Ingredients with Measurements:
- 4 tuna steaks (6 oz. each)
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp. grated fresh ginger
- 2 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 1 tbsp. chopped fresh cilantro (optional)
Special equipment needed:
- Grill
- Basting brush
Step-by-step instructions:
1. In a small saucepan, combine orange juice, soy sauce, honey, ginger, garlic, and red pepper flakes. Bring to a boil over medium-high heat, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the glaze has thickened.
2. Preheat grill to medium-high heat.
3. Season tuna steaks with salt and pepper, then brush with olive oil.
4. Grill tuna steaks for 3-4 minutes per side, or until cooked to your desired level of doneness.
5. Brush tuna steaks with orange-ginger glaze during the last minute of grilling on each side.
6. Remove tuna steaks from grill and let rest for 5 minutes.
7. Serve tuna steaks with remaining glaze and garnish with chopped cilantro, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill temperature: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Protein: 40g
- Carbohydrates: 12g
- Fiber: 0g
- Sugar: 10g
- Sodium: 900mg
Substitutions for ingredients:
- Orange juice: Pineapple juice or apple juice
- Soy sauce: Tamari or coconut aminos
- Honey: Maple syrup or agave nectar
- Fresh ginger: Ground ginger
- Red pepper flakes: Cayenne pepper or chili powder
- Olive oil: Vegetable oil or canola oil
- Cilantro: Parsley or green onions
Variations:
- Add a squeeze of lime juice to the glaze for a citrusy twist.
- Substitute tuna steaks with salmon or swordfish.
- Grill some pineapple slices and serve them alongside the tuna steaks.
Tips and tricks:
- Make sure your grill is clean and well-oiled before grilling the tuna steaks.
- Don't overcook the tuna steaks, as they will become dry and tough.
- Let the tuna steaks rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover tuna steaks in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place tuna steaks in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve tuna steaks on a bed of rice or quinoa.
- Garnish with orange slices and cilantro sprigs.
Garnishes:
- Chopped cilantro
- Orange slices
- Green onions
Pairings:
- Grilled vegetables, such as zucchini or bell peppers
- Roasted sweet potatoes
- Steamed broccoli
Suggested side dishes:
- Cucumber salad with sesame dressing
- Grilled corn on the cob
- Garlic bread
Troubleshooting advice:
- If the glaze is too thin, simmer it for a few more minutes until it thickens.
- If the tuna steaks are sticking to the grill, brush them with more oil before grilling.
Food safety advice:
- Make sure the tuna steaks are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Tuna is a popular fish for grilling and is often used in Japanese cuisine for dishes such as sushi and sashimi.
Flavor profiles:
- The orange-ginger glaze adds a sweet and tangy flavor to the grilled tuna steaks.
Serving suggestions:
- Serve grilled tuna steaks with a side of steamed rice and grilled vegetables for a complete meal.
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