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Seared tuna with carrot puree

2
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
2
Difficulty
Easy
The common carrot takes on a lush exotic profile in this unique recipe that is dinner-ready in under an hour. The mild flavor of the tuna is complemented beautifully by the rich sweetness of the carrot puree. It is essential to getting a smooth puree that the carrots are very tender before you blend them. Highlight with the bright orange sauce color by pairing this dish with a bed of peppery arugula and some roasted onions and asparagus. The carrot puree can be made up to three days ahead and kept in the refrigerator in an airtight container. This puree pairs well with roasted chicken as well.

Ingredients

Unsalted butter

1 tsp

Fresh ginger

1 tsp, fresh, peeled and grated

Ground cumin

½ tsp

Carrots

2 large, cut lengthwise in half and sliced crosswise

Reduced sodium chicken broth

¾ cup(s)

Water

⅔ cup(s)

Sugar

1 tsp

Table salt

⅛ tsp, or to taste

Table salt

½ tsp

Uncooked tuna

8 oz, 2 (4-ounce) steaks, 3/4-inch thick

Black pepper

¼ tsp, coarsely ground

Instructions

  1. To make the carrot puree, melt the butter in a medium saucepan over medium heat. Add the ginger and cumin; sauté until just fragrant, about 1 minute. Add the carrots; reduce the heat to medium-low and cook, covered, until the carrots turn deep orange, about 8 minutes.
  2. Add the broth and water to the carrots. Reduce the heat to low and cook, covered, until the carrots are almost tender, about 20 minutes. Uncover and cook until there is 1/4 inch of liquid remaining in the pan, 5–7 minutes longer. Transfer the carrots and liquid to a food processor or blender; add the sugar and a pinch salt. Pulse until smooth, scraping down the side of the bowl if necessary.
  3. Sprinkle the tuna on both sides with 1/2 teaspoon of the salt and the pepper. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the tuna and cook until browned on the outside and slightly rosy in the center, about 2 minutes on each side. Serve with the carrot puree. Yields 1 tuna steak and 2/3 cup carrot puree per serving.

Notes

We recommend not overcooking tuna. For medium tuna, cook it until still slightly rosy in the middle, about 2 minutes on each side. If you prefer your tuna rare, cook it until still bright red in the center, 1–2 minutes on each side. Let the tuna rest for a few minutes before serving.

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