Bluefin Tuna T-Bone Steaks with Roasted Kabocha Purée | Al Dante
Bluefin Tuna T-Bone Steaks with Roasted Kabocha Purée
20 mins prepServes 2
Sashimi-grade Bluefiná tuna T-bone steaks, lightly grilled for a delicate char. Served over a silky, roasted kabocha purée. Finished with arugula, shallot, and a drizzle of sesame oil.
Roast the Kabocha:
- Slice the kabocha into wedges and drizzle generously with olive oil.
- Season with sea salt and black pepper.
- Roast at 400°F (200°C) for 25-30 minutes until tender.
- Scoop out the flesh and blend with a splash of heavy cream until velvety smooth.
Grill the Tuna:
- Preheat grill to high.
- Lightly brush the tuna with olive oil.
- Sear on one side only for 60-90 seconds, just until grill marks form. The interior should remain rare.
- Slice thinly against the grain.
Plate:
- Spread a generous sweep of kabocha purée across the plate.
- Arrange the sliced tuna over the top.
- Finish with fresh arugula, shaved shallot, a pinch of flaky salt, and a drizzle of toasted sesame oil.
Serve immediately.
Chef’s Notes:
- Always use sashimi-grade Bluefiná tuna for optimal texture and flavor.
- High heat and minimal cook time are essential.
- Add sesame oil at the very end for added aroma to elevate the finish.
