Japanese Grilled Tuna with Yuzu Glaze
Tender tuna steaks glazed with a tangy yuzu-honey mixture, served with pickled vegetables and rice. This japanese-inspired seafood (gluten-free) ready in about 25 minutes pairs tuna steak, yuzu juice, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs tuna steak
- 2 tbsp yuzu juice
- 1 tbsp honey
- 1 tbsp soy sauce
- 1/2 cup pickled radish
- 1 tbsp sesame seeds
Instructions
- Step 1: In a large mixing bowl, combine 2 tbsp yuzu juice, 1 tbsp soy sauce, and 1 tbsp honey. Add the 2 lbs tuna steak, ensuring it is fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for 15 minutes, turning the tuna halfway through to ensure even coating. Tip: The marinade’s acidity from yuzu helps tenderize the tuna while the honey adds a subtle sweetness.
- Step 2: Preheat a grill or grill pan over high heat until it’s hot enough that a drop of water sizzles immediately. Lightly oil the grates with 1 tbsp olive oil (not specified in ingredients, but necessary for searing). Remove the tuna from the marinade, letting any excess liquid drip off, then place it on the grill. Cook for 4 minutes per side, or until the edges curl slightly and the surface is seared with visible grill marks. Tip: Avoid flipping too early—let the tuna develop a golden crust before turning.
- Step 3: While the tuna rests for 2 minutes (covered with foil), arrange the 1/2 cup pickled radish on a serving platter. Drizzle any remaining marinade over the grilled tuna, then place it on top of the radish. Sprinkle 1 tbsp sesame seeds evenly over the tuna and radish. Tip: The pickled radish’s crunch contrasts with the tuna’s tenderness, and the sesame seeds add a nutty finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Japanese Grilled Tuna with Yuzu Glaze take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Japanese Grilled Tuna with Yuzu Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tuna steak from drying out.
Can I substitute ingredients in Japanese Grilled Tuna with Yuzu Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Japanese Grilled Tuna with Yuzu Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Japanese Grilled Tuna with Yuzu Glaze gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many seafood recipes and this is hands down the best.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
