Roasted Tuna with Parsnip and Miso Glaze

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Toss the parsnip batons with 2 tablespoons of sesame oil, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 20-25 minutes, stirring halfway through, until golden and tender.

   Tip: Cut parsnips to uniform size so they cook evenly. They should be caramelized on the edges for best flavor.

2. 2

   While the parsnips roast, prepare the miso glaze by whisking together white miso paste, honey, minced ginger, soy sauce, rice vinegar, and 1 tablespoon of sesame oil in a small bowl until smooth.

   Tip: If the miso is chunky, strain it through a fine-mesh sieve before adding other ingredients.

3. 3

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

   Tip: Dry tuna is crucial for achieving a good sear crust while keeping the interior rare or medium-rare.

4. 4

   Heat olive oil in a large skillet over high heat until it shimmers. Sear the tuna steaks for 1.5-2 minutes per side for medium-rare, depending on thickness. Do not move them while searing.

   Tip: For rare tuna, reduce searing time to 1 minute per side. Avoid overcooking, as tuna becomes dry and tough.

5. 5

   Transfer the seared tuna to a plate and brush the top of each steak with the miso glaze. Return to the skillet and cook for 30 seconds, then flip and brush the other side with glaze. Cook for another 30 seconds.

   Tip: The glaze will slightly caramelize and create a flavorful crust on the tuna.

6. 6

   Divide the roasted parsnips among four plates and top each with a glazed tuna steak. Drizzle any remaining glaze from the skillet over the dish.

7. 7

   Garnish each plate with toasted sesame seeds and sliced scallions. Serve immediately while the tuna is still warm and the parsnips are crispy.

   Tip: Toast sesame seeds in a dry pan over medium heat for 2 minutes before garnishing for enhanced nutty flavor.