Big Eye Tuna Recipe
Pan sautéed, roasted sweet potato, miso, ginger & scallions
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Sweet Potatoes
Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into cubes. Toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 25 minutes or until tender and slightly caramelized.
- 2
Prepare Miso Mixture
In a small bowl, mix together the miso paste, minced fresh ginger, and a pinch of salt and pepper. This will be used as a marinade for the tuna.
- 3
Marinate Tuna
Rub the miso mixture over both sides of the big eye tuna steaks. Let them marinate for about 10 minutes.
- 4
Sauté Tuna
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the marinated tuna steaks. Sauté for about 2-3 minutes on each side for medium-rare, or longer if you prefer your tuna cooked more.
- 5
Prepare Scallions
While the tuna is cooking, chop the scallions. You can add them to the skillet for the last minute of cooking for a slight char.
- 6
Serve
Plate the roasted sweet potatoes alongside the sautéed tuna. Garnish with the chopped scallions and serve hot.
