Roasted Tuna with Radish and Citrus Glaze

Instructions

1. 1

   Preheat oven to 425°F. Toss halved radishes with 3 tablespoons olive oil, half the sea salt, and black pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes until golden and tender, stirring halfway through.

   Tip: Radishes become sweet and mild when roasted, losing their sharp bite.

2. 2

   While radishes roast, prepare the glaze by whisking together yuzu juice, minced ginger, soy sauce, and mirin in a small bowl. Set aside.

   Tip: Make the glaze ahead and keep it at room temperature for best flavor.

3. 3

   Pat tuna steaks completely dry with paper towels and season generously on both sides with remaining sea salt and black pepper.

   Tip: Dry tuna ensures a proper sear and golden crust.

4. 4

   Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat until just smoking, about 2 minutes.

   Tip: A very hot pan creates a flavorful crust while keeping the interior rare.

5. 5

   Carefully place tuna steaks in the hot skillet and sear for 90 seconds per side for rare, or 2 minutes per side for medium-rare. The exterior should be deeply caramelized.

   Tip: Don't move the tuna once it hits the pan; let it sear undisturbed.

6. 6

   Transfer seared tuna to serving plates and immediately brush with the yuzu-ginger glaze.

   Tip: Glazing the hot tuna allows the flavors to penetrate the fish.

7. 7

   Arrange roasted radishes alongside the tuna steaks and drizzle any pan juices around the plate.

   Tip: Serve immediately while the tuna is still warm and the radishes are crispy.

8. 8

   Garnish with toasted sesame seeds, sliced scallions, and microgreens. Serve with extra glaze on the side for dipping.