Honey Glazed Grilled Tuna with Blistered Grape Tomatoes, Swiss Chard & Roasted Turnips with Perrier-Jouët Belle Epoque Rosé


(Serves 2) 


2 6 oz fresh tuna steaks, at least 1 inch thick 

For marinade: 

  • ¼ c. honey 
  • ¼ c. soy sauce 
  • 1 tsp. toasted sesame oil 
  • ½ tsp. red pepper flakes 
  • 1 pint of grape tomatoes 
  • 1 bunch of swiss chard, chopped 
  • 3 cloves garlic, minced 
  • Pinch of red pepper flakes 
  • Salt & pepper to taste 
  • 2 Tbl. EVOO 
  • 1 large purple-top turnip, peeled and diced 
  • 1 tsp. honey 
  • 2 sprigs fresh thyme 
  • Salt & pepper to taste 
  • EVOO 



  1. Preheat grill and set oven to 400°F. Make sure you clean the grill grates once the grill is hot.  
  2. Combine marinade ingredients and whisk until honey is fully dissolved. Rinse tuna, pat dry, and brush with marinade, reserving some for basting later. Let sit for around 10-20 minutes so that the marinade can infuse into the meat. 
  3. Toss the turnips with EVOO, honey, salt, and pepper. Line a baking sheet with parchment paper and spread in a single layer, laying the sprigs of thyme on top. Bake for 15 minutes, stir, then bake for another 5-10 minutes until fork tender. Discard thyme sprigs when finished. 
  4. While the turnips are cooking, grill your tuna steaks. Use caution, as the sugars and oil in the marinade may cause the grill to flare, especially when basting. Place the steaks on indirect flame, cooking for 3-4 minutes until you get a good sear and grill marks are visible. Flip the steaks, baste, and continue to cook until the tuna is medium-rare. Remove tuna from the grill and cover to keep warm. 
  5. Heat a cast-iron or heavy skillet over medium-high heat. When oil is shimmering, add the garlic and pepper flakes, stirring quickly, then add the tomatoes, cooking until the skins start to char. Reduce heat to medium and add the swiss chard, tossing gently until the chard is wilted and the tomatoes start to blister, around 8 minutes. Season with salt and pepper to taste.
  6. To plate, place roasted turnips and the sautéed tomato and swiss chard onto a plate. Place tuna steak directly on top of turnips, or slice tuna into ¼ inch slices and lay across the turnips.  


Bon Appetit! 



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