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Quick and flavorful pan-seared fresh tuna steaks with a sweet and savory soy-honey glaze, cooked in just 4 minutes, perfect for busy weeknights.

  • Total Time: 6 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 fresh tuna steaks (sushi-grade, high quality)
  • 2 tablespoons soy sauce (use tamari for gluten-free option)
  • 1 tablespoon honey

Instructions

  1. Preheat a non-stick skillet over medium-high heat for about 2 minutes until hot but not smoking.
  2. Place the fresh tuna steaks in the hot skillet without crowding or touching each other.
  3. Sear the tuna steaks for about 1 minute per side until a golden crust forms and the center remains slightly pink.
  4. While the tuna cooks, whisk together 2 tablespoons soy sauce and 1 tablespoon honey in a small bowl until smooth.
  5. Pour the soy-honey glaze over the seared tuna and cook an additional 30 seconds to 1 minute until the glaze caramelizes and becomes glossy.
  6. Carefully remove the glazed tuna steaks from the skillet and transfer to a serving plate; serve immediately.

Notes

For extra flavor and texture, add a squeeze of fresh citrus (lemon or lime), chili flakes, or toasted sesame seeds., To make it gluten-free, replace soy sauce with tamari or coconut aminos., Avoid overcooking tuna steaks to keep them tender and juicy; sear about 1 minute per side for a slightly pink center., Leftovers keep in an airtight container for up to 2 days in the fridge or freeze for up to 2 months., You can prepare the soy-honey glaze up to 3 days in advance and refrigerate., Seasoning the tuna steaks before refrigerating for up to 24 hours can boost flavor.

  • Author: Laura
  • Prep Time: 2 minutes
  • Cook Time: 4 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 tuna steak
  • Calories: Approximately 220 kcal per serving
  • Fat: Approximately 2 g per serving
  • Carbohydrates: Approximately 8 g per serving
  • Protein: Approximately 40 g per serving