Roasted Tuna with Turnip

Instructions

1. 1

   Preheat oven to 425°F. Toss turnip wedges with 3 tablespoons olive oil, minced garlic, thyme, half the salt, and half the pepper on a baking sheet. Spread in a single layer.

   Tip: Cut turnips evenly so they roast at the same rate.

2. 2

   Roast turnips for 18-20 minutes, stirring halfway through, until golden and fork-tender.

   Tip: They should caramelize on the edges for best flavor.

3. 3

   While turnips roast, pat tuna steaks dry with paper towels and season both sides with remaining salt, pepper, and red pepper flakes.

   Tip: Dry tuna ensures a better sear and crust.

4. 4

   Heat remaining 2 tablespoons olive oil in a large skillet over high heat until smoking. Sear tuna steaks for 2-3 minutes per side for medium-rare, working in batches if needed.

   Tip: Don't move the tuna while searing to develop a nice crust.

5. 5

   Whisk together lemon juice, lemon zest, balsamic vinegar, and honey in a small bowl.

   Tip: This creates a bright, balanced sauce.

6. 6

   Transfer seared tuna to a plate and let rest for 2 minutes. Pour the lemon-balsamic drizzle over the tuna and roasted turnips.

   Tip: Resting the tuna keeps it moist and tender.

7. 7

   Serve immediately, dividing tuna and turnips evenly among four plates, ensuring each plate gets a generous spoonful of the pan drizzle.