Roasted Tuna with Pak Choi

Instructions

1. 1

   Preheat your oven to 400°F (200°C). In a small bowl, whisk together soy sauce, rice vinegar, honey, minced ginger, and 2 cloves of minced garlic to create the glaze. Set aside.

   Tip: Make the glaze ahead of time for easier meal preparation.

2. 2

   Pat the tuna steaks dry with paper towels and season both sides generously with sea salt and black pepper. Allow them to rest at room temperature for 5 minutes.

   Tip: Drying the tuna ensures a better sear and more flavorful crust.

3. 3

   Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the tuna steaks in the pan and sear for 2-3 minutes per side until golden brown, then remove and set aside on a plate.

   Tip: Avoid moving the tuna while searing to develop a nice caramelized exterior.

4. 4

   In the same skillet, add the remaining minced garlic and sauté for 30 seconds until fragrant. Arrange the pak choi cut-side down and cook for 2 minutes without stirring.

   Tip: Cooking pak choi cut-side down helps caramelize the surface beautifully.

5. 5

   Flip the pak choi and cook for another 1-2 minutes until tender-crisp. Drizzle the prepared glaze over the pak choi, then nestle the seared tuna steaks back into the skillet.

   Tip: The glaze will coat both the vegetables and tuna as they finish cooking together.

6. 6

   Transfer the entire skillet to the preheated oven and roast for 4-6 minutes until the tuna reaches your desired doneness (medium-rare is recommended at 125°F internal temperature).

   Tip: Use a meat thermometer for perfectly cooked tuna every time.

7. 7

   Remove from the oven and drizzle sesame oil over the entire dish. Sprinkle with sesame seeds and serve immediately with lemon wedges on the side.

   Tip: Sesame oil adds a nutty aroma and flavor boost—add it after cooking to preserve its delicate notes.