Roasted Tuna with Cassava Root Crust and Lime-Cilantro Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks fancy but comes together in just 45 minutes. Seared yellowfin tuna topped with a crispy cassava root crust and bright lime cilantro glaze feels restaurant quality, but honestly, it's straightforward enough for a casual Tuesday night. Tuna is packed with omega 3 fatty acids that are wonderful for heart health, and the cassava root crust adds wonderful texture without any fuss. The beauty of this dish is that most of the prep work happens while your oven does the heavy lifting, so you're not stuck in the kitchen for long. A drizzle of that zingy lime glaze right at the end brings everything together beautifully.
Ella x
Ingredients
- 4 piecesyellowfin tuna steaks(6 oz each, sushi-grade)
- 1 poundcassava root(peeled, cut into thin matchsticks)
- 4 tablespoonsextra virgin olive oil
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper
- 3 tablespoonsfresh lime juice
- 118 mlfresh cilantro(finely chopped)
- 3garlic cloves(minced)
- 2 tablespoonswhite sesame seeds
- 2 tablespoonsunsalted butter
- 1 tablespoonhoney
- ¼ teaspoonred chili flakes
- 2lime(for garnish, sliced into wedges)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the cassava matchsticks dry with paper towels and toss with 2 tablespoons of olive oil, half the salt, and a quarter teaspoon of black pepper. Spread on a baking sheet in a single layer.
Tip: Drying the cassava thoroughly prevents steam and ensures maximum crispiness during roasting.
- 2
Roast the cassava for 15-18 minutes, stirring halfway through, until golden brown and crispy. Remove from oven and set aside.
Tip: Watch carefully in the final minutes to prevent burning; cassava can crisp up quickly.
- 3
While the cassava roasts, prepare the glaze by whisking together lime juice, minced garlic, cilantro, honey, remaining salt, remaining pepper, and red chili flakes in a small bowl. Set aside.
Tip: Prepare this glaze just before serving to keep the cilantro vibrant and fresh.
- 4
Heat 2 tablespoons of olive oil in a large cast-iron or stainless steel skillet over medium-high heat until the oil shimmers but doesn't smoke.
Tip: A properly heated pan creates a beautiful sear on the tuna while keeping the interior tender.
- 5
Season the tuna steaks evenly on both sides with remaining salt and pepper. Once the pan is hot, carefully place the tuna steaks in the skillet and sear for 2-3 minutes per side for medium-rare doneness.
Tip: For sushi-grade tuna, a quick sear on high heat is ideal; overcooking will dry out the delicate fish.
- 6
Transfer the seared tuna to serving plates. Top each steak generously with crispy roasted cassava, pressing gently so it adheres to the fish.
Tip: Place the cassava on the tuna while it's still warm; the residual heat helps everything come together.
- 7
Drizzle the lime-cilantro glaze over and around each tuna steak. Sprinkle with white sesame seeds and garnish with fresh lime wedges.
Tip: Serve immediately while the cassava is still crispy and the tuna is at its optimal temperature.
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