Grilled Tuna with Sweet Potato and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's one of my favorite weeknight dinners that feels fancy but comes together in under an hour. Ahi tuna is packed with omega 3 fatty acids that are amazing for your heart, and the beautiful miso glaze brings this umami richness that makes the whole dish sing. What I love most is how quick it is to prepare, so you can have a restaurant quality meal on the table without spending all evening in the kitchen. The sweet potatoes add natural sweetness and substance, while the crisp cabbage and cilantro keep everything fresh and bright. Trust me, once you make this, you'll be putting it into regular rotation.
Ella x
Ingredients
- 4ahi tuna steaks(6 oz each, sushi-grade)
- 3sweet potatoes(medium, cut into wedges)
- 3 tablespoonswhite miso paste
- 2 tablespoonshoney
- 1 tablespoonrice vinegar
- 1 tablespoonsoy sauce
- 1 tablespoonfresh ginger(minced)
- 3 tablespoonssesame oil
- 2lime(juiced)
- 473 mlred cabbage(thinly sliced)
- 237 mlcilantro(fresh, chopped)
- 2 tablespoonssesame seeds(for garnish)
- 1 teaspoonkosher salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your grill to high heat (around 450°F) and preheat oven to 400°F. Toss sweet potato wedges with 1 tablespoon sesame oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy, stirring halfway through.
Tip: Starting the sweet potatoes in the oven ensures they cook evenly while you focus on the tuna.
- 2
While potatoes roast, prepare the miso glaze by whisking together white miso paste, honey, rice vinegar, soy sauce, and minced ginger in a small bowl until smooth and combined.
Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.
- 3
In a separate bowl, make the citrus slaw by combining sliced red cabbage, fresh cilantro, remaining 2 tablespoons sesame oil, and lime juice. Season with a pinch of salt and set aside.
Tip: Prepare the slaw just before cooking the tuna so the cabbage stays crisp.
- 4
Pat the tuna steaks completely dry with paper towels and season both sides generously with salt and pepper. This ensures a proper sear on the grill.
Tip: Dry tuna is essential for achieving a beautiful caramelized crust without steaming the fish.
- 5
Brush the hot grill grates lightly with oil to prevent sticking. Place tuna steaks on the grill and sear for 2-3 minutes per side for medium-rare, depending on thickness. The tuna should have a nice crust while remaining rare in the center.
Tip: Don't move the tuna while it's searing—let it sit undisturbed to develop a golden crust.
- 6
During the last minute of cooking, brush each tuna steak generously with the miso glaze on both sides, allowing it to caramelize slightly from the heat.
Tip: Apply the glaze near the end of cooking to prevent burning and to keep the flavors bright.
- 7
Remove tuna from the grill and let rest for 2-3 minutes before plating. This allows the juices to redistribute throughout the fish.
Tip: Resting the tuna ensures it stays moist and tender when you cut into it.
- 8
Plate each tuna steak with a portion of roasted sweet potato wedges and a generous handful of the citrus cabbage slaw. Garnish with sesame seeds and serve immediately while the tuna is still warm.
Tip: Serve with extra lime wedges and additional miso glaze on the side for extra flavor.
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