Pan-Seared Tuna with Ginger-Soy Glaze

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Perfectly seared tuna steaks with a sticky ginger-soy glaze, served with steamed rice and snap peas. This Japanese-inspired seafood recipe, ready in about 30 minutes, pairs tuna steaks, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 2, 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

• 12 oz tuna steaks
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp ginger
• 2 garlic cloves
• 1 cup brown rice
• 1 cup snap peas
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1/4 tsp salt

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat tuna steaks dry and season both sides with 1/4 tsp salt. Heat sesame oil in a cast-iron skillet over high heat until shimmering.
2. Step 2: Sear tuna for 2 minutes per side for medium-rare, then remove and set aside. Add minced