Roasted Tuna with Sweet Potato and Citrus Glaze

Instructions

1. 1

   Preheat your oven to 425°F. Toss the cubed sweet potatoes with 1.5 tablespoons of olive oil, half the sea salt, and a quarter of the black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and tender.

   Tip: Cut potatoes to similar size for even cooking.

2. 2

   While potatoes roast, prepare the glaze by whisking together orange juice, minced ginger, minced garlic, soy sauce, honey, and sesame oil in a small saucepan. Simmer over medium heat for 3-4 minutes until slightly thickened, then remove from heat and stir in lime zest.

   Tip: The glaze should coat the back of a spoon lightly.

3. 3

   Remove the sweet potatoes from the oven when they're almost done. Push them to the edges of the baking sheet to create space in the center.

   Tip: This prevents the tuna from steaming while cooking.

4. 4

   Pat the tuna steaks dry with paper towels. Season both sides with the remaining salt and black pepper. Heat the remaining 1.5 tablespoons of olive oil in a cast-iron or heavy skillet over medium-high heat until shimmering.

   Tip: Dry tuna ensures a better sear and crust.

5. 5

   Carefully place the tuna steaks into the hot oil and sear for 2 minutes on each side for medium-rare. The exterior should be golden brown while the center remains slightly translucent.

   Tip: Don't move the tuna while searing—let it develop a crust undisturbed.

6. 6

   Transfer the seared tuna to the baking sheet with the sweet potatoes. Drizzle the citrus-ginger glaze over the tuna and potatoes, reserving about 2 tablespoons for plating.

   Tip: Work quickly to keep the tuna at your desired doneness.

7. 7

   Return the baking sheet to the oven for 2-3 minutes just to warm everything through and marry the flavors.

   Tip: Watch carefully—tuna cooks very quickly and can become dry if overdone.

8. 8

   Divide the roasted sweet potatoes and tuna among four plates. Drizzle with the remaining glaze, top with fresh lime juice, and garnish generously with sliced green onions and extra lime zest.

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