Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A flavorful marinade featuring soy sauce, ginger, garlic, lemon, and honey that creates a golden crust and tender pink tuna steak. Ready in under 10 minutes and perfect for grilling or pan-searing.

  • Total Time: 2 hours 16 minutes
  • Yield: 2 tuna steaks with marinade 1x

Ingredients

Scale
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1/2 teaspoon black pepper

Instructions

  1. Grate 1 teaspoon fresh ginger and mince 1 clove garlic (smash the garlic first if desired).
  2. Combine 1/4 cup soy sauce and 2 tablespoons olive oil in a bowl and whisk until smooth.
  3. Add 1 tablespoon lemon juice, grated ginger, minced garlic, 1 teaspoon honey, and 1/2 teaspoon black pepper; whisk until honey dissolves and mixture is well blended.
  4. Place tuna steaks in a resealable bag or shallow dish.
  5. Pour the marinade over the tuna, ensuring steaks are fully covered; squeeze out excess air if using a bag and seal.
  6. Refrigerate tuna for at least 30 minutes and up to 2 hours, flipping the steaks halfway through if possible.
  7. Remove tuna from marinade and discard marinade.
  8. Pat tuna steaks dry with paper towels to promote a good sear.
  9. Preheat grill or heavy skillet until very hot.
  10. Sear tuna steaks 2 to 3 minutes per side for medium-rare, cooking longer if a different doneness is desired.
  11. Alternative cooking method: bake tuna at 400°F (204°C) for 10–12 minutes if not grilling or searing.

Notes

Do not marinate longer than 2 hours to avoid mushy fish texture., Always discard used marinade; do not reuse., Works best with fresh, sushi-grade tuna steaks for optimal color and texture., Dry steaks thoroughly before cooking to achieve a caramelized crust., Marinade can be mixed ahead and stored in fridge up to 3 days, but keep separate from tuna until ready to cook., Leftover cooked tuna lasts 1 to 2 days refrigerated; do not reheat. Instead, serve cold in salads or bowls., Frozen tuna must be fully thawed in fridge before marinating for best flavor and even cooking., If fresh ginger is unavailable, 1/4 teaspoon ground ginger can be used as substitute.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Category: Main Course
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 tuna steak with marinade
  • Calories: 220
  • Fat: 12g
  • Carbohydrates: 5g
  • Protein: 25g