Roasted Tuna with Radish and Citrus Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dinner that feels fancy but comes together in under an hour. I love making this roasted tuna because the citrus glaze gives you restaurant quality results without any fuss, and honestly, it's one of the quickest elegant meals I can put on the table. The radishes add this lovely peppery crunch that really brightens everything up, and tuna is packed with omega 3 fatty acids, so you're eating something truly nourishing. The whole thing takes just 45 minutes from start to finish, which means you can have an impressive meal on weeknights without stress.
Ella x
Ingredients
- 4 piecessushi-grade ahi tuna steaks(6 oz each, room temperature)
- ¾ kgradishes(halved lengthwise)
- 5 tablespoonsextra virgin olive oil(divided)
- 3 tablespoonsyuzu juice or fresh lemon juice
- 1 tablespoonfresh ginger(minced)
- 2 tablespoonssoy sauce
- 1 tablespoonmirin
- 2 teaspoonssesame seeds(toasted)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2scallions(thinly sliced for garnish)
- 118 mlmicrogreens(optional garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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
Garnish with toasted sesame seeds, sliced scallions, and microgreens. Serve with extra glaze on the side for dipping.
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