Roasted Tuna with Brussels Sprouts and Miso Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.