This baked tuna steak with soy sauce and honey is one of those recipes that looks fancy but takes almost no effort. It’s the kind of dish I turn to when I want something wholesome and impressive, but I don’t have the time (or patience) for something elaborate.
Fresh tuna, quickly seared and baked with a sticky glaze made from soy sauce, honey, and a hint of ginger—it’s sweet, salty, and savory all in one bite. Serve it nice and pink inside, and it’ll melt in your mouth.
This dish is on my regular weeknight rotation. It’s ready in under 30 minutes, and if you pair it with a chilled noodle salad, dinner practically makes itself.
Why I Keep Coming Back to This Tuna
This recipe is my go-to when I want to break free from the usual canned tuna routine. Don’t get me wrong—canned tuna has its place (hello, tuna sandwiches on busy afternoons). But when I spot a good piece of fresh tuna at the fish counter, I can’t resist.
Cooking tuna this way—just a quick sear, followed by a short bake—keeps the center tender and blush pink. That’s how I personally like it. Think of it like the ocean’s version of a medium-rare steak.
What makes it even better is the glaze. The soy sauce adds umami, the honey brings a light sweetness, and the ginger gives it a soft, warming kick. It’s just a great balance. I’ve tried fancier marinades over the years, but I always come back to this one because it just works.
Let’s Talk Tuna Tips (From My Kitchen)
What temp should I cook the tuna to?
Honestly, it depends on how you like your tuna, but for this recipe, I aim for about 115-120°F (45-50°C) in the center. That gives me that beautiful rare-to-medium-rare pink.
I always use a quick-read thermometer—super handy, especially if you’re new to cooking fresh tuna. Tuna continues to cook even after it’s out of the oven, so pull it a little early if you’re unsure.
Can I use thin slices of tuna?
I wouldn’t recommend it for this version. Thin steaks cook way too fast and don’t give you that juicy center. What I do when I only have thinner slices is skip the oven altogether—just sear the fish in a very hot pan and pour the glaze right in to finish cooking. Works great for a quicker lunch.
Want to make this for a crowd?
Absolutely. If you’re hosting and want a showstopper that doesn’t keep you tied to the stove, just scale up the tuna block. Use the biggest pan you can for searing, then move it to the oven. The total cook time may go up a bit—maybe 10–15% more—but check the temperature and pull it early to rest.
One thing I learned the hard way: tuna doesn’t like being overcooked or resting too long, so slice and serve fairly soon after baking.
Can I make this ahead?
I’d say no. This one’s best fresh out of the oven. Once tuna sits, the texture changes quickly—it can dry out and lose that beautiful soft center. If you’re prepping for dinner guests, just have everything else ready to go so the tuna can be the last-minute hero.
What I Like to Serve With It
You’ll see in the photos I paired this with a cold soba noodle salad. It’s honestly the perfect side—light, easy, and you can make it ahead. I usually toss it with a little sesame oil, rice vinegar, and sliced green onions. Done.
If I want something warm and cozy, I go for yaki udon or sweet chili noodles. Both play really well with the tuna glaze and can turn this into a full-on noodle night.
Craving something green? Try a quick garlic-chili pak choi or a stir-fried asparagus dish. I love how the fresh crunch of veggies balances the richness of the tuna.
My Kitchen Setup for This Dish
Nothing fancy needed here—just a few basics that most home cooks already have. Here’s what I use every time I make this:
- A solid nonstick frying pan that can handle high heat
- A small saucepan to mix and heat the glaze
- A roasting tin lined with parchment paper
- My trusty meat thermometer (not required, but I swear by it)
- A sharp knife and chopping board for carving
And honestly, that’s it. No mixers, processors, or gadgets—just you, your pan, and a gorgeous piece of tuna.
Baked Tuna Steak
When dinner needs to be fast, fresh, and full of flavor, this baked tuna steak recipe is my go-to. Thick, juicy tuna is quickly seared, then finished in the oven with a glossy glaze made from soy sauce, honey, and fresh ginger. It’s sweet, savory, and perfectly satisfying in just 25 minutes.
Ingredients
- 1 tablespoon groundnut oil (or any neutral oil)
- 50g honey (about 2½ tablespoons)
- 35g fresh ginger (about thumb-sized), peeled and grated
- 4 tablespoons dark soy sauce
- ½ tablespoon Chinkiang vinegar (or substitute with balsamic)
- Pinch of MSG (optional, for umami boost)
- 375–400g fresh tuna steak (about 14 oz)
Instructions
- Start by warming up the glaze. Add the grated ginger to a small saucepan, then stir in the soy sauce, honey, vinegar, and a pinch of MSG if you're using it. Bring it all to a boil over high heat, then lower the heat and let it simmer for a couple of minutes until slightly thickened.
- While the glaze bubbles away, get your tuna ready. Rub it with the oil on all sides. Heat a nonstick pan until it's smoking hot, then give the tuna a quick sear—just enough to develop color all around without cooking it through.
- Take the pan off the heat and drizzle some of that warm glaze over the tuna, turning it to coat evenly.
- Now transfer the tuna to a small baking tin lined with parchment. Pour over the rest of the glaze and pop it into a preheated oven at 200°C (400°F). Let it bake for 10 to 15 minutes—just until the center hits about 40–45°C (105–115°F). That will give you a beautifully pink and tender middle after it rests.
- Once it’s out of the oven, let the tuna sit for a few minutes to settle. Then slice and serve warm.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 345845Total Fat 11815gSaturated Fat 3034gTrans Fat 0gUnsaturated Fat 7330gCholesterol 92080mgSodium 95663mgCarbohydrates 25gFiber 1gSugar 21gProtein 56173g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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