A delightful twist on classic teriyaki tuna, perfect for a flavorful and healthy meal.
In a mixing bowl, whisk together the soy sauce, honey, olive oil, rice vinegar, ginger, garlic, and black pepper until well combined.
Ensure the honey is fully dissolved in the mixture for a uniform marinade.
Reserve a small portion of the marinade in a separate container for basting later.
Keep the reserved marinade refrigerated to maintain freshness.
Place the tuna steaks in a ziplock bag and pour the remaining marinade over them. Seal the bag and refrigerate for at least 1 hour.
Turn the bag occasionally to ensure the tuna is evenly coated.
Preheat the grill to medium heat and lightly oil the grates to prevent sticking.
Use a grill brush to clean the grates before oiling for better results.
Remove the tuna steaks from the marinade and discard the used marinade.
Let the tuna sit at room temperature for a few minutes before grilling for even cooking.
Grill the tuna steaks for 5-6 minutes on each side, basting occasionally with the reserved marinade, until cooked to your desired doneness.
Avoid overcooking to keep the tuna moist and tender.
Serve the grilled tuna steaks immediately, garnished with optional sesame seeds or chopped green onions.
Pair with steamed rice and vegetables for a complete meal.
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