Succulent tuna steaks marinated in a savory-sweet teriyaki sauce and perfectly seared to achieve a tender, flaky texture. This quick and flavorful dish is ideal for a weeknight dinner or a special meal, paired with jasmine rice and steamed vegetables.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the Tuna Steaks
4 tuna steaks (6 oz each, 1 inch thick)
1 tbsp vegetable oil
1 tbsp sesame oil
¼ cup sesame seeds (optional, for crust)
For the Teriyaki Marinade
¼ cup soy sauce (low-sodium preferred)
¼ cup mirin (Japanese sweet rice wine)
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp honey
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp sesame oil
¼ tsp red pepper flakes (optional, for a kick)
Juice of 1/2 lime
For Garnish
Sliced green onions
Sesame seeds
Lime wedges
Prepare the Marinade
1
In a medium bowl, whisk together soy sauce, mirin, rice vinegar, brown sugar, honey, ginger, garlic, sesame oil, red pepper flakes, and lime juice.
Reserve 1/4 cup of the marinade for the glaze.
Place the tuna steaks in a shallow dish or zip-top bag and pour the remaining marinade over them.
Refrigerate for at least 30 minutes, up to 1 hour. Turn the steaks halfway through to ensure even marinating.
Prepare the Glaze
2
Pour the reserved marinade into a small saucepan.
Bring to a simmer over medium heat and cook for 5-6 minutes until slightly thickened and reduced by half.
Remove from heat and set aside.
Cook the Tuna Steaks
3
Remove the tuna steaks from the marinade and pat dry with paper towels to prevent splattering.
If desired, coat the tuna steaks in sesame seeds for an added crunch and visual appeal.
Heat the vegetable oil and sesame oil in a large skillet over medium-high heat.
Sear the tuna steaks for 2-3 minutes per side for medium-rare, or 4-5 minutes per side for well-done.
Serve and Garnish
4
Transfer the tuna steaks to a serving plate and drizzle with the teriyaki glaze.
Garnish with sliced green onions, sesame seeds, and lime wedges.
Serve immediately with steamed jasmine rice and a side of sautéed bok choy or grilled asparagus.
Tips and Variations
5
For a Bolder Flavor: Allow the tuna to marinate for up to 2 hours.
Spice it Up: Add 1 tsp of sriracha to the glaze for a spicy kick.
Gluten-Free Option: Use tamari instead of soy sauce.
Storage: Leftover tuna can be refrigerated in an airtight container for up to 2 days. Reheat gently to avoid overcooking.
Alternative Cooking Methods: The tuna steaks can also be grilled over medium-high heat for a smoky, charred flavor.
Ingredients For the Tuna Steaks
4 tuna steaks (6 oz each, 1 inch thick)
1 tbsp vegetable oil
1 tbsp sesame oil
¼ cup sesame seeds (optional, for crust)
For the Teriyaki Marinade
¼ cup soy sauce (low-sodium preferred)
¼ cup mirin (Japanese sweet rice wine)
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp honey
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp sesame oil
¼ tsp red pepper flakes (optional, for a kick)
Juice of 1/2 lime
For Garnish
Sliced green onions
Sesame seeds
Lime wedges
Directions Prepare the Marinade
1
In a medium bowl, whisk together soy sauce, mirin, rice vinegar, brown sugar, honey, ginger, garlic, sesame oil, red pepper flakes, and lime juice.
Reserve 1/4 cup of the marinade for the glaze.
Place the tuna steaks in a shallow dish or zip-top bag and pour the remaining marinade over them.
Refrigerate for at least 30 minutes, up to 1 hour. Turn the steaks halfway through to ensure even marinating.
Prepare the Glaze
2
Pour the reserved marinade into a small saucepan.
Bring to a simmer over medium heat and cook for 5-6 minutes until slightly thickened and reduced by half.
Remove from heat and set aside.
Cook the Tuna Steaks
3
Remove the tuna steaks from the marinade and pat dry with paper towels to prevent splattering.
If desired, coat the tuna steaks in sesame seeds for an added crunch and visual appeal.
Heat the vegetable oil and sesame oil in a large skillet over medium-high heat.
Sear the tuna steaks for 2-3 minutes per side for medium-rare, or 4-5 minutes per side for well-done.
Serve and Garnish
4
Transfer the tuna steaks to a serving plate and drizzle with the teriyaki glaze.
Garnish with sliced green onions, sesame seeds, and lime wedges.
Serve immediately with steamed jasmine rice and a side of sautéed bok choy or grilled asparagus.
Tips and Variations
5
For a Bolder Flavor: Allow the tuna to marinate for up to 2 hours.
Spice it Up: Add 1 tsp of sriracha to the glaze for a spicy kick.
Gluten-Free Option: Use tamari instead of soy sauce.
Storage: Leftover tuna can be refrigerated in an airtight container for up to 2 days. Reheat gently to avoid overcooking.
Alternative Cooking Methods: The tuna steaks can also be grilled over medium-high heat for a smoky, charred flavor.
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