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Tuna Steaks On The Grill

Tuna Steaks on the Grill recipe image
This dish combines the richness of seared tuna with a vibrant, aromatic sauce featuring fermented black beans, fresh ginger, and green chilies. The tuna is first lightly coated and seared to lock in moisture, then simmered briefly before being tossed in a thickened, savory glaze. The result is a tender, flaky fish with a complex umami flavor profile that balances salty, spicy, and slightly sweet notes. Served on a bed of crisp lettuce, it offers a refreshing contrast to the warm, hearty main. Perfect for a sophisticated weeknight dinner or a special weekend meal, this recipe brings restaurant-quality flavor to your home kitchen with simple, accessible ingredients.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 389.4
Description
This dish combines the richness of seared tuna with a vibrant, aromatic sauce featuring fermented black beans, fresh ginger, and green chilies. The tuna is first lightly coated and seared to lock in moisture, then simmered briefly before being tossed in a thickened, savory glaze. The result is a tender, flaky fish with a complex umami flavor profile that balances salty, spicy, and slightly sweet notes. Served on a bed of crisp lettuce, it offers a refreshing contrast to the warm, hearty main.
Ingredients
  • 1 pound Tuna Steaks
  • 1 teaspoon Salt
  • 1 teaspoon Finely chopped ginger root
  • 1/4 teaspoon White pepper
  • 1 teaspoon Cornstarch
  • 2 tablespoon Salted black beans
  • 4 stalks Green Onions with tops
  • 2 teaspoon Green chilies
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water
  • 1 teaspoon Sugar
  • 3 tablespoon Peanut oil
  • 2 teaspoon Finely minced garlic
  • 1 cup Chicken broth (or fish stock)
  • 1 bunch Spinach or red-leaf lettuce Leaves
Directions
  1. 1
    Pat tuna steaks dry with paper towels.
  2. 2
    In a small bowl, mix salt, chopped ginger, and white pepper.
  3. 3
    Coat both sides of the tuna steaks with the salt-ginger mixture.
  4. 4
    Sprinkle 1 teaspoon of cornstarch on both sides of the fish and rub gently to adhere.
  5. 5
    Cover the tuna and refrigerate for 30 minutes.
  6. 6
    Place black beans in a small bowl and cover with warm water.
  7. 7
    Let soak for 2 minutes, then drain and discard the water.
  8. 8
    Partially crush the black beans using the back of a spoon or knife handle.
  9. 9
    Cut 3 green onions diagonally into 1-inch pieces; thinly slice the remaining green onion into slivers.
  10. 10
    Remove seeds and membranes from green chilies, then slice thinly.
  11. 11
    In a small bowl, mix the remaining 1 tablespoon of cornstarch, water, and sugar; set aside.
  12. 12
    Heat a wok or large skillet over high heat until very hot.
  13. 13
    Add 2 tablespoons of peanut oil, tilting to coat the sides.
  14. 14
    Fry tuna steaks for 2 minutes per side or until browned, turning once.
  15. 15
    Reduce heat to low, cover, and simmer for 10 minutes, turning the fish once after 3 minutes.
  16. 16
    Uncover and remove the tuna from the wok; set aside.
  17. 17
    Return the wok to high heat until very hot.
  18. 18
    Add the remaining 1 tablespoon of peanut oil and tilt to coat.
  19. 19
    Add black beans, chilies, garlic, and the 1-inch green onion pieces; stir-fry for 1 minute.
  20. 20
    Add chicken broth and bring to a boil.
  21. 21
    Stir in the cornstarch-sugar mixture and cook, stirring constantly, until the sauce thickens.
  22. 22
    Return the tuna steaks to the wok and turn to coat with the sauce.
  23. 23
    Heat for 2 minutes to warm through.
  24. 24
    Line a platter with spinach or lettuce leaves.
  25. 25
    Place the tuna steaks on the bed of greens and garnish with the reserved green onion slivers.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 389.4kcal
% Daily Value *
Total Fat 22.6g35%
Saturated Fat 5.7g29%
Cholesterol 73.9mg25%
Sodium 4947.0mg207%
Total Carbohydrate 18.0g6%
Dietary Fiber 2.5g10%
Sugars 5.6g
Protein 25.5g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the tuna.

Substitutions: Use fish stock instead of chicken broth for a lighter flavor. If you cannot find salted black beans, substitute with black bean paste (dissolved in a little water) or omit for a simpler sauce.

Grilling Option: If you prefer grilled tuna, skip the wok-searing step. Grill the seasoned tuna steaks over charcoal or gas for 4-5 minutes per side, depending on thickness. Prepare the sauce separately and serve it poured over the grilled fish.

Preparation Tip: Ensure the wok is very hot before adding oil to prevent sticking. The high heat helps create a nice crust on the tuna.

Keywords: tuna, black beans, ginger, garlic, chili, green onion, seared, grilled, wok, stir fry, sauce, seafood, dinner, protein, quick, easy, healthy, umami, peanut oil, cornstarch
Read it online: https://www.chefs-mate.com/recipe/tuna-steaks-on-the-grill/