Seared Tuna with Soy Ginger Glaze

Name: Seared Tuna with Soy Ginger Glaze
Total time: 15 min
Yield: 1 serving
Ingredients: 1 fresh tuna steak; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 teaspoon grated ginger; 1 clove garlic, minced; 1 tablespoon sesame oil; Salt and pepper to taste; 2 tablespoons vegetable oil

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15 minTotal time

EasyDifficulty

300kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Rice vinegar Apple cider vinegar in the same amount
Honey An equal amount of maple syrup
Sesame oil An equal amount of neutral vegetable oil; the glaze will have less sesame aroma

Nutrition per serving

Estimated values for 1 serving, 300 kcal

Protein24 g

Carbohydrates14 g

Fat15 g

Fiber 0 g · Sugar 10 g · Sodium 1050 mg

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A delicious and healthy main dish featuring seared tuna with a flavorful soy ginger glaze.

Main Dish

Steps

In a small bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil. Set aside.
Season the tuna steak with salt and pepper on both sides.
Heat vegetable oil in a skillet over high heat.
Sear the tuna steak for 1-2 minutes on each side, depending on desired doneness.
Remove the tuna from the skillet and let it rest for a few minutes.
Slice the tuna steak and drizzle with the soy ginger glaze.
Serve with steamed rice or a side salad.

Tips for Seared Tuna with Soy Ginger Glaze

A properly hot skillet gives the tuna a quick browned exterior without cooking the center much.
The glaze should look glossy and cling lightly to the tuna; too much reduction can make it overly salty.
Slice across the grain with a sharp knife for neater pieces and a tender bite.

Drink pairing

A crisp, dry rosé
Its fresh acidity balances the savory soy glaze and ginger while complementing the clean flavor of seared tuna.

0% option: Chilled green tea

Storage

Refrigerate cooked leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, though the tuna may cook further.