Grilled Tuna with Cabbage
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under half an hour and tastes restaurant quality. The combination of seared ahi tuna with crisp, fresh cabbage slaw is incredibly satisfying and light. Ahi tuna is packed with omega 3 fatty acids that are great for your heart and brain, making this a guilt free indulgence. The ginger and garlic infused dressing brings everything together beautifully, and honestly, the whole meal is so simple that even beginners can nail it. I promise your family will be impressed.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, 1.5 inches thick)
- 1 headnapa cabbage(thinly sliced)
- ½ headred cabbage(thinly sliced)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh lime juice
- 2 tablespoonssesame oil
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonssesame seeds(white and black mixed)
- 2green onions(sliced for garnish)
Detail level
Instructions
- 1
In a small bowl, whisk together soy sauce, lime juice, sesame oil, minced ginger, and minced garlic to create the glaze. Set aside.
Tip: Make the glaze while your grill heats for better time management.
- 2
Combine sliced napa and red cabbage in a large bowl. Pour half of the glaze over the cabbage and toss well. Let sit for 5 minutes to soften slightly while you prepare the tuna.
Tip: The cabbage will release its own moisture and become more tender without losing its crunch.
- 3
Pat the tuna steaks dry with paper towels. Brush both sides lightly with olive oil, then season generously with salt and black pepper.
Tip: Dry tuna is essential for achieving a proper sear; moisture prevents browning.
- 4
Preheat your grill to high heat (about 450°F). Oil the grill grates to prevent sticking.
Tip: Use a folded paper towel dipped in oil to carefully oil hot grates.
- 5
Place tuna steaks on the hot grill and cook for 3-4 minutes on the first side without moving them. Flip and cook the other side for another 3-4 minutes for medium-rare.
Tip: Resist the urge to move the tuna; undisturbed cooking creates a beautiful crust.
- 6
Remove tuna from the grill and immediately brush with the remaining glaze on both sides.
Tip: The residual heat helps the glaze adhere to the tuna.
- 7
Divide the cabbage slaw between four plates, creating a nest in the center of each.
Tip: Use your hands to gently shape the slaw into a mound for an elegant presentation.
- 8
Place a grilled tuna steak atop each cabbage portion. Sprinkle with sesame seeds and garnish with fresh green onions.
Tip: Serve immediately while the tuna is still warm and the cabbage is crisp.
Recipe Variations
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