Baked tuna steak with a honey, soy sauce and ginger glaze served nice & pink is a wonderful way to cook & serve fish for a midweek meal.
Cooking this tuna is remarkably simple and quick too, it will go from your fridge to your table in well under 30 minutes.
Roasted Glazed Tuna Steak
This wonderfully simple and outrageously delicious baked tuna steak joins plenty of oven-roasted fish recipes here on my website.
Tuna is a wonderful fish most often consumed from a tin, but it is a wonderful indulgence when cooked fresh.
It is best served pink as I do hear and with my seared tuna steak with capers and parsley sauce recipe.
Here the tuna is quickly seared over a fierce heat and then given a simple honey and soy sauce marinade.
Then it is thrown in a hot oven for 10 minutes to get that glaze nice and set before being carved and served. Beautiful simplicity and I love it!
Frequently Asked Questions
What temperature should tuna be cooked to?
if it is of a sufficient grade tuna can be served raw, so as long as you are buying wisely it really is up to you!
This dish is aimed at serving tuna (when it is carved) at an internal temperature of around 45-50°C or 115-120°F.
You can, of course, cook this more or less, but the more you cook the tuna the more difficult it will be to slice.
Can I cook this with sliced tuna?
You really need a large “lump” of tuna steak for this recipe and carve it later because thin tuna steaks will cook too quickly.
If you wanted to make this with pre-cut tuna steaks then I would do it all in the pan. Sear them in a fiercely hot pan, then pour over the glaze and cook until your desired level of “doneness”.
Can I scale this up to feed more people?
Yes, this makes a spectacular centrepiece for a special meal or dinner party. You can go as large as your pan for searing will allow and the cooking time will only increase by 10-20%.
Make sure you use a meat thermometer to check the temperature and remove it a little earlier, may 5-10°F.
Tuna cooks on much more quickly than roasted meat when rested, and as a result, it can overcook.
Can I cook this in advance?
No, this dish really does need to be cooked and eaten immediately.
I have served my baked tuna steak with my delicious and simple soba noodle salad in these pictures.
Mainly because it is super low maintenance and can be prepared in advance, oh yeah it is also a perfect match in terms of flavour.
Other noodle dishes that work particularly well would be my yaki udon noodle stir fry, sweet chilli noodles and sweet and sour stir-fried noodles. All of these are best-served warm so require a little more planning.
I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Nonstick frying pan. so long as it is large enough for the tuna you are good.
- 15cm or 6″ saucepan.
- Small roasting tin.
- Baking parchment.
- Quick read meat thermometer. Optional but recommended.
- Kitchen knife and chopping board to carve the tuna.
Fish is such a great 'fast food', this baked fresh tuna steak is glazed with honey, ginger and soy sauce and it is all done and dusted in 25 leisurely minutes!
- 375-400g (140oz) Piece of Fresh Tuna Steak
- 1 Tbsp Ground Nut Oil
- 35g (Thumb sized piece) Ginger
- 4 Tbsp Dark Soy Sauce
- ½ Tbsp Chinkiang Vinegar
- 50g (2½ Tbsp) Honey
- Pinch of MSG
- Peel and grate the ginger and place it in a small 15cm or 6" saucepan.
- Pour the dark soy sauce, Chinkiang vinegar, honey and pinch of MSG and heat over a high heat until it boils, then reduce the heat and cook for 2-3 minutes.
- Heat a nonstick frying pan (large enough to sear the tuna) over a very high heat.
- Rub the tuna with the ground nut oil and then sear in the frying pan until nicely coloured all over.
- Remove the frying pan from the heat and pour the brown sugar and honey glaze over the tuna and then turn to coat on all sides.
- Transfer the tuna to a small baking tin that you have lined with baking parchment and pour over the glaze, transfer to a 200°C or 400°F oven and bake for 10-15 minutes. You are looking for an internal temperature of between 40-45°C or 105-115°F, this will deliver an internal temperature of around 45-50°C or 115-120°F when carved.
- Remove the tuna from the oven and allow it to rest for 2-3 minutes before carving.
Amount Per Serving: Calories: 430Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 94mgSodium: 1869mgCarbohydrates: 25gFiber: 1gSugar: 21gProtein: 61g
Calorific details are provided by a third-party application and are to be used as indicative figures only.