Roasted Tuna with Okra

Instructions

1. 1

   Preheat oven to 425°F. Toss okra with 2 tbsp olive oil, half the salt, pepper, and paprika on a baking sheet. Spread in single layer and roast for 20 minutes until golden and crispy, stirring halfway through.

   Tip: Cut okra uniformly so pieces cook evenly and develop a nice crust.

2. 2

   While okra roasts, prepare the glaze by whisking together 2 tbsp lemon juice, white wine, minced garlic, red pepper flakes, and 1 tbsp olive oil in a small bowl.

   Tip: The glaze can be made ahead and kept at room temperature.

3. 3

   Pat tuna steaks dry with paper towels and season both sides generously with remaining salt, pepper, and fresh thyme.

   Tip: Dry tuna ensures a proper sear and helps the crust form beautifully.

4. 4

   Heat 2 tbsp olive oil in a large skillet over high heat until it shimmers. Sear tuna for 2-3 minutes per side for medium-rare, depending on thickness.

   Tip: Don't move the tuna while searing—let it develop a golden crust before flipping.

5. 5

   Remove tuna from skillet and immediately brush with the prepared garlic-lemon glaze on both sides.

   Tip: Apply glaze while tuna is still hot for better flavor absorption.

6. 6

   Arrange roasted okra on serving plates and place a tuna steak beside it. Drizzle remaining glaze over the okra and sprinkle sesame seeds over the entire plate.

   Tip: Serve immediately while tuna is warm for the best texture and flavor.