Miso Roasted Cauliflower with Seared Miso Ahi Tuna Steak

Miso Roasted Cauliflower with Seared Miso Ahi Tuna Steak

Miso Roasted Cauliflower with Seared Miso Ahi Tuna Steak

By: Renée at The Reluctant Country Girl

Seared tuna, very pink in the middle and seared on both sides, is my favorite fish. I love it – cold, warm or straight out of the pan.

This recipe helps indulge my Sushi bar cravings, since I started eating low carb.

I accompany this with some roasted cauliflower tren ace max amp using the same Miso marinade that I used for the tuna and an optional bed of spinach – which makes the perfect light evening meal.

I honestly came up with this on the fly and love how it turned out; each component still stands on its own with each unique flavor in the dish.

Serves: 2

Ingredients:

  • 2 nice size Ahi tuna fillets about 6-8oz each
  • 1 head cauliflower, broken into florets

Marinade:

  • 1 heaping TBS red miso paste (usually in the produce section)
  • 1 TBS honey
  • 2 TBS rice vinegar
  • 2 TBS Olive Oil
  • 1 clove of garlic minced
  • 1 teaspoon fish sauce (or substitute coconut aminos or soy sauce)
  • 2 TBS warm tap water
  • 1 TBS olive oil or coconut oil
  • 1 tsp horseradish
  • 1 tsp lemon juice
  • 2 cups spinach (optional)

How to Pick Tuna Steak

It is important to use a fresh, pink tuna steak. If the tuna looks grey or iridescently weird in color give that steak a miss. You can also use a nice piece of sea bass or cod! This recipe will work for any fish.

 

Instructions:

  1. In a mixing bowl add all of the marinade ingredients together and stir into a glaze.
  2. When your glaze is mixed, take about a 1/4 cup of glaze and put onto a plate. Place each tuna steaks onto the plate, turning so each side is coated. Wrap each tuna steak and place in the fridge.
  3. Once your tuna is set and marinating, it’s time to take the cauliflower and break it into florets. It really doesn’t matter the size whatever you like is fine. I tend to break them in their natural places.
  4. Take the remaining marinade and pour over the florets.  Toss them around glazing each of the florets.
  5. Add florets into a roasting pan or cookie sheet. Place in preheated oven at 425 degrees and roast for about 35 minutes.
  6. For a nice caramelized look, use low broil for the last ten minutes of cook time.
  7. During the last 10 minutes, it is time to sear the tuna. Take your pan and place the tuna in a hot pan along with the juices. Cook to desired doneness
    • 1 1/2 minutes per side for Rare
    • 2 minutes for Medium Rare. The outside will have a nice thin golden crust the inside will be perfectly pink.
  8. Place spinach on each plate. Lay sliced tuna on bed of spinach and drizzle with some remaining juices from the pan. Add cauliflower to the plate, and this is the perfect dinner.

Renée lives in the country with her family after living in the city most of her life. She blogs about country life and cooking. You can find Renée with her great recipes on Facebook, Pinterest or her blog at The Reluctant Country Girl. Let’s get cooking!!

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