I used to think tuna steaks were something you only ordered at a fancy seafood restaurant — until I grilled them at home once, and we were hooked. My husband called it “restaurant quality,” and I’ll be honest, I kind of loved hearing that. This soy-glazed version is our favorite: it’s fast, flavorful, and feels like a treat even on a Tuesday.

Ingredients:

• 4 tuna steaks (about 6 oz each, 1-inch thick)

• 1 tbsp olive oil

• Salt and black pepper, to taste

For the soy glaze:

• ¼ cup low-sodium soy sauce

• 1 tbsp honey or maple syrup

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 garlic clove, minced

• 1 tsp fresh ginger, grated (or ¼ tsp ground)

• Optional: pinch of red pepper flakes

Instructions:

1. Make the glaze
   In a small saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, ginger, and red pepper flakes. Simmer over low heat for 3–4 minutes until slightly thickened. Set aside.

2. Prep the tuna steaks
   Brush tuna steaks lightly with olive oil and season with salt and pepper.

3. Grill the tuna
   Preheat grill or grill pan to high heat. Sear tuna for about 2–3 minutes per side for medium-rare (adjust depending on thickness and doneness preference).

4. Glaze and serve
   Brush with warm soy glaze just before serving. Garnish with sesame seeds or sliced scallions if desired. Serve with rice, grilled veggies, or a crisp cucumber salad.

Nutrition (per serving):

Serves: 4 | Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 minutes
Calories: 280 | Protein: 35g | Carbs: 6g | Fat: 13g | Fiber: 0g | Sugar: 4g