This Japanese-inspired tuna steak recipe pairs meaty tuna with a savory soy, mirin, ginger, and sesame glaze. The steaks are briefly marinated, pan-seared, then cooked through; Japanese-inspired seasonings vary by cook, and this is a practical home-style version rather than one definitive traditional recipe.
Ingredients
- 4 tuna steaks, about 6 oz (170 g) each and 1 inch (2.5 cm) thick; 1½ lb (680 g) total
- 3 tbsp (45 ml) Japanese soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) unseasoned rice vinegar
- 1 tbsp (15 ml) toasted sesame oil, divided
- 1 tbsp (15 g) finely grated fresh ginger
- 1 small garlic clove, finely grated or minced, about 1 tsp (5 g)
- 1 tsp (4 g) granulated sugar
- ¼ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil, such as canola or avocado oil
- 1 tsp (3 g) toasted sesame seeds
- 2 green onions, thinly sliced, about ¼ cup (25 g)
- 1 tsp (5 ml) lemon juice, optional, for serving
Instructions
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Prepare the sauce ingredients. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, 2 teaspoons (10 ml) of the sesame oil, ginger, garlic, sugar, and black pepper. Stir until the sugar mostly dissolves. Set aside 2 tablespoons (30 ml) of this mixture in a separate clean dish; this portion will be heated for serving and must not touch the raw fish.
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Marinate the tuna for 15 minutes. Pat the steaks dry with paper towels, checking for any pin bones and removing them with clean tweezers if needed. Put the tuna in a shallow dish or a food-safe bag and pour the remaining sauce over it. Turn the steaks to coat, cover the dish, and refrigerate for 15 minutes. Keep the marinade time short so the vinegar and salt season the surface without making it overly salty or soft. Discard the marinade that has contacted raw tuna after cooking.
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Warm the reserved sauce. While the tuna marinates, put the reserved 2 tablespoons of sauce in a small saucepan. Bring it to a gentle simmer over medium-low heat and cook for 1 to 2 minutes, stirring, until hot and slightly glossy. Take it off the heat. This brief simmer heats the portion reserved for serving; do not use it as a substitute for properly cooking the steaks.
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Heat the skillet. Remove the tuna from the marinade and let excess liquid drip off. Discard the used marinade. Heat a heavy skillet, preferably cast iron or stainless steel, over medium-high heat until hot, about 2 minutes. Add the neutral oil and the remaining 1 teaspoon (5 ml) sesame oil, swirling to coat the base. Use the exhaust fan if the pan smokes, and lower the heat slightly if the oil begins to burn.
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Sear the first side. Lay the steaks in the pan with space between them; cook in batches if the pan is crowded. Sear for about 2 minutes without moving them, until the undersides are browned. Turn with tongs or a thin spatula and sear the second side for about 2 minutes. The sugar in the marinade can darken quickly, so watch the surface and reduce the heat if it is charring before the fish is cooked.
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Cook the centers through. Reduce the heat to medium-low and cover the skillet loosely. Cook for another 2 to 6 minutes, turning the steaks once, and begin checking the thickest steak after 2 minutes. Insert an instant-read food thermometer horizontally from the side into the center of each steak. USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish; cook each steak to that temperature rather than judging safety by color alone. Thicker steaks or a crowded pan may need the longer end of the range.
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Glaze and serve. Transfer the cooked steaks to plates as soon as they reach 145°F (63°C). Spoon a little of the heated reserved sauce over each one, then scatter on sesame seeds and green onions. Add lemon juice if you like a bright finish. Serve promptly, either whole or sliced across the grain into strips.
Tips
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Choose evenly thick steaks. Ask for center-cut tuna steaks around 1 inch thick so they cook at a similar rate. If one steak is noticeably thinner, check it first and remove it from the pan when it reaches 145°F (63°C); do not leave it in while thicker pieces finish.
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Use the thermometer, not the sear, to decide doneness. A browned outside does not tell you whether the center has reached a safe temperature. Insert the thermometer through the side to reach the middle accurately. At the USDA FSIS temperature, tuna will be cooked through and firmer than the rare or medium tuna often served in restaurants.
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Adjust the salt carefully. Japanese soy sauce is salty, and reduced-sodium soy sauce works well if you prefer a less salty result. Tamari is a useful substitute and is often wheat-free, but check its label if that matters to you. Do not add salt to the marinade before tasting the finished sauce.
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Keep the pan hot but avoid burning the glaze. Patting the fish dry helps it brown, while medium-low heat after the initial sear gives the center time to cook without scorching the sweet mirin and sugar. If you do not have a lid, tent foil loosely over the pan; keep it clear of the burner.
