Roasted Tuna with Plantain
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 feels restaurant quality. Ahi tuna is packed with omega 3 fatty acids that are great for your heart, and roasting it alongside caramelized plantains creates this wonderful contrast of textures and flavors. The cilantro lime dressing brings everything to life with brightness and freshness. What I love most is how simple the preparation is, even though your guests will think you spent hours in the kitchen. Trust me, this one is a keeper.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, room temperature)
- 3plantains(yellow, peeled and cut into 1/2-inch wedges)
- 5 tablespoonsolive oil
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper
- 4garlic cloves(minced)
- 118 mlfresh cilantro(chopped)
- 3 tablespoonsfresh lime juice
- 2shallots(thinly sliced)
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- 1 tablespoonhoney
Detail level
Instructions
- 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
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
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
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
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
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
Arrange roasted plantain wedges on serving plates. Top with a seared tuna steak and drizzle generously with cilantro-lime glaze.
- 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.
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