Grilled Glazed Tuna Steaks

Steakhouse-worthy tuna steaks done in the time it takes to make rice. Dry sherry, fresh ginger, soy sauce, honey, and minced garlic get briefly brought to a boil to meld flavors, then cooled and poured over the tuna for a two-hour marinade.

The high-heat finish is what makes or breaks this dish. Whether you use a browning skillet in the microwave (the original 1980s approach) or a ripping-hot grill, the goal is the same: caramelized outside, rosy-pink middle. Tuna cooked gray all the way through is tragic and avoidable.

Basting with reserved marinade during the flip builds a glaze-like lacquer on the second side. That honey note picks up high heat and turns into something close to teriyaki without being overbearingly sweet.

Let the steaks rest covered for 2 minutes before serving so the juices redistribute. Pair with steamed rice, sesame-ginger slaw, or a pile of wasabi-spiked cucumbers and dinner is done in under 10 minutes of active time.

Chef Tips

• Use sushi-grade yellowfin or ahi tuna if possible. Lower-grade cuts taste strong and fishy when cooked just medium-rare.
• Bring the tuna to room temperature for 15 minutes before cooking. Cold-from-the-fridge fish cooks unevenly and the outsides overcook before the center warms.
• Boil any marinade you plan to serve alongside. Raw marinade that touched fish can’t go straight back on a finished plate safely, it must be heated through.
• Don’t overcook. 4 minutes total for 1-inch-thick steaks gives you pink in the middle. Any longer and you’re eating canned tuna with extra steps.

Variations

• Swap sherry for sake or mirin for a more pronounced Japanese flavor profile.
• Add a teaspoon of wasabi paste to the marinade for horseradish-like heat and nasal kick.
• Coat the marinated tuna in toasted sesame seeds before searing for a crust that looks restaurant-fancy.