Roasted Tuna with Butternut Squash

Instructions

1. 1

   Preheat oven to 400°F. Toss butternut squash cubes with 2 tablespoons olive oil, half the salt, and half the black pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.

   Tip: Cut squash into uniform pieces for even cooking throughout.

2. 2

   While squash roasts, prepare the glaze by whisking together maple syrup, soy sauce, minced garlic, and fresh ginger in a small bowl. Set aside.

   Tip: Make the glaze ahead of time if preferred for smoother assembly.

3. 3

   Heat a cast-iron skillet over high heat until very hot. Pat tuna steaks dry with paper towels and season both sides with remaining salt and pepper.

   Tip: Dry tuna prevents steaming and ensures a proper sear crust.

4. 4

   Add remaining 2 tablespoons olive oil to the hot skillet. Sear tuna steaks for 2-3 minutes per side, keeping the interior rare to medium-rare. Transfer to a plate.

   Tip: Do not move the tuna while searing to develop a golden crust.

5. 5

   In the same skillet, arrange the roasted butternut squash and place the seared tuna steaks on top. Drizzle the maple-soy glaze over everything and return to the oven for 5 minutes.

   Tip: This finishing step melds all the flavors together beautifully.

6. 6

   While the dish finishes in the oven, crisp the sage leaves by quickly frying them in a small pan with a touch of olive oil until fragrant and dark, about 2 minutes.

   Tip: Crispy sage adds an elegant, aromatic garnish.

7. 7

   Remove from oven and plate the tuna and squash. Garnish with crispy sage leaves, sesame seeds, and serve with lime wedges on the side.

   Tip: Serve immediately while the tuna is still warm and the sage is crispy.