Roasted Tuna with Watercress
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under thirty minutes and tastes restaurant quality. Sushi grade tuna is beautiful when seared quickly on the outside and left rare in the middle, creating this perfect contrast of textures. I love pairing it with peppery watercress, which is packed with vitamins and antioxidants that make you feel like you're really nourishing your body. The bright lemon and caper dressing brings everything together with such ease, and honestly, it's hard to mess up. This is the kind of meal that makes you feel fancy without any fuss.
Ella x
Ingredients
- 4 pieces (6 oz each)sushi-grade tuna steaks(room temperature, patted dry)
- 946 mlfresh watercress(packed, rinsed and dried)
- 5 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice(fresh squeezed)
- 2 tablespoonscapers(drained and rinsed)
- 1 wholeshallot(minced)
- 1 teaspoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 2 tablespoonssesame seeds(toasted)
- 1 wholegarlic clove(minced)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 1
Make the vinaigrette by whisking together 3 tablespoons olive oil, lemon juice, minced shallot, Dijon mustard, minced garlic, and red pepper flakes in a small bowl. Stir in capers and let sit for 5 minutes to meld flavors.
Tip: You can prepare this while your pan heats up to save time.
- 2
Season both sides of the tuna steaks generously with sea salt and black pepper about 2 minutes before cooking.
Tip: Seasoning just before cooking helps the crust develop better than seasoning too early.
- 3
Heat 2 tablespoons olive oil in a large skillet over high heat until it just begins to smoke.
Tip: A properly heated pan is key to achieving a golden crust while keeping the inside rare.
- 4
Place tuna steaks in the hot oil and sear for 2 minutes on the first side without moving them, then flip and sear for another 1.5-2 minutes for medium-rare center.
Tip: For sushi-grade tuna, aim for a rare to medium-rare center; overcooking will dry out the delicate fish.
- 5
Transfer roasted tuna to a warm plate and let rest for 2 minutes while you finish the salad.
Tip: Resting allows the juices to redistribute throughout the fish.
- 6
Toss the fresh watercress with half of the vinaigrette in a large bowl and divide among four plates, arranging as a bed.
Tip: Dress the greens lightly so they don't become wilted.
- 7
Place a warm tuna steak on top of each watercress bed and drizzle with remaining vinaigrette.
Tip: The warmth of the tuna will slightly soften the watercress while keeping it crisp.
- 8
Garnish each plate with toasted sesame seeds and serve immediately while the tuna is still warm.
Tip: Sesame seeds add a nutty crunch and visual appeal to the finished dish.
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