Marinated Tuna Recipe

Prepare the tuna

Pat the tuna dry with paper towels. Trim any sinew and cut into 6–8 equal portions (around 1 to 1.5-inch thick steaks or 3/4–1 inch cubes if making poke). Lightly season both sides with kosher salt and freshly ground black pepper. Place the pieces on a plate or shallow tray while you make the marinade.

Make the marinade

In a medium bowl, whisk together soy sauce, mirin, rice vinegar, sesame oil, fresh lemon juice, grated ginger, minced garlic, and honey until honey dissolves. Taste and adjust balance: add an extra 1/2 teaspoon honey for sweetness, 1/2 teaspoon rice vinegar for more acidity, or 1 teaspoon soy for saltiness if needed.

Marinate the tuna

Place the tuna portions in a resealable plastic bag or a shallow nonreactive dish. Pour the marinade over the tuna ensuring all pieces are coated. Add sliced green onion and thinly sliced red chili (if using). Seal or cover and refrigerate. Marinate for 15–30 minutes for steaks (do not exceed 45 minutes to avoid 'cooking' the tuna). For poke-style cubes, 10–20 minutes is sufficient.

Sear (optional) and finish

If serving seared tuna steaks: remove tuna from marinade (reserve marinade). Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 teaspoon neutral oil and swirl to coat. Sear tuna steaks for 30–45 seconds per side for rare (longer if you prefer medium). Transfer to a cutting board and rest 2 minutes, then thinly slice across the grain. If serving raw (carpaccio/poke), skip the searing step and proceed to plating.

Reduce reserved marinade (optional glaze)

If you reserved marinade for a glaze, bring it to a boil in a small saucepan and simmer 2–3 minutes to kill any raw fish bacteria and slightly thicken. Remove from heat and stir in toasted sesame seeds. Let cool slightly before drizzling over the tuna.

Plate and garnish

Arrange sliced or cubed tuna on a serving plate. Drizzle a small amount of the reduced marinade or a few teaspoons of the fresh marinade (if using immediately and only if it has not contacted raw tuna) over the fish. Sprinkle toasted sesame seeds and remaining sliced green onion on top. Add extra lemon wedges or a sprinkle of microgreens if desired. Serve immediately.

Safety note

Do not reuse unboiled marinade that has been in contact with raw tuna unless you have boiled it for at least 2–3 minutes. Keep marinated fish refrigerated and consume within the day for best quality.