Baked Tuna Steak with Soy Sauce and Honey

Baked tuna steak with a honey, soy sauce and ginger glaze served nice and pink is a wonderful way to cook and 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.

Dishes as diverse as baked mackerel and baked cod in tomato sauce are firm favourites on my dinner table.

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 glaze.

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.

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.

Serving Suggestions

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 they require a little more planning.

If you wanted a veggie side, then something like this garlic and chilli pak choi, asparagus stir fry, or broccoli stir fry.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• 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.
• Grater.
• Quick-read meat thermometer. Optional but recommended.
• A kitchen knife and a chopping board to carve the tuna.
• A combination of weighing scales and measuring spoons.