Roasted Tuna with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss pumpkin cubes with 2 tablespoons olive oil, half the salt, and a pinch of pepper on a baking sheet. Arrange in a single layer and roast for 25-30 minutes until golden and caramelized, stirring halfway through.

   Tip: Don't crowd the pan—this allows the pumpkin to caramelize rather than steam.

2. 2

   While pumpkin roasts, pat tuna steaks dry with paper towels and season both sides generously with remaining salt and pepper. Let sit at room temperature for 10 minutes.

   Tip: Dry tuna cooks better and develops a nice crust.

3. 3

   Heat remaining 2 tablespoons olive oil in a large skillet over high heat until shimmering. Sear tuna steaks for 2-3 minutes per side for medium-rare, keeping the inside tender and pink. Transfer to a plate and tent with foil.

   Tip: Don't overcook—tuna becomes dry and loses its delicate texture if cooked through.

4. 4

   In the same skillet, melt butter over medium heat. Add sliced shallots and cook for 3 minutes until softened. Add minced garlic and fresh sage leaves, stirring constantly for about 1-2 minutes until fragrant and sage is crispy.

   Tip: Watch the butter closely to prevent it from burning—it should be golden brown with a nutty aroma.

5. 5

   Pour the sage brown butter sauce into a small bowl. Drizzle balsamic vinegar into the skillet to deglaze, scraping up any brown bits, then add this to the brown butter mixture.

   Tip: The balsamic adds acidity that balances the richness of the butter and sweetness of the pumpkin.

6. 6

   Arrange roasted pumpkin on serving plates, dividing evenly. Top each portion with a seared tuna steak. Spoon the sage brown butter sauce over the tuna and around the plate.

7. 7

   Garnish each plate with toasted pumpkin seeds, fresh thyme sprigs, and a crack of sea salt. Serve immediately while tuna is still warm.

   Tip: The contrast of textures between tender tuna, creamy pumpkin, and crunchy seeds makes this dish memorable.