Grilled Tuna with Radish
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners because it comes together in under half an hour and tastes like you spent hours in the kitchen. The beauty of grilled tuna steaks is that they're naturally lean and packed with omega 3 fatty acids, which are fantastic for heart health. What really makes this dish sing is the bright, punchy glaze infused with fresh ginger, lime, and sesame, paired with crisp radishes that add a peppery crunch. It's simple enough for a busy Tuesday but impressive enough to serve to guests, and honestly, the whole thing from prep to plate takes just about 30 minutes.
Ella x
Ingredients
- 4yellowfin tuna steaks(6 oz each, about 1.5 inches thick)
- 12radishes(thinly sliced)
- 3 tablespoonsfresh lime juice
- 2 tablespoonsfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 2 tablespoonssesame oil
- 2 tablespoonsolive oil
- 4scallions(chopped)
- 2 teaspoonssesame seeds(white or black)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Combine soy sauce, rice vinegar, lime juice, minced ginger, honey, and sesame oil in a small bowl. Whisk until the honey dissolves completely, creating a glossy glaze.
Tip: Make the glaze ahead of time so flavors have time to meld.
- 2
Prepare a large bowl with the sliced radishes. Drizzle with 1 tablespoon of the prepared glaze and toss gently. Let sit while you prepare the tuna.
Tip: The acid in the glaze will slightly soften the radishes and enhance their peppery flavor.
- 3
Pat the tuna steaks dry with paper towels. Season both sides generously with sea salt and black pepper, allowing the seasoning to adhere to the surface.
Tip: Dry tuna is essential for developing a proper crust when grilling.
- 4
Heat a grill or grill pan to high heat (around 450°F). Lightly oil the grates with olive oil to prevent sticking.
Tip: The grill should be very hot for a quick sear that keeps the interior rare to medium-rare.
- 5
Place tuna steaks on the hot grill and cook for 2-3 minutes on the first side without moving them. Flip carefully and cook for another 2-3 minutes until a light crust forms.
Tip: Resist the urge to move the fish around; let it develop a golden crust for maximum flavor.
- 6
During the last minute of cooking, brush the top of each tuna steak with the remaining glaze, allowing it to caramelize slightly on the hot surface.
Tip: Don't apply glaze too early or it will burn before the fish finishes cooking.
- 7
Remove tuna from heat and let rest for 2 minutes. Slice each steak into 3-4 pieces if desired, or serve whole.
Tip: A brief rest allows the juices to redistribute, keeping the fish moist.
- 8
Divide the glazed radish slaw among four plates. Top with sliced or whole tuna steaks, drizzle any pan juices around the plate, and garnish with chopped scallions and sesame seeds.
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