Roasted Tuna with Pak Choi
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Fresh tuna steaks are packed with omega 3 fatty acids that are wonderful for your heart and brain, and when you pair them with crisp pak choi and a ginger garlic glaze, you get something that feels restaurant quality but tastes even better at home. The beauty of this dish is its simplicity, honestly. You roast everything on one pan, let the sesame oil and soy sauce do the heavy lifting flavor wise, and suddenly you've got a meal that's both impressive and genuinely easy. Trust me, once you try this, it'll become a regular rotation in your kitchen.
Ella x
Ingredients
- 4fresh tuna steaks(6 oz each, about 1.5 inches thick)
- 8pak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 1 tablespoonfresh ginger(minced)
- 4garlic cloves(minced)
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 2 tablespoonsolive oil
- 1 tablespoonhoney
- 2 tablespoonssesame seeds(white or black)
- 1lemon(cut into wedges)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). In a small bowl, whisk together soy sauce, rice vinegar, honey, minced ginger, and 2 cloves of minced garlic to create the glaze. Set aside.
Tip: Make the glaze ahead of time for easier meal preparation.
- 2
Pat the tuna steaks dry with paper towels and season both sides generously with sea salt and black pepper. Allow them to rest at room temperature for 5 minutes.
Tip: Drying the tuna ensures a better sear and more flavorful crust.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the tuna steaks in the pan and sear for 2-3 minutes per side until golden brown, then remove and set aside on a plate.
Tip: Avoid moving the tuna while searing to develop a nice caramelized exterior.
- 4
In the same skillet, add the remaining minced garlic and sauté for 30 seconds until fragrant. Arrange the pak choi cut-side down and cook for 2 minutes without stirring.
Tip: Cooking pak choi cut-side down helps caramelize the surface beautifully.
- 5
Flip the pak choi and cook for another 1-2 minutes until tender-crisp. Drizzle the prepared glaze over the pak choi, then nestle the seared tuna steaks back into the skillet.
Tip: The glaze will coat both the vegetables and tuna as they finish cooking together.
- 6
Transfer the entire skillet to the preheated oven and roast for 4-6 minutes until the tuna reaches your desired doneness (medium-rare is recommended at 125°F internal temperature).
Tip: Use a meat thermometer for perfectly cooked tuna every time.
- 7
Remove from the oven and drizzle sesame oil over the entire dish. Sprinkle with sesame seeds and serve immediately with lemon wedges on the side.
Tip: Sesame oil adds a nutty aroma and flavor boost—add it after cooking to preserve its delicate notes.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.