Roasted Tuna with Cabbage

Instructions

1. 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. 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. 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. 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. 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. 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. 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.