A delightful recipe for marinated tuna steaks with a soy-ginger glaze, perfect for a healthy and flavorful meal.
In a mixing bowl, combine the garlic, soy sauce, ginger, rice vinegar, and green onion to create the marinade.
Crush the garlic and finely grate the ginger for a more intense flavor release.
Place the tuna steaks in a zip-top bag and pour the marinade over them. Seal the bag and ensure the steaks are well coated.
Massage the bag gently to evenly distribute the marinade over the tuna.
Refrigerate the bag for 30 minutes, turning it occasionally to ensure even marination.
Do not marinate for too long as the acid in the vinegar can start to 'cook' the fish.
Preheat the grill and lightly oil the grates to prevent sticking.
Use a high smoke point oil like canola or grapeseed for greasing the grill.
Remove the tuna steaks from the marinade and discard the remaining marinade.
Let the tuna sit at room temperature for a few minutes before grilling to ensure even cooking.
Grill the tuna steaks for 4-5 minutes per side, or until they reach an internal temperature of 145°F.
Avoid overcooking to keep the tuna moist and tender.
Serve the grilled tuna steaks immediately, garnished with additional chopped green onion if desired.
Pair with a side of steamed vegetables or a light salad for a complete meal.
