Grilled Tuna with Carrot and Ginger Glaze

Instructions

1. 1

   Combine soy sauce, mirin, rice vinegar, ginger, and garlic in a small saucepan over medium heat. Simmer for 3 minutes until slightly reduced and fragrant. Remove from heat and set glaze aside.

   Tip: This glaze can be made up to 2 hours ahead and kept at room temperature.

2. 2

   Toss carrot batons with 1 tablespoon olive oil, salt, and pepper. Spread on a grill-safe skillet or grill basket, placing it on a preheated grill over medium heat. Cook for 12-15 minutes, stirring occasionally, until carrots are tender with light char marks.

   Tip: For extra sweetness, brush carrots with half the glaze during the last 3 minutes of cooking.

3. 3

   Pat tuna steaks dry with paper towels and brush both sides lightly with remaining olive oil. Season generously with salt and pepper just before grilling.

   Tip: Dry tuna creates a better crust and helps prevent sticking to the grill.

4. 4

   Heat your grill to high heat, about 450°F. Once very hot, place tuna steaks on the grill and sear for 2-3 minutes per side for medium-rare, without moving them during cooking.

   Tip: Do not overcook tuna—it dries out quickly. The center should still be pink and tender.

5. 5

   Transfer tuna to a cutting board and let rest for 2 minutes. Slice steaks into half-inch strips if desired, or serve whole.

   Tip: Resting allows the juices to redistribute, keeping the meat moist.

6. 6

   Arrange grilled carrots on serving plates. Place tuna steak or slices alongside the carrots. Drizzle the ginger glaze evenly over the tuna, then finish with a squeeze of fresh lime juice.

   Tip: Add the lime juice just before serving to maintain its bright flavor.

7. 7

   Sprinkle toasted sesame seeds and sliced scallions over the entire dish. Serve immediately while tuna is still warm.

   Tip: For added heat, serve with sriracha or chili oil on the side.