Grilled Tuna with Caramelized Onion and Citrus Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day in the kitchen. The tuna steaks are seared to perfection with a golden crust while staying tender inside, and the caramelized onions bring this gorgeous sweet depth that plays beautifully against the bright citrus glaze. Ahi tuna is packed with omega 3 fatty acids that are wonderful for your heart, so you're getting something truly nourishing on your plate. The whole meal is simple enough for a busy Tuesday but impressive enough to serve when friends come over.
Ella x
Ingredients
- 4ahi tuna steaks(6 oz each, 1.5 inches thick)
- 3 mediumyellow onions(thinly sliced)
- 4 tablespoonsolive oil
- 2 tablespoonsbutter
- 3 tablespoonsfresh lemon juice
- 3 tablespoonssoy sauce
- 1 tablespoonhoney
- 2 clovesminced garlic
- 1 teaspoonginger(grated)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonssesame seeds(for garnish)
- 2fresh scallions(chopped, for garnish)
Detail level
Instructions
- 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
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
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
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
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
Transfer the grilled tuna to serving plates and top each steak with a generous portion of caramelized onions.
- 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.
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