Roasted Tuna with Courgette

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Toss the courgette planks with 3 tablespoons of olive oil, half the minced garlic, 1 teaspoon of thyme, and a pinch of sea salt and black pepper.

   Tip: Use a large baking sheet so courgettes roast rather than steam.

2. 2

   Spread the seasoned courgettes on a baking tray and roast for 12-15 minutes until they develop golden-brown edges and are tender.

   Tip: Don't overcrowd the pan; arrange in a single layer for best caramelization.

3. 3

   While the courgettes roast, prepare the tuna. Pat the tuna steaks dry with paper towels and season both sides generously with salt, black pepper, and red pepper flakes.

   Tip: Dry tuna creates a better crust when searing.

4. 4

   Heat a large cast-iron or stainless steel skillet over high heat until smoking. Add 2 tablespoons of olive oil and carefully place the tuna steaks in the pan.

   Tip: Don't move the tuna for 2 minutes to develop a beautiful sear.

5. 5

   Sear the tuna for 2 minutes per side for medium-rare doneness (adjust timing if you prefer more or less cooked). Transfer to a warm plate and tent loosely with foil.

   Tip: Tuna continues cooking from residual heat, so remove it slightly before your desired doneness.

6. 6

   In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, remaining garlic, remaining thyme, and balsamic vinegar to create a dressing.

   Tip: This bright dressing balances the rich tuna and roasted vegetables.

7. 7

   Remove the roasted courgettes from the oven and arrange them on serving plates. Place a seared tuna steak on top of each portion.

   Tip: Keep the courgettes warm by plating them just before serving.

8. 8

   Scatter the cherry tomatoes around the tuna and courgettes, drizzle the lemon-herb dressing over everything, and finish with a sprinkle of fresh basil.

   Tip: The warm tuna and vegetables will lightly warm the fresh basil, releasing its aromatic oils.