Ingredients:

  • 4 (6 oz / 170g) Ahi tuna steaks, sushi-grade
  • 1/3 cup (80ml) low-sodium soy sauce
  • 2 tbsp (30ml) honey
  • 1 tbsp (15g) freshly grated ginger
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15ml) fresh lime juice
  • 2 cloves (6g) minced garlic
  • 1/2 tsp (1g) red pepper flakes

Instructions:

  1. In a small bowl or directly in a Ziploc bag, combine the soy sauce, honey, grated ginger, sesame oil, lime juice, minced garlic, and red pepper flakes. Whisk until the honey is fully incorporated.
  2. Pat the tuna steaks completely dry with paper towels. Place them in the marinade, ensuring every surface is coated. Seal the bag and refrigerate for 30 minutes.
  3. Preheat your grill or cast iron skillet over high heat until a drop of water evaporates instantly.
  4. Remove tuna from the marinade and pat off excess liquid to prevent steaming. Sear the steaks for 1.5 to 2 minutes per side, aiming for an internal temperature of 115°F (46°C) for medium-rare.
  5. Transfer the steaks to a cutting board and let them rest for 5 minutes before slicing.