Roasted Tuna with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a weeknight dinner that comes together in under an hour and tastes absolutely restaurant quality. I've been making this roasted tuna with cabbage for years now because it's simple, affordable, and honestly feels fancy enough for guests. The tuna gets this gorgeous golden crust while the cabbage softens underneath, soaking up all those garlicky, gingery flavors. Tuna is packed with omega 3 fatty acids which are wonderful for your heart and brain, and the whole dish comes together faster than ordering takeout. It's one of those recipes where minimal effort yields maximum flavor.
Ella x
Ingredients
- 113 gtuna steaks(center-cut, about 1.5 inches thick)
- 1 headgreen cabbage(cut into 1-inch wedges)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(finely grated)
- 2lemon(zest and juice)
- 2 tablespoonstamari or soy sauce
- 1 tablespoonhoney
- 2 tablespoonssesame seeds(white, for garnish)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat oven to 400°F. Toss cabbage wedges with 2 tablespoons olive oil, half the salt, and black pepper. Arrange on a rimmed baking sheet in a single layer and roast for 15 minutes until edges begin to char.
Tip: Don't stir the cabbage during roasting—let it sit undisturbed to develop deep caramelization.
- 2
While cabbage roasts, prepare the glaze by whisking together lemon juice, lemon zest, tamari, honey, minced garlic, and grated ginger in a small bowl.
Tip: The glaze can be made ahead and stored in the refrigerator for up to 2 days.
- 3
Season both sides of the tuna steaks with remaining salt, black pepper, and red pepper flakes. Let them sit at room temperature for 5 minutes.
Tip: Room temperature fish cooks more evenly than cold fish straight from the refrigerator.
- 4
Heat remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until just smoking. Sear the tuna steaks for 2-3 minutes per side for medium-rare, or longer if preferred well-done.
Tip: Resist the urge to move the tuna while searing—let it develop a golden crust for better flavor.
- 5
Remove tuna steaks from skillet and place on top of the roasted cabbage on the baking sheet. Drizzle the glaze evenly over the tuna and cabbage.
- 6
Return the baking sheet to the oven for 3-4 minutes to finish cooking the tuna gently and allow flavors to meld.
Tip: Check the tuna's internal temperature—it should reach 145°F for medium doneness.
- 7
Transfer cabbage wedges and tuna to serving plates. Sprinkle sesame seeds over the tuna and drizzle any pan juices around the plate for added depth.
Tip: Serve immediately while the tuna is still warm and the cabbage edges retain their crispness.
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