Roasted Tuna with Carrot

Instructions

1. 1

   Preheat oven to 425°F. Toss carrot batons with 2 tablespoons olive oil, half the sea salt, and black pepper. Spread on a baking sheet and roast for 20 minutes until golden and tender.

   Tip: Cut carrots to uniform size for even cooking.

2. 2

   While carrots roast, whisk together orange juice, soy sauce, honey, minced garlic, and grated ginger in a small bowl. Set glaze aside.

   Tip: Make the glaze ahead of time to save last-minute prep.

3. 3

   Pat tuna steaks dry with paper towels and season both sides generously with remaining sea salt, black pepper, and red pepper flakes.

   Tip: Dry tuna ensures a better crust when searing.

4. 4

   Heat remaining 2 tablespoons olive oil in a large cast-iron skillet over high heat until shimmering. Sear 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.

5. 5

   Remove tuna from skillet and let rest on a plate for 3 minutes. Pour the glaze into the hot skillet and simmer for 1-2 minutes until slightly reduced and thickened.

   Tip: Resting the tuna keeps it moist and tender inside.

6. 6

   Divide roasted carrots among four plates and top with a seared tuna steak. Drizzle the reduced glaze over the tuna and carrots.

   Tip: Use a spoon to distribute glaze evenly for best flavor.

7. 7

   Sprinkle sesame seeds generously over each plate and add a squeeze of fresh lime juice. Garnish with lime zest for brightness.

   Tip: Toast sesame seeds lightly in a dry pan for enhanced nutty flavor.