Fresh Tuna Steaks

  • Servings: 2 per steak
  • Prep time: ~ 5 minutes
  • Cook time: ~ 10 minutes


  • 1/4 cup soy sauce
  • 1 tablespoon Mirin
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 1/2 cup sesame seeds
  • 1 tablespoon olive oil

A dear friend went deep sea fishing and was kind enough to bring us back some gorgeous tuna steaks. I hope to be able to take the kids deep sea fishing one day. I have fond memories of seeing my father truly happy on our few fishing excursions.

We were not expecting the gift and quickly changed the menu for the night as soon as we saw the fresh catch. My husband looked up a quick sauce on the internet and we started gathering the ingredients.

To make the sauce, add 1/4 cup soy sauce, 1 tablespoon Mirin, 1 tablespoon honey, and 2 tablespoons sesame oil in a bowl. Divide the mixture into two parts. Add the 1 tablespoon of rice wine vinegar to one of the bowls. Use this bowl for a dipping sauce. We did not use the Wasabi paste for the dipping sauce since the kids would say the meal was “too spicy.”

Then spread 1/2 cup of sesame seeds onto a plate and coat the tuna with soy sauce and press the tuna onto the sesame seeds to coat all sides.  We did not have enough sesame seeds to really coat them as you will see in the picture. Add one tablespoon or more of olive oil to the skillet.  This recipe is from

As soon as the olive oil sizzles, throw the steaks on the cast iron skillet. Since our fish was so fresh, we could have seared them but I prefer mine medium. You may sear them if you buy sushi grade tuna. It took about 5 minutes for each side with the thickness of these steaks. We poured the sauce on the fish instead of dipping it.  What a treat!

Tim, thank you again for the fresh tuna.


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Recipe by Back To Organic at