Roasted Tuna with Leek and Citrus Glaze

Instructions

1. 1

   Preheat oven to 400°F. In a small bowl, whisk together soy sauce, lemon juice, honey, minced garlic, grated ginger, and sesame oil to create the glaze.

   Tip: Make the glaze first so flavors meld while you prepare the vegetables.

2. 2

   Pat tuna steaks dry with paper towels and season both sides with salt and pepper. Let sit for 5 minutes to allow seasoning to adhere.

   Tip: Dry tuna is essential for achieving a proper sear crust on the exterior.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Arrange leek halves cut-side down in the pan and sear for 3-4 minutes until golden brown.

   Tip: Don't move the leeks while searing to develop a caramelized crust.

4. 4

   Flip the leeks, add 1 tablespoon olive oil to the pan, and transfer the skillet to the oven. Roast leeks for 12-15 minutes until tender and caramelized at the edges.

   Tip: Roasting in the oven allows the leeks to soften evenly while maintaining texture.

5. 5

   Remove skillet from oven and push leeks to the sides. Place tuna steaks in the center of the pan and brush with half of the prepared glaze.

   Tip: Arrange tuna so it's not touching the leeks to allow even heat circulation.

6. 6

   Return skillet to oven for 7-8 minutes for medium-rare tuna, basting with remaining glaze halfway through cooking. Tuna should be seared outside but still pink inside.

   Tip: Use a meat thermometer—aim for 125°F internal temperature for perfect medium-rare.

7. 7

   Remove from oven and let rest for 2 minutes. Plate tuna steaks with caramelized leeks, drizzle with pan glaze, and garnish with fresh thyme sprigs.

   Tip: Resting allows the tuna to retain its juices and remain tender when sliced.