Ingredients
Equipment
Method
- In a medium-sized bowl, whisk together the toasted sesame oil, soy sauce (or tamari), fresh lime juice, fresh orange juice, honey (or maple syrup), minced garlic, and grated ginger. Stir until well combined and the honey is dissolved. You can add a pinch of freshly ground black pepper here if you like.2 tablespoons toasted sesame oil, 3 tablespoons low-sodium soy sauce (or tamari), 2 tablespoons freshly squeezed lime juice, 1 tablespoon freshly squeezed orange juice, 1 teaspoon honey (or maple syrup), 1 clove garlic, 1 teaspoon freshly grated ginger, to taste freshly ground black pepper
- Pat the tuna steaks dry with paper towels. Place the tuna steaks in a shallow dish or a resealable plastic bag. Pour about two-thirds of the sesame citrus marinade over the tuna steaks, ensuring they are evenly coated. Reserve the remaining one-third of the marinade for basting later.2 6-ounce sushi-grade tuna steaks
- Let the tuna steaks marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 30 minutes. For sushi-grade tuna, avoid marinating for too long, as the acidity can start to “cook” the fish, changing its texture.
- While the tuna is marinating, preheat your grill to medium-high heat. Clean the grill grates thoroughly to prevent sticking. You can lightly oil the grates with a high-heat oil like canola or vegetable oil.
- Remove the tuna steaks from the marinade, letting any excess drip off. Discard the marinade that was in direct contact with raw fish. Place the tuna steaks on the hot grill.2 6-ounce sushi-grade tuna steaks
- Grill the tuna for approximately 2-4 minutes per side, depending on the thickness of your steaks and your desired level of doneness. For medium-rare (a popular choice for tuna), aim for about 2 minutes per side for 1-inch thick steaks. The tuna should have a nice sear on the outside and be slightly pink and moist in the center. Avoid overcooking, as tuna can become dry and tough.
- During the last minute of grilling, you can brush the fish with the reserved marinade. This adds an extra layer of flavor and helps glaze the steaks.
- Once grilled to your liking, remove the tuna steaks from the grill and let them rest on a clean plate or cutting board for 1-2 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.2 6-ounce sushi-grade tuna steaks
- Sprinkle the rested tuna steaks with toasted sesame seeds. Garnish with sliced scallions, fresh cilantro, and serve immediately with lime wedges for an extra squeeze of citrus.1 tablespoon toasted sesame seeds, sliced scallions, fresh cilantro, lime wedges
Notes
Avoid overcooking the tuna to maintain its tender and moist texture. For best results, use sushi-grade tuna.
