Roasted Tuna with Brussels Sprouts and Miso Butter
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 tastes restaurant quality. Seared tuna steaks paired with crispy roasted brussels sprouts and a silky miso butter create a dish that feels fancy but is actually quite simple. The white miso paste brings an umami richness that ties everything together beautifully, and tuna is packed with omega 3 fatty acids that are wonderful for heart health. What I love most is how forgiving this recipe is, even with minimal prep work. Everything roasts and cooks at the same time, so you can have an elegant meal on the table without spending all evening in the kitchen.
Ella x
Ingredients
- 4tuna steaks(6 oz each, about 1.5 inches thick)
- ¾ kgbrussels sprouts(halved and cleaned)
- 3 tablespoonswhite miso paste
- 4 tablespoonsunsalted butter(softened)
- 3 tablespoonssesame oil
- 2 tablespoonsrice vinegar
- 2 teaspoonssoy sauce
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil(for searing)
- 2 tablespoonssesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Toss the halved Brussels sprouts with 2 tablespoons of sesame oil, salt, and pepper on a large baking sheet, spreading them in a single layer cut-side down.
Tip: For maximum crispiness, don't overcrowd the pan and resist the urge to stir them during roasting.
- 2
Roast the Brussels sprouts for 20-22 minutes until the cut sides are golden brown and edges are caramelized. Stir them halfway through cooking.
- 3
While the sprouts roast, prepare the miso butter by whisking together softened butter, miso paste, minced ginger, and minced garlic in a small bowl until smooth and combined.
Tip: The miso butter can be made ahead and stored in the refrigerator for up to 5 days.
- 4
Pat the tuna steaks dry with paper towels and season both sides generously with salt and pepper about 5 minutes before cooking.
Tip: Dry tuna ensures better browning and a nice crust.
- 5
Heat olive oil in a large skillet over medium-high heat until it shimmers. Sear the tuna steaks for 2-3 minutes per side for medium-rare, depending on thickness.
Tip: Don't move the tuna while searing to develop a golden crust; only flip once.
- 6
Remove the tuna from heat and brush each steak generously with the miso butter mixture while still warm in the pan.
Tip: The residual heat will help meld the butter and infuse the tuna with flavor.
- 7
Transfer the roasted Brussels sprouts to a serving bowl and drizzle with the remaining sesame oil mixed with rice vinegar and soy sauce.
- 8
Plate the tuna steaks alongside the Brussels sprouts, garnish with sesame seeds and any remaining miso butter, and serve immediately.
Tip: Tuna is best enjoyed while still warm and slightly pink in the center.
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