Name: Amazing Grilled Soy-Ginger Tuna Steak in 30 Minutes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1/4 cup soy sauce; 2 tablespoons olive oil; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced; 1 teaspoon sesame oil; 1 teaspoon honey; 1/2 teaspoon black pepper; 2 tuna steaks (about 6 ounces each)

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Introduction

This amazing grilled soy-ginger tuna steak is a flavorful and quick dish perfect for a weeknight dinner. Marinated in a savory blend of soy sauce, ginger, and garlic, it delivers a tender, juicy steak with an Asian-inspired twist—all ready in just 30 minutes.

The image shows a close-up of a thick grilled steak slice with visible grill marks on top. The outside is browned and slightly crispy, with a pink and juicy inside layer that looks tender. The steak rests on a white plate with a dark, glossy sauce around it, which has a rich, oily texture and small bits of seasoning. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tuna steaks (about 6 ounces each)
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon honey
1/2 teaspoon black pepper

Instructions

Step 1: In a shallow dish, whisk together soy sauce, olive oil, grated ginger, minced garlic, sesame oil, honey, and black pepper to create the marinade.
Step 2: Place the tuna steaks in the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
Step 3: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
Step 4: Remove the tuna steaks from the marinade, letting any excess drip off. Discard the remaining marinade.
Step 5: Place the tuna steaks on the preheated grill and cook for 3-5 minutes per side for medium-rare, or longer if you prefer your tuna more well-done.
Step 6: Remove the tuna steaks from the grill and let them rest for a few minutes before serving to allow the juices to redistribute.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes to the marinade.
Substitute tamari for soy sauce to make this recipe gluten-free.
Serve with steamed rice and your favorite Asian-inspired vegetables for a complete meal.

Storage

Store any leftover cooked tuna steaks in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or enjoy cold in salads to preserve the tender texture.

How to Serve

A thick, juicy grilled steak with clear dark grill marks rests on a white plate, showing a tender, pink inside that indicates medium-rare cooking. The steak is sitting in a shallow pool of rich, glossy brown sauce with small bits of seasoning scattered around, giving it a flavorful look. The surface beneath the plate has a white marbled texture, adding a clean and elegant touch to the scene. The photo was taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tuna steaks for this recipe?

Yes, but be sure to fully thaw the tuna steaks in the refrigerator before marinating and grilling to ensure even cooking.

How do I know when the tuna is done?

Tuna is best enjoyed medium-rare with a slightly pink center. Grill for 3-5 minutes per side until the outside is seared but the inside remains tender. Cook longer if you prefer it more well-done.