Roasted Tuna with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and looks impressive enough for guests. The combination of seared ahi tuna with roasted butternut squash is surprisingly simple, yet the maple and soy glaze creates something truly special. Butternut squash is packed with vitamin A, which is wonderful for your eyes and immune system, and it caramelizes beautifully in the oven. Fresh sage and ginger round out the flavors with an earthy warmth that makes this feel like restaurant quality cooking, but honestly, it's completely achievable at home. You'll have a nourishing, elegant meal ready faster than you'd think.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, room temperature)
- 1½ poundsbutternut squash(peeled, cubed into 1-inch pieces)
- 4 tablespoonsolive oil
- 3 tablespoonsmaple syrup
- 2 tablespoonssoy sauce
- 12fresh sage leaves(whole leaves)
- 3garlic cloves(minced)
- 1 tablespoonfresh ginger(minced)
- 2 teaspoonssesame seeds(for garnish)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lime(cut into wedges)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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