Grilled Tuna with Radish

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.