Grilled Tuna with Caramelized Onion and Citrus Glaze

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and butter, stirring occasionally until deeply caramelized and golden, about 15-18 minutes. Season with a pinch of salt and set aside.

   Tip: Lower heat if onions brown too quickly; caramelization is more important than speed.

2. 2

   While onions cook, combine lemon juice, soy sauce, honey, minced garlic, and grated ginger in a small bowl to make the glaze. Whisk until honey is dissolved and set aside.

3. 3

   Pat the tuna steaks dry with paper towels. Season both sides generously with sea salt and black pepper.

   Tip: Dry tuna is essential for a proper crust; don't skip this step.

4. 4

   Preheat an outdoor grill or grill pan to high heat (around 450°F). Brush the grill grates with the remaining 2 tablespoons of olive oil.

   Tip: A very hot grill ensures a beautiful crust while keeping the inside rare to medium-rare.

5. 5

   Place tuna steaks on the hot grill and cook for 2-3 minutes per side for medium-rare, or 3-4 minutes per side for medium. Brush with the citrus glaze during the last minute of cooking.

   Tip: Avoid moving the tuna around; let it sit undisturbed to develop a nice crust.

6. 6

   Transfer the grilled tuna to serving plates and top each steak with a generous portion of caramelized onions.

7. 7

   Drizzle any remaining glaze over the top of each tuna steak and onions. Garnish with sesame seeds and fresh chopped scallions.

   Tip: Serve immediately while the tuna is still warm and the onions are at their best.