Grilled Tuna with Edamame
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in just half an hour from start to finish. Ahi tuna is absolutely delicious when grilled quickly over high heat, staying beautifully rare in the center, and I love pairing it with edamame for a protein packed side. These young soybeans are packed with fiber and plant based protein, making this meal feel both indulgent and nourishing. The ginger and lime marinade brings everything to life with bright, fresh flavors that make you feel like you're eating something fancy, but honestly it's so simple to pull together. This is the kind of meal that makes me feel accomplished without spending hours in the kitchen.
Ella x
Ingredients
- 113 gahi tuna steaks(about 1.5 inches thick)
- 473 mlfrozen edamame(thawed and shelled)
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonslime juice
- 1 tablespoonsesame oil
- 237 mldiced red bell pepper
- 3 tablespoonssliced green onion
- 2 teaspoonssesame seeds(white and black mixed)
- 2 tablespoonsolive oil(for grilling)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Combine minced ginger, soy sauce, lime juice, and sesame oil in a small bowl to create the glaze. Set aside.
Tip: Prepare the glaze while you preheat the grill for better time management.
- 2
Preheat your grill to high heat (around 450°F). Lightly oil the grill grates to prevent sticking.
Tip: A hot grill creates a beautiful sear on the tuna while keeping the interior tender.
- 3
Pat the tuna steaks dry with paper towels and brush both sides lightly with olive oil. Season generously with kosher salt and black pepper.
Tip: Dry tuna ensures better browning and a proper crust formation.
- 4
Place tuna steaks on the grill for 3-4 minutes per side for medium-rare doneness. Avoid moving them during cooking to develop a nice crust.
Tip: Use a meat thermometer—aim for 125°F internal temperature for medium-rare.
- 5
While tuna cooks, toss the thawed edamame with the diced red bell pepper and half of the prepared glaze in a mixing bowl.
Tip: This multitasking step saves time while the tuna cooks.
- 6
Remove tuna from the grill and brush generously with the remaining glaze on both sides.
Tip: Apply glaze immediately after cooking so it adheres better to the warm fish.
- 7
Transfer the edamame mixture to serving plates and top each plate with a glazed tuna steak.
Tip: Warm plates enhance the overall dining experience.
- 8
Garnish with sliced green onions and a sprinkle of mixed sesame seeds before serving.
Tip: Fresh garnishes add visual appeal and bright flavor.
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