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Tuna steak in soy-honey sauce with lime

Author
Cookinero 12 Apr 2025
8440
Tuna steak in soy-honey sauce with lime

Sea fish tuna is a fish with red meat. It is an interesting fact that parasites practically do not start in tuna, which is why its meat is great for eating raw. In this recipe, we offer you to cook tuna fillet in a marinade of soy sauce, honey with ginger and lime. Recommended roasting is medium.

How to cook Tuna steak in soy-honey sauce with lime

Step 1

Tuna steak in soy-honey sauce with lime

Prepare the dressing: mix soy sauce, vegetable oil, honey, lime juice and ground ginger.

Step 2

Tuna steak in soy-honey sauce with lime

When mixing the marinade, add the dried herbs and blend until smooth.

Step 3

Tuna steak in soy-honey sauce with lime

Marinate tuna fillet for 20 minutes.

Step 4

Tuna steak in soy-honey sauce with lime

Place the tuna in a preheated frying pan, drizzled with vegetable oil.

Step 5

Tuna steak in soy-honey sauce with lime

To achieve medium-rare, you will need to fry the tuna for 3 minutes; for well-done, another 6 minutes.

Step 6

Tuna steak in soy-honey sauce with lime

Serve the dish beautifully: cut the fillet into slices, place the fish on spinach leaves, garnish with cherry tomatoes and lime, pour over teriyaki sauce. Enjoy your meal.

Tuna steak in soy-honey sauce with lime - FAQ About Ingredients, Baking Time and Storage

Yes, you can use maple syrup, agave nectar, or brown sugar as alternatives to honey for a similar sweetness in the marinade.
Marinated tuna can be stored in the fridge for up to 24 hours, but for best results, cook within 20 minutes to 2 hours to avoid over-marinating.
For a vegetarian option, try using thick slices of portobello mushrooms or firm tofu. Marinate and cook them similarly for a delicious alternative.
Use tamari or a certified gluten-free soy sauce instead of regular soy sauce to make this dish gluten-free without sacrificing flavor.
This tuna pairs wonderfully with steamed jasmine rice, quinoa, or a light cucumber salad for a balanced meal.
Yes, cooked tuna can be frozen for up to 2 months. Thaw in the fridge overnight and gently reheat in a pan to preserve texture.
Double or triple the marinade ingredients proportionally and cook the tuna steaks in batches to avoid overcrowding the pan for even cooking.
Reheat gently in a skillet over low heat for 1-2 minutes per side to avoid drying out the tuna. Microwaving is not recommended.

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