Easy Baked Tuna Steak Recipe
Ingredients
- 375-400g Piece of Fresh Tuna Steak
140oz
- 1 Tbsp Ground Nut Oil
- 35g Ginger
Thumb sized piece
- 4 Tbsp Dark Soy Sauce
- ½ Tbsp Chinkiang Vinegar
- 50g Honey
2½ Tbsp
- Pinch of MSG
Directions
- 1
Peel and grate the ginger and place it in a small 15cm or 6" saucepan.
- 2
Pour the dark soy sauce, Chinkiang vinegar, honey and pinch of MSG and heat over a high heat until it boils, then reduce the heat and cook for 2-3 minutes.
- 3
Heat a nonstick frying pan (large enough to sear the tuna) over a very high heat.
- 4
Rub the tuna with the ground nut oil and then sear in the frying pan until nicely coloured all over.
- 5
Remove the frying pan from the heat and pour the brown sugar and honey glaze over the tuna and then turn to coat on all sides.
- 6
Transfer the tuna to a small baking tin that you have lined with baking parchment and pour over the glaze, transfer to a 200°C or 400°F oven and bake for 10-15 minutes. You are looking for an internal temperature of between 40-45°C or 105-115°F, this will deliver an internal temperature of around 45-50°C or 115-120°F when carved.
- 7
Remove the tuna from the oven and allow it to rest for 2-3 minutes before carving.
Easy Baked Tuna Steak Recipe
Similar Recipes
Ratings & Reviews
Based on 8 ratings
Rating Breakdown
About this Recipe
Craving a healthy, satisfying meal that's incredibly fast? This Easy Baked Tuna Steak recipe delivers impressive flavor in just 25 minutes, making it a perfect solution for busy weeknights without compromising on taste.
The magic lies in its vibrant honey, ginger, and soy sauce glaze. Baking the tuna ensures it's tender and juicy, while the balanced sweet and savory marinade permeates every bite, transforming a simple piece of fish into a memorable dish with minimal effort.
Expect a beautifully cooked tuna steak, flaky and moist within, coated in a sticky, aromatic glaze. The ginger adds a fragrant warmth, perfectly complementing the umami depth from the dark soy sauce and the subtle tang of Chinkiang vinegar. A hint of sweetness from the honey ties it all together, creating a sophisticated yet approachable flavor profile that feels far more gourmet than its humble preparation suggests. This dish is designed to be a straightforward delight, focusing on fresh, bold flavors.
To customize, you can experiment with the glaze's sweetness by slightly adjusting the honey, or vary the intensity of the ginger. While fresh tuna is recommended, you could try other firm, meaty fish like swordfish or even salmon with this versatile glaze. If Chinkiang vinegar isn't available, a good quality rice vinegar can offer a similar gentle acidity, though with a slightly different depth. For those who prefer to omit MSG, the dish will still be delicious, relying on the natural umami of the soy sauce and tuna.
This baked tuna steak makes an elegant and effortless main course, ideal for a quick family dinner or even a casual date night. Serve it alongside steamed jasmine rice to soak up the luscious glaze and a simple green vegetable for a complete, balanced meal.