Description

This recipe features herb-seasoned tuna steaks paired with a medley of roasted root vegetables. The tuna is marinated with fresh rosemary, thyme, and scallions, then seared to a perfect medium-rare. The root veggies—carrots, parsnip, and sweet potato—are tossed with olive oil and thyme, roasted until tender and flavorful, making for a balanced, nutritious meal that’s both simple and elegant.

Ingredients

Scale

For the Tuna Steaks

4 tuna steaks (about 6 oz each)
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
2 scallions, finely sliced
Salt and pepper to taste

For the Roasted Root Vegetables

2 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 sweet potato, peeled and diced
2 tbsp olive oil
Salt, pepper, and extra thyme to taste

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Instructions

Prep veggies: Preheat your oven to 400°F (200°C). In a large bowl, toss the chopped carrots, parsnip, and sweet potato with 2 tablespoons of olive oil, salt, pepper, and fresh thyme leaves. Spread the vegetables evenly on a baking sheet and roast them in the oven for 25 to 30 minutes, flipping them once halfway through to ensure even cooking.
Season tuna: While the veggies roast, rub the tuna steaks all over with 2 tablespoons of olive oil. Sprinkle them with chopped rosemary, thyme, sliced scallions, and season with salt and pepper to taste. Let the steaks absorb the flavors for a few minutes before cooking.
Sear tuna: Heat a skillet over medium-high heat until hot. Place the seasoned tuna steaks in the skillet and sear them for 2 to 3 minutes on each side for a medium-rare finish. Cook longer if you prefer your tuna more well done.
Serve: Plate the seared tuna steaks alongside the nicely roasted root vegetables and enjoy this hearty, flavorful meal.

Notes

For varying doneness, adjust searing time: less time for rare, more for well done.
You can substitute fresh herbs with dried if necessary, but reduce quantity by half.
Feel free to add other root vegetables like turnips or beets for variety.
Make sure not to overcrowd the roasting pan to allow vegetables to roast evenly.
This dish pairs well with a light white wine or a fresh salad on the side.