 1 tablespoonhoney
- 473 mlfresh arugula
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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