Roasted Tuna with Lotus Root

Instructions

1. 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. 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. 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. 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. 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. 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.