Roasted Tuna with Plantain

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss plantain wedges with 3 tablespoons of olive oil, 1 teaspoon salt, smoked paprika, and cumin on a large baking sheet. Spread in a single layer.

   Tip: Ensure plantains are evenly spaced for even caramelization.

2. 2

   Roast plantains for 20-22 minutes, stirring halfway through, until golden brown and tender at the edges.

   Tip: The edges should be slightly crispy while the inside remains creamy.

3. 3

   While plantains roast, prepare the cilantro-lime glaze by whisking together lime juice, minced garlic, honey, and 1 tablespoon olive oil in a small bowl. Fold in fresh cilantro and set aside.

4. 4

   Heat a cast-iron skillet over medium-high heat for 3 minutes. Pat tuna steaks dry and season both sides generously with remaining salt and pepper.

   Tip: Dry tuna is essential for getting a good crust on the exterior.

5. 5

   Add 1 tablespoon olive oil to the skillet and sear tuna steaks for 2-3 minutes per side, maintaining a medium-rare center. Transfer to a warm plate.

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

6. 6

   In the same skillet, crisp the sliced shallots over medium heat for 4-5 minutes until golden and fragrant, then remove and drain on paper towels.

   Tip: Watch carefully as shallots can burn quickly once they start browning.

7. 7

   Arrange roasted plantain wedges on serving plates. Top with a seared tuna steak and drizzle generously with cilantro-lime glaze.

8. 8

   Garnish each plate with crispy shallots and an extra sprinkle of fresh cilantro. Serve immediately while tuna is warm.

   Tip: The contrast of warm tuna, sweet plantains, and bright citrus glaze creates a well-balanced dish.