Tuna steaks are a perfect candidate for grilling, and our sweet, tangy glaze will keep them moist and flavorful. Use salmon instead of tuna if you like!
Serves: 4 Preparation time: 15′ Cooks in: 10′ Ready in: 25′
4 tuna steaks (200 g each), or salmon, fresh or frozen
mixed greens salad, for serving
For the spice & honey glaze:
¼ cup honey
2 tbsp extra-virgin olive oil
¼ cup soy sauce
½ tsp pink peppercorns, crushed
¼ tsp cumin or coriander powder
¼ tsp ginger powder
salt, freshly ground black pepper
For the glaze: Whisk all ingredients in a small bowl. Season to taste with salt and pepper.
Rinse tuna steaks and pat dry with kitchen paper. Brush with 2 tbsp of the glaze, season with salt and pepper and rub steaks.
Preheat your grill. Brush with oil a medium, non-stick baking pan and transfer tuna steaks. Grill for 3-4 minutes on each side (depending on their thickness), until nicely browned and cooked, but still juicy.
Serve hot with mixed greens salad and the rest of the glaze alongside.
Photo – Food styling: Antonia Kati