Roasted Tuna with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is my go to weeknight dinner when I want something elegant but don't have much time. Seared ahi tuna paired with garlicky roasted kale comes together in under an hour and tastes restaurant quality. The best part? It's surprisingly affordable and uses just one pan. Kale is packed with vitamins and antioxidants, so you're getting seriously healthy food without feeling like you're sacrificing flavor. A quick sesame and ginger marinade gives the tuna incredible depth, while the kale gets crispy and caramelized around the edges. Trust me, this is a game changer for busy nights when you still want to eat well.
Ella x
Ingredients
- 4 fillets (6 oz each)ahi tuna steaks(room temperature)
- 1893 mlfresh kale(chopped into bite-sized pieces, stems removed)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 3 tablespoonssesame seeds(black and white mixed)
- 2 tablespoonssoy sauce
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- ½ teaspoonred pepper flakes
- 1 tablespoonfresh ginger(grated)
- 1lime(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 400°F. Toss the chopped kale with 2 tablespoons of olive oil, half the sea salt, and a pinch of black pepper. Spread in a single layer on a baking sheet and roast for 12-15 minutes until the edges are crispy and dark, stirring halfway through.
Tip: Don't crowd the pan; use two baking sheets if needed for extra-crispy kale chips.
- 2
While the kale roasts, prepare the lemon-garlic dressing by whisking together 3 tablespoons olive oil, minced garlic, lemon juice, grated ginger, soy sauce, and red pepper flakes in a small bowl. Set aside.
Tip: The dressing can be made up to 2 hours ahead and stored in the refrigerator.
- 3
Pat the tuna steaks completely dry with paper towels. Season both sides generously with the remaining sea salt and black pepper, then coat the top of each steak with sesame seeds, pressing gently so they adhere.
Tip: Dry tuna is essential for achieving a proper sear and keeping the inside rare.
- 4
Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until it shimmers but doesn't smoke. Carefully place the tuna steaks in the pan and sear for 2-3 minutes on the first side without moving them.
Tip: The pan should be very hot to create a golden crust while keeping the interior rare and tender.
- 5
Flip the tuna steaks and sear the other side for another 2-3 minutes. The tuna should be rare in the center with a golden-brown crust on both sides. Transfer to a cutting board.
Tip: If you prefer your tuna more cooked, extend the searing time by 1-2 minutes per side, though this may dry out the fish.
- 6
Remove the kale from the oven and let it cool for 2 minutes. Arrange the roasted kale on four serving plates, dividing evenly.
Tip: The kale will continue to crisp up as it cools, so don't be alarmed if it seems slightly soft when first removed from the oven.
- 7
Slice each tuna steak into thin strips and arrange them on top of the kale. Drizzle the lemon-garlic dressing over everything and garnish with a squeeze of fresh lime juice.
Tip: Slice the tuna against the grain for maximum tenderness and visual appeal.
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