Description
This perfectly seared tuna steak is marinated in a savory-sweet Asian-inspired sauce and grilled to perfection. With a caramelized exterior and tender center, this protein-rich dish is both impressive and quick to prepare.
Ingredients
Units
Scale
- 4 8–oz Tuna steaks (1 inch thick)
- 1/4 cup Coconut aminos (or low-sodium soy sauce)
- 2 tbsp Sesame oil
- 3 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 2 tbsp Honey (sugar-free or regular)
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 1/2 tsp Red pepper flakes (to taste)
Instructions
- Prepare the marinade: In a small bowl, whisk together coconut aminos, sesame oil, garlic, ginger, honey, salt, pepper, and red pepper flakes. This aromatic combination will infuse the tuna with umami flavors while the honey helps create a beautiful caramelized exterior during grilling.
- Marinate the tuna: Place tuna steaks in a plastic bag and pour the marinade over them. Seal the bag and turn to coat the steaks in the marinade. Refrigerate for at least 30 minutes, or up to 2 hours. This marinating time allows the flavors to penetrate the fish while maintaining its texture.
- Preheat the grill: Towards the end of the marinating time, clean the grates of your grill with an oiled paper towel, then preheat the grill to medium-high for at least 10 minutes. A properly preheated grill ensures beautiful sear marks and prevents sticking. If you don’t have a grill, you can also use a preheated grill pan on the stovetop.
- Grill the tuna: Place tuna steaks on the grill, close the lid, and cook for 2-3 minutes per side, until the internal temperature reaches about 125°F (52°C). For best results, use a meat thermometer inserted into the thickest part of the fish. If you prefer the fish more done, cook for an additional 2 minutes per side, but be aware that longer cooking will result in a drier texture.
- Rest before serving: Transfer the fish to a plate and rest for 5 minutes before slicing. This crucial resting period allows the juices to redistribute for a juicy, flavorful result, and the internal temperature will rise a few more degrees through carryover cooking.
Notes
- For optimal flavor, use fresh, sushi-grade tuna when possible.
- Tuna is traditionally served rare to medium-rare in the center for the best texture and flavor.
- Pat the tuna dry before marinating to help the marinade adhere better.
- For a beautiful presentation, try to position the tuna on the grill so that the grill marks form a crosshatch pattern.
- Leftover tuna can be refrigerated for up to 2 days and is delicious cold in salads.
Nutrition
- Serving Size: 1 tuna steak
- Calories: 290kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 65mg
