Grilled Tuna with Pak Choi and Ginger-Soy Glaze
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under thirty minutes and tastes like you've been cooking all day. Ahi tuna is packed with omega 3 fatty acids that are great for your heart and brain, while the pak choi adds a lovely tender crunch. The ginger soy glaze is incredibly simple to whisk together but delivers serious umami flavor that makes the whole dish sing. I love how the citrusy lime and toasted sesame seeds brighten everything up at the end. Whether you're cooking for yourself or impressing guests, this meal feels special without requiring any fancy techniques.
Ella x
Ingredients
- 4 piecesahi tuna steaks(1.5 inches thick, about 6 oz each)
- 8pak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 1 tablespoonrice vinegar
- 2 tablespoonssesame oil
- 1 tablespoonhoney
- 2garlic cloves(minced)
- 2 tablespoonsolive oil
- 2 tablespoonssesame seeds(white and black mixed)
- 1lime(cut into wedges)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonchili flakes(optional)
Detail level
Instructions
- 1
Whisk together soy sauce, minced ginger, rice vinegar, sesame oil, honey, and minced garlic in a small bowl to create the glaze. Set aside and let flavors meld for 5 minutes.
Tip: Prepare the glaze while your grill preheats for deeper flavor development.
- 2
Heat your grill to high heat (around 450°F). Pat the tuna steaks dry with paper towels and season generously on both sides with sea salt, black pepper, and chili flakes if using.
Tip: Dry tuna creates a better crust and prevents sticking on the grill.
- 3
Lightly brush the pak choi halves with olive oil and season with a pinch of salt and pepper.
Tip: Oiling the pak choi prevents it from drying out and helps it char nicely.
- 4
Place tuna steaks on the preheated grill and cook for 3-4 minutes on the first side without moving them, developing a golden crust.
Tip: Resist the urge to flip; letting it sit creates that prized seared exterior.
- 5
Flip the tuna and grill for another 2-3 minutes for medium-rare doneness (internal temperature of 125°F). Transfer to a plate and tent loosely with foil.
Tip: Tuna continues cooking after removal; don't overcook or it becomes dry and loses its tender texture.
- 6
Place pak choi halves cut-side down on the grill grates and cook for 3-4 minutes until they develop char marks and become tender-crisp.
Tip: The pak choi cooks quickly, so monitor closely to avoid overcooking.
- 7
Divide the grilled pak choi among four plates and top each with a tuna steak.
Tip: Warm plates slightly for better presentation and heat retention.
- 8
Drizzle the ginger-soy glaze generously over the tuna and pak choi, then sprinkle with sesame seeds and serve immediately with lime wedges on the side.
Tip: Serve immediately while everything is still warm for the best flavor and texture contrast.
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