Seared tuna with carrot puree
1 tsp, fresh, peeled and grated
2 large, cut lengthwise in half and sliced crosswise
Reduced-sodium chicken broth
⅛ tsp, or to taste
8 oz, 2 (4-ounce) steaks, 3/4-inch thick
¼ tsp, coarsely ground
- 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.
- 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.
- 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.