Roasted Tuna with Leek and Citrus Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Fresh ahi tuna is packed with omega 3 fatty acids that are wonderful for heart health, and the citrus glaze brings brightness without any heavy cream or complicated techniques. The roasted leeks become sweet and tender, perfectly complementing the seared tuna, while the ginger and garlic add incredible depth. Best of all, you probably have most of these ingredients on hand already, making this an easy go to meal that feels special enough to serve to guests.
Ella x
Ingredients
- 4 piecesfresh ahi tuna steaks(6 oz each, room temperature)
- 3 wholeleeks(white and light green parts only, halved lengthwise)
- 3 tablespoonsolive oil
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh lemon juice
- 1 tablespoonhoney
- 2 wholegarlic cloves(minced)
- 1 teaspoonfresh ginger(grated)
- 1 teaspoonsesame oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 4 wholefresh thyme sprigs
Detail level
Instructions
- 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
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
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
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
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
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
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.
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