Roasted Tuna with Lotus Root
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 restaurant quality. Fresh tuna steaks are seared perfectly while lotus root roasts alongside, creating this wonderful textural contrast. What I love most is that lotus root is packed with fiber and vitamin C, making this dish as nourishing as it is delicious. The Asian inspired marinade with ginger, soy, and sesame oils transforms simple ingredients into something really special, and honestly, most of these items are probably already in your pantry. It's elegant enough to impress guests but easy enough that you'll find yourself making it again and again.
Ella x
Ingredients
- 4fresh tuna steaks(6 oz each, sushi-grade)
- ½ kglotus root(peeled and sliced 1/4-inch thick)
- 4 tablespoonsextra virgin olive oil
- 2 tablespoonssesame oil
- 1 tablespoonfresh ginger(minced)
- 3 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 3fresh scallions(sliced, divided)
- 2 tablespoonstoasted sesame seeds
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss lotus root slices with 2 tablespoons olive oil, half the sea salt, and black pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and crispy.
Tip: Don't overcrowd the pan; roasting in batches ensures crispier results.
- 2
While the lotus root roasts, prepare the glaze by whisking together sesame oil, soy sauce, rice vinegar, minced ginger, and minced garlic in a small bowl. Set aside.
Tip: The glaze can be made up to 2 hours ahead and refrigerated.
- 3
Remove tuna steaks from the refrigerator 10 minutes before cooking. Pat them dry with paper towels and season both sides generously with remaining sea salt and black pepper.
Tip: Dry tuna ensures a better sear and crust formation.
- 4
Heat remaining 2 tablespoons of olive oil in a large cast-iron skillet over high heat until shimmering. Sear tuna steaks for 2-3 minutes per side for medium-rare doneness, depending on thickness. Do not move them during cooking.
Tip: For rare tuna, reduce cooking time to 1-2 minutes per side; for medium, increase to 3-4 minutes per side.
- 5
Transfer seared tuna to serving plates and immediately brush with the prepared ginger-sesame glaze, reserving some for drizzling.
Tip: Glaze the tuna while it's still hot so it absorbs the flavors better.
- 6
Arrange roasted lotus root chips around the tuna and drizzle any remaining glaze over the entire plate. Garnish with sliced scallions and toasted sesame seeds before serving.
Tip: Serve immediately while the tuna is warm and the lotus root is still crispy.
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