Equipment
Ingredients
sauce
- 30 ml sesame oil
- 3 scallion, chopped
- 3 g ginger, minced
- 1 garlic, minced
- 60 ml hoisin sauce
- 60 ml lemon juice
- 30 ml balsamic vinegar
- 30 ml soy sauce
- 27 g sesame seeds
- 8 g cilantro, chopped
tuna
- 4 tuna
- 15 ml olive oil
- salt, to taste
- black pepper, to taste
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 409 kcal
- Protein
- 38 g
- Carbohydrates
- 13 g
- Fat
- 23 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 912 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 57 mg
- Potassium
- 522 mg
- Calcium
- 96 mg
- Iron
- 3.0 mg
- Magnesium
- 112 mg
- Phosphorus
- 451 mg
- Zinc
- 1.6 mg
- Vitamin A
- 989 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 8.6 mcg
- Vitamin E
- 2.3 mg
- Vitamin K
- 10 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 14.2 mcg
- Thiamin
- 0.43 mg
- Riboflavin
- 0.45 mg
- Niacin
- 13.7 mg
- Folate
- 21 mcg
- Water
- 147 g
Sources: USDA FoodData Central
Method
Heat the sesame oil in a skillet over medium heat.
Add the chopped scallions, minced ginger, and minced garlic to the skillet and sauté for 1 to 2 minutes until fragrant.
Stir in the hoisin sauce, lemon juice, balsamic vinegar, soy sauce, sesame seeds, and cilantro.
Pour the completed sauce into a small bowl and set aside.
Preheat the grill to medium-high heat (approximately 200°C/400°F).
Brush both sides of the tuna steaks evenly with olive oil.
Season the tuna steaks with salt and pepper on both sides.
Grill the tuna for 2 to 3 minutes per side for rare (52°C/125°F), or longer until it reaches 63°C/145°F if you prefer it well-done.
Serve the grilled tuna steaks immediately with the ginger-sesame sauce on the side.
Chef's Notes
- For the best sear, ensure your grill is properly preheated and clean. A hot grill will prevent the tuna from sticking and create those desirable grill marks.
- Don't overcook the tuna! Tuna is best served rare to medium-rare. Use a meat thermometer to precisely achieve your desired doneness, as overcooked tuna can become dry and tough.
- Taste and adjust the sauce before serving. You might want to add a pinch more chili flakes for heat, or a touch more sweetener if your hoisin is less sweet.
- Allow the tuna to rest for a minute or two after grilling before slicing. This helps to redistribute the juices, ensuring a more succulent final product.
Storage
Refrigerator: 2 days — Store sauce and tuna separately for best quality.
Reheating: Gently warm sauce in a pan; serve tuna cold or at room temperature to avoid overcooking.
Troubleshooting
Tuna is dry and tough
Cause: Overcooking beyond medium-rare
Fix: Cannot be fixed
Prevention: Use a meat thermometer and remove from heat at 52°C/125°F for rare.
Sauce is too salty
Cause: Soy sauce or hoisin reduction
Fix: Add a teaspoon of water or an extra squeeze of lemon juice to balance.
Prevention: Use low-sodium soy sauce and do not boil the sauce for too long.
Cultural Context
While tuna is a globally consumed fish, the combination of ginger, sesame, soy, and hoisin in this sauce draws inspiration from East Asian flavor profiles, particularly Chinese and Japanese cuisines. These ingredients are foundational to many marinades and dipping sauces in these regions, creating a fusion element when paired with the Western technique of grilling steak-cut fish.
