Tuna Steaks Glazed with Ginger, Lime, & Soy
Submitted by puppypepper
Thick tuna steaks marinated in ginger, lime, and soy then broiled to a caramelized glaze deliver restaurant-quality seafood in just 20 minutes for impressive weeknight dinners.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
50 minThis Asian-inspired tuna recipe transforms fresh steaks into glossy, golden fillets with a punchy marinade that balances tangy citrus, savory soy, and warming ginger.
The high heat of the broiler creates a beautiful caramelized crust while keeping the center tender and just barely cooked through.
Serve over jasmine rice with steamed bok choy for a complete meal that tastes far more complex than its simple ingredient list.
Pro Tips
- Don’t overcook: Tuna is best served medium-rare to medium; it should be pink in the center and reach an internal temperature of 125°F for optimal texture.
- Watch the broiler: The sugars in the marinade can burn quickly, so keep a close eye during the final minutes and adjust the rack if needed.
- Use fresh ginger: Freshly grated ginger root delivers a bright, spicy kick that ground ginger simply can’t match in this marinade.
Ingredients
Directions
Whisk ingredients in small bowl.
Pour marinade over fish and turn to coat.
Cover and let marinade for 30 min at room temperature, or 1 hr. in the refrigerator, turning fish over once or twice and spooning marinade over.
Preheat broiler.
Broil fish 4 in. from heat source until glazed and golden, basting twice with marinade, approx. 3 min.
Carefully turn fish over.
Broil until glazed and just cooked.
Transfer to plate and spoon juice over top.
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