Grilled Tuna with Ginger
Prep
20 mins
Cook
10 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just thirty minutes from start to table. Fresh ginger is the star here, bringing wonderful anti inflammatory benefits along with a bright, zesty kick that makes the tuna absolutely sing. The marinade is a snap to throw together with pantry staples like soy sauce, sesame oil, and lime juice, creating an incredibly flavorful glaze without any fuss. Since the tuna steaks cook in mere minutes on a hot grill, you get that perfect sear on the outside while keeping the inside beautifully rare and tender. It's elegant enough to impress guests yet simple enough for a casual weeknight meal.
Ella x
Ingredients
- 4ahi tuna steaks(6 oz each, 1.5 inches thick)
- 3 tablespoonsfresh ginger(minced)
- 237 mlsoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 2 tablespoonslime juice(fresh)
- 3garlic cloves(minced)
- 4scallions(thinly sliced)
- 2 tablespoonssesame seeds(white)
- 1 tablespoonolive oil(for grilling)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsriracha(optional for heat)
Detail level
Instructions
- 1
In a small bowl, whisk together minced ginger, soy sauce, rice vinegar, sesame oil, lime juice, and minced garlic to create the marinade.
Tip: Make the marinade at least 30 minutes ahead to allow flavors to develop.
- 2
Reserve 1/4 cup of the marinade in a separate bowl to serve as sauce. Pour the remaining marinade over the tuna steaks and let them sit for 15 minutes at room temperature.
Tip: Don't marinate longer than 30 minutes or the acid will begin to cure the fish.
- 3
Preheat your grill to high heat (around 450°F) and lightly oil the grates to prevent sticking.
Tip: A very hot grill ensures a beautiful crust while keeping the interior rare and tender.
- 4
Remove tuna steaks from the marinade and pat dry with paper towels. Season generously on both sides with sea salt and black pepper.
Tip: Drying the surface helps achieve a better sear and crust formation.
- 5
Brush the oiled grill grates lightly with olive oil, then place tuna steaks directly on the grill. Sear for 2-3 minutes on the first side without moving them.
Tip: Resist the urge to flip early; wait for a golden crust to form naturally.
- 6
Flip the steaks and sear for another 2-3 minutes on the second side. The interior should remain rare to medium-rare with an opaque exterior.
Tip: Use an instant-read thermometer; 125°F internal temperature gives you a perfect rare center.
- 7
Transfer the tuna to a serving platter and let rest for 2 minutes. Drizzle with the reserved ginger sauce and garnish generously with sliced scallions and sesame seeds.
Tip: Resting allows the juices to redistribute, ensuring a moist final result.
- 8
Serve immediately while the tuna is still warm, with extra sauce on the side if desired.
Tip: This dish pairs beautifully with steamed bok choy or jasmine rice.
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