Roasted Tuna with Ginger

Instructions

1. 1

   Preheat your oven to 425°F. While it heats, whisk together minced ginger, soy sauce, sesame oil, rice vinegar, honey, minced garlic, and lime juice in a small bowl to create the glaze. Set aside.

   Tip: Make the glaze ahead of time and let flavors meld while preparing the tuna.

2. 2

   Pat the tuna steaks dry with paper towels and arrange them on a parchment-lined baking sheet. Season both sides generously with kosher salt and cracked black pepper.

   Tip: Dry tuna ensures better browning and prevents steaming during roasting.

3. 3

   Brush the top of each tuna steak with half of the ginger-soy glaze, coating evenly. Drizzle lightly with olive oil.

   Tip: Reserve the remaining glaze for drizzling after cooking.

4. 4

   Place the baking sheet in the preheated oven and roast for 12-15 minutes, depending on desired doneness. For medium-rare, the internal temperature should reach 130°F at the center.

   Tip: Tuna cooks quickly; avoid overcooking as it becomes dry.

5. 5

   Remove from the oven and immediately drizzle the remaining glaze over the roasted tuna steaks. Sprinkle with black sesame seeds and the reserved chopped green onions.

   Tip: The residual heat will warm the remaining glaze, intensifying the flavors.