Roasted Tuna with Pea and Lemon Butter Sauce

Instructions

1. 1

   Pat tuna steaks dry with paper towels and season generously on both sides with sea salt and black pepper about 10 minutes before cooking.

   Tip: Bringing tuna to room temperature ensures even cooking throughout the steak.

2. 2

   Heat olive oil in a large cast iron skillet over medium-high heat until shimmering, then sear tuna steaks for 2-3 minutes per side for medium-rare doneness. Transfer to a resting plate.

   Tip: Avoid moving the tuna while searing to develop a golden crust.

3. 3

   In the same skillet, melt 2 tablespoons of butter over medium heat and add minced garlic and diced shallot, stirring constantly for 1-2 minutes until fragrant.

   Tip: Keep heat at medium to prevent burning the garlic.

4. 4

   Pour white wine into the skillet and let it reduce by half, about 2 minutes, scraping up any browned bits from the pan.

   Tip: These browned bits add tremendous flavor to your sauce.

5. 5

   Add frozen peas directly to the skillet and stir gently, cooking for 3-4 minutes until heated through and tender-crisp.

   Tip: No need to thaw peas; they cook perfectly from frozen.

6. 6

   Remove from heat and stir in remaining 2 tablespoons of butter, fresh lemon juice, lemon zest, and fresh thyme sprigs until the butter melts into a silky sauce.

   Tip: Adding butter off-heat creates a smoother emulsion without breaking.

7. 7

   Taste the pea mixture and adjust seasoning with additional salt and pepper as needed.

   Tip: The sauce should be bright and balanced between buttery and acidic.

8. 8

   Divide roasted peas with sauce among four plates and top each with a tuna steak. Serve immediately while tuna is still warm.

   Tip: Serve right away for best presentation and temperature contrast.