Serving Suggestions
Serve the steaks with steamed short-grain rice, which catches the extra soy-ginger sauce, and a green vegetable such as blanched broccoli, sautéed bok choy, or snap peas. A cucumber salad dressed with rice vinegar makes a crisp counterpoint to the rich sesame glaze. For a more substantial plate, add miso soup or a simple bowl of edamame. If you serve rice, cook it while the tuna marinates so it is ready when the fish comes out of the pan.
For a family-style meal, slice the cooked steaks into strips and arrange them over rice with the green onions and sesame seeds. Keep the sauce on the side so diners can add as much as they like. A small amount of pickled ginger can be served alongside, but it is optional and is not a substitute for the fresh ginger in the marinade.
Variations
Make it citrus-forward: Replace the rice vinegar with the same amount of yuzu juice if it is available. Yuzu has a fragrant, tart flavor and can be hard to find; lemon juice is an accessible alternative, though it tastes brighter and less floral. Add the lemon at the end rather than increasing the marinating time.
Make a miso glaze: Whisk 1 tablespoon (18 g) white miso into the sauce and reduce the soy sauce to 2 tablespoons (30 ml). Miso adds savory depth and extra salt, so taste the reserved sauce before serving and do not add more soy automatically. Keep the heat moderate because miso and mirin can brown quickly in the skillet.
Add gentle heat: Stir ½ teaspoon (2.5 ml) chili crisp oil or ¼ teaspoon (1 g) red pepper flakes into the reserved sauce. Chili crisp brings crunchy, seasoned oil; flakes add heat without the crunchy texture. Serve the spicy addition at the table if some diners prefer a milder plate.
Use a broiler instead: Arrange the marinated steaks on a foil-lined rimmed pan and broil about 4 to 6 inches (10 to 15 cm) from the heat, turning once. Timing varies with the broiler and steak thickness, so check the center with a thermometer and cook to 145°F (63°C). Watch closely because the mirin and sugar can brown fast. Use a clean dish for the reserved sauce and heat it separately as directed.
Storage and Reheating
Refrigerate cooked tuna within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator, though its texture is best on the day it is cooked. Store any extra sauce separately and refrigerate it promptly; discard sauce that has been left out with the meal for more than 2 hours.
To reheat, warm the tuna gently in a covered skillet over low heat with a teaspoon of water, or microwave it in short 20-second bursts, turning between bursts. USDA FSIS recommends reheating leftovers to 165°F (74°C), checked with a food thermometer. Reheating to that temperature will make tuna firmer, so add a little fresh sauce to keep the serving moist. You can also eat properly refrigerated leftovers cold, sliced over rice or salad, rather than reheating them. Freeze leftovers in a sealed freezer-safe container for up to 2 months for best quality; thaw in the refrigerator and reheat safely.
Frequently Asked Questions
Can I cook tuna steak so it stays rare? This recipe is written to meet the USDA FSIS safe minimum temperature for fish, 145°F (63°C), so the tuna will not remain rare in the center. Some restaurant preparations are served less cooked, but that is not the doneness this home recipe recommends. Use a thermometer and follow the safe temperature guidance, especially when serving people at higher risk from foodborne illness.
Can I use frozen tuna steaks? Yes. Thaw them in the refrigerator overnight, or keep them sealed and thaw in cold water, changing the water every 30 minutes. Pat them thoroughly dry before marinating so excess moisture does not prevent browning. Do not thaw tuna on the counter, and cook it promptly once thawed.
What can I use instead of mirin? Mirin is a sweet Japanese rice seasoning wine that contributes sweetness and a mild, rounded flavor. If you cannot find it, use 1 tablespoon (15 ml) dry sherry or sake plus 1 teaspoon (4 g) sugar for the 2 tablespoons (30 ml) mirin in this recipe. The result will be less distinctly sweet and may have a slightly different aroma; a nonalcoholic option is 1 tablespoon (15 ml) water mixed with 1 teaspoon (4 g) sugar.
Can I marinate the tuna overnight? It is better not to. The marinade is salty and acidic, and an overnight soak can make the surface too salty or affect its texture. Keep the marinating time to 15 minutes, and do it in the refrigerator rather than at room temperature.
How can I tell whether the tuna is cooked without cutting it open? Use an instant-read thermometer inserted from the side into the center of the thickest part. Tuna color changes with variety and lighting, so appearance is not a dependable safety check. For this recipe, each steak should reach 145°F (63°C) before serving.
Can I prepare the sauce in advance? You can mix the sauce a day ahead and keep it covered in the refrigerator. Before using it, separate the portion for serving with a clean spoon, then marinate the tuna in the remainder for 15 minutes. Heat the reserved portion until gently simmering, and never pour raw-fish marinade over cooked steaks unless it has been thoroughly cooked separately.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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