5 from 28 votes
Ahi Tuna Steaks with Ginger Soy Sauce
These Ahi Tuna Steaks are marinated briefly in a ginger soy sauce featuring rice vinegar, soy sauce, garlic, wasabi, and green onion, then seared quickly for a rare center and coated with sesame seeds. The sauce is finished in the pan with lemon juice to create a bright, slightly sweet and savory glaze, ideal for drizzling over the sliced tuna. This recipe delivers a fresh, slightly spicy seafood dish with balanced acidity and umami.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
2
people
Calories:
279 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 2 ahi tuna steaks (~4oz per person
- ¼ cup rice vinegar
- ¼ cup soy sauce (use gluten-free certified if needed), use low-sodium soy sauce if desired
- 1 tablespoon ginger shaved or paste
- 2 garlic cloves, minced
- 1 teaspoon wasabi or 1 tsp horseradish
- 2 teaspoons sugar
- 2 green onion plus a handful of diced green onion tops for garnish, optional
- 1 tablespoon sesame seeds
- 1 tablespoon olive oil
- 1 lemon juiced (~¼ cup juice
Instructions
- Blend vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), sugar, and green onion. Taste sauce, adjust seasoning if necessary (adding more soy, sugar, ginger etc if preferred). Marinate tuna steaks in blended sauce for about 10 minutes. Sprinkle sesame seeds on top of tuna at end of marinade.
- Heat oil in a heavy bottom pan (like a cast iron pan) on high, until oil is very hot. Reserving marinade for later, sear tuna for 30-45 seconds per side, then remove from pan.
- Reduce heat to medium and allow pan to cool slightly. Add marinade to pan with lemon juice, and stir with a wooden spoon. If sauce is too thick for your liking, add more lemon juice. Remove sauce from heat.Slice tuna in thin long strips. If desired, leave about ½" at one end of the tuna steak uncut, and serve fanned on a plate with ginger soy pan sauce and extra green onion to garnish.
Cup of Yum
Notes
- For gluten-free options, replace soy sauce with gluten-free tamari or coconut aminos.
- To sweeten the sauce, add ¼ cup fresh orange juice to the marinade or pan sauce.
- The warm pan sauce can also be used to wilt spinach, turning the meal into a warm salad served under the tuna.
Nutrition Information
Calories
279kcal
(14%)
Carbohydrates
11g
(4%)
Protein
29g
(58%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Cholesterol
60mg
(20%)
Potassium
147mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
220IU
(4%)
Vitamin C
17.7mg
(20%)
Calcium
84mg
(8%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 279
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 60mg | 20% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 84mg | 8% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.