Roasted Tuna with Parsnip and Miso Glaze
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 like you've been cooking all day. The star here is that gorgeous miso glaze, which brings umami depth and richness to the tuna while the roasted parsnips become almost candy like and sweet. Miso is packed with probiotics that support gut health, making this not just delicious but genuinely nourishing. The best part is how simple it all is: just a few quality ingredients that you probably already have on hand, minimal prep work, and the whole meal ready in about forty five minutes. Trust me, once you try roasted tuna this way, it'll become your go to for impressing guests or treating yourself to something special.
Ella x
Ingredients
- 4ahi tuna steaks(6 oz each, about 1.25 inches thick)
- ¾ kgparsnips(cut into 3-inch batons)
- 3 tablespoonswhite miso paste
- 2 tablespoonshoney
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 3 tablespoonssesame oil(divided)
- 2 tablespoonsolive oil
- 2garlic cloves(minced)
- 2 tablespoonssesame seeds(for garnish)
- 3scallions(sliced, for garnish)
- to tastesea salt and black pepper
Detail level
Instructions
- 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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.