Roasted Tuna with Broccoli

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.

   Tip: A hot oven ensures the broccoli gets crispy edges while staying tender inside.

2. 2

   Toss the broccoli florets with 2 tablespoons of olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet and roast for 12-15 minutes, stirring halfway through, until golden and tender-crisp.

   Tip: Don't overcrowd the pan; arrange florets in a single layer for better browning.

3. 3

   While the broccoli roasts, whisk together lemon juice, soy sauce, minced garlic, grated ginger, and red pepper flakes in a small bowl to create the glaze.

   Tip: Make the glaze ahead to save time during cooking.

4. 4

   Pat the tuna steaks dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry tuna is essential for achieving a good sear on the exterior.

5. 5

   Heat the remaining 2 tablespoons of olive oil in a large skillet over high heat until it shimmers. Once smoking, carefully place the tuna steaks in the pan and sear for 1-2 minutes per side, leaving the center rare to medium-rare.

   Tip: High heat creates a flavorful crust while keeping the inside tender; don't overcook or the tuna becomes dry.

6. 6

   Pour the prepared glaze over the seared tuna steaks in the skillet, tilting to coat evenly. Cook for 30 seconds on each side to caramelize slightly.

   Tip: This quick coating adds depth of flavor without overwhelming the delicate fish.

7. 7

   Remove the roasted broccoli from the oven and transfer to a serving platter. Arrange the glazed tuna steaks alongside the broccoli.

   Tip: Use a fish spatula to carefully transfer the tuna without breaking it.

8. 8

   Drizzle any remaining glaze from the skillet over the plated dish, sprinkle with sesame seeds and sliced green onions, and serve immediately while hot.

   Tip: Serve with steamed rice or quinoa to soak up the delicious glaze.