Roasted Tuna with Daikon and Miso Glaze

Instructions

1. 1

   Preheat oven to 425°F. Toss daikon batons with 1 tablespoon sesame oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through, until golden and tender.

   Tip: The daikon should be slightly caramelized at the edges for the best flavor.

2. 2

   While daikon roasts, prepare the miso glaze by whisking together white miso paste, honey, rice vinegar, and minced ginger in a small bowl until smooth.

   Tip: If the glaze is too thick, add 1 teaspoon of water to reach a spreadable consistency.

3. 3

   Pat tuna steaks dry with paper towels and season generously on both sides with sea salt and black pepper.

   Tip: Dry tuna ensures a better sear and prevents steaming.

4. 4

   Heat vegetable oil in a large cast-iron or stainless steel skillet over high heat until just smoking. Sear tuna steaks for 1.5-2 minutes per side for medium-rare, or longer if you prefer it more cooked through.

   Tip: Don't move the tuna while searing—let it develop a golden crust for deeper flavor.

5. 5

   Remove tuna from heat and immediately brush the top surface of each steak with the miso glaze, dividing evenly among the four pieces.

   Tip: The residual heat will help set the glaze slightly.

6. 6

   Melt 3 tablespoons butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then drizzle this garlic butter over the daikon from the oven.

   Tip: This adds richness and depth to the roasted daikon.

7. 7

   Divide the roasted daikon among four serving plates and top each with a glazed tuna steak. Drizzle any pan juices around the plate.

8. 8

   Garnish each plate with sliced scallions and a mixture of white and black sesame seeds. Serve immediately while the tuna is still warm.

   Tip: The contrast between the warm tuna and cool daikon creates an interesting textural experience.