Looking for a restaurant-quality dinner that’s surprisingly easy to make at home? These Teriyaki Glazed Tuna Steaks are your answer. I’ve perfected this recipe to deliver that perfect balance of sweet and savory flavors, with a gorgeous caramelized exterior that’ll make any dinner feel special. The best part? It takes just minutes to prepare, making it perfect for both weeknight dinners and impressive entertaining.
Ingredients
- 4 sushi-grade tuna steaks (6 oz each), about 1-inch thick
- 1/2 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 green onions, finely chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Start by making the teriyaki glaze. In a small saucepan, combine soy sauce, mirin, honey, ginger, and garlic. Simmer over medium heat for about 5 minutes until slightly thickened. Set aside to cool.
- Pat the tuna steaks dry with paper towels. This ensures proper searing and helps the glaze stick better.
- Reserve 1/4 cup of the teriyaki glaze for serving. Brush the remaining glaze generously over both sides of the tuna steaks.
- Heat sesame oil in a large skillet over high heat until almost smoking. You want the pan extremely hot to achieve that perfect sear.
- Place the tuna steaks in the hot pan and sear for 1-2 minutes per side for rare, or 2-3 minutes for medium-rare. The outside should be nicely caramelized while the inside remains pink.
- Transfer to a cutting board and let rest for 2 minutes. Slice against the grain into 1/2-inch thick pieces.
- Drizzle with the reserved teriyaki glaze and garnish with green onions and sesame seeds.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
Recipe Notes
- Room temperature tuna steaks will cook more evenly than cold ones. Take them out of the refrigerator 20 minutes before cooking.
- Can’t find mirin? Substitute with rice wine vinegar mixed with a touch of sugar.
- The doneness of tuna is largely personal preference, but most people prefer it rare to medium-rare to maintain its tender texture.
- For food safety, make sure to use sushi-grade tuna if you’re planning to serve it rare or medium-rare.
- The teriyaki glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- Try serving these tuna steaks with steamed rice and stir-fried vegetables for a complete meal.
Teriyaki Glazed Tuna Steaks
Restaurant-quality dinner that's surprisingly easy to make at home. Perfect balance of sweet and savory flavors, with a gorgeous caramelized exterior.
Ingredients
- 4 sushi-grade tuna steaks 6 oz each, about 1-inch thick
- 1/2 cup soy sauce
- 1/4 cup mirin Japanese sweet rice wine
- 2 tablespoons honey
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 1 tablespoon sesame oil
- 2 green onions finely chopped (for garnish)
- 1 tablespoon sesame seeds for garnish
Instructions
- Start by making the teriyaki glaze. In a small saucepan, combine soy sauce, mirin, honey, ginger, and garlic. Simmer over medium heat for about 5 minutes until slightly thickened. Set aside to cool.
- Pat the tuna steaks dry with paper towels. This ensures proper searing and helps the glaze stick better.
- Reserve 1/4 cup of the teriyaki glaze for serving. Brush the remaining glaze generously over both sides of the tuna steaks.
- Heat sesame oil in a large skillet over high heat until almost smoking. You want the pan extremely hot to achieve that perfect sear.
- Place the tuna steaks in the hot pan and sear for 1-2 minutes per side for rare, or 2-3 minutes for medium-rare. The outside should be nicely caramelized while the inside remains pink.
- Transfer to a cutting board and let rest for 2 minutes. Slice against the grain into 1/2-inch thick pieces.
- Drizzle with the reserved teriyaki glaze and garnish with green onions and sesame seeds.
