Grilled Tuna with Daikon Radish Slaw and Sesame Glaze
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 32 minutes total, yet feels totally restaurant worthy. The star here is seared ahi tuna, which is packed with omega 3 fatty acids that are wonderful for your heart and brain. I love pairing it with a crisp daikon radish slaw that cuts through the richness of the fish beautifully, and then everything gets drizzled with a glossy sesame glaze made from ingredients you probably already have in your pantry. It's simple, it's elegant, and honestly, it never fails to impress.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, 1.5 inches thick)
- 1 mediumdaikon radish(julienned)
- 3 tablespoonsrice vinegar
- 3 tablespoonssesame oil
- 3 tablespoonssoy sauce
- 1½ tablespoonshoney
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 1lime(juiced)
- 3scallions(thinly sliced)
- 2 tablespoonswhite sesame seeds
- 2 tablespoonshigh-heat vegetable oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Prepare the daikon slaw by tossing julienned daikon with rice vinegar, lime juice, and a pinch of salt. Let sit for 10 minutes to soften slightly, then drain excess liquid.
Tip: The daikon will release water, so draining prevents a soggy slaw.
- 2
Make the sesame glaze by whisking together sesame oil, soy sauce, honey, minced ginger, and minced garlic in a small bowl. Set aside.
Tip: Whisk until honey is fully incorporated and the glaze is smooth.
- 3
Pat the tuna steaks completely dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry tuna develops a better crust when grilled.
- 4
Heat a grill or grill pan to high heat and lightly oil the grates. Once smoking, place the tuna steaks on the grill.
Tip: A very hot surface prevents sticking and creates a nice sear.
- 5
Grill the tuna for 2-3 minutes on the first side without moving, then flip and grill the other side for 2-3 minutes for medium-rare. The interior should remain slightly pink.
Tip: Tuna dries out quickly, so avoid overcooking—aim for medium-rare.
- 6
Transfer the grilled tuna to serving plates and brush generously with the sesame glaze on top.
Tip: Apply glaze while the tuna is still hot so it adheres well.
- 7
Top each tuna steak with a mound of the daikon slaw, then sprinkle with white sesame seeds and sliced scallions.
Tip: The fresh, crisp slaw provides excellent textural contrast to the tender tuna.
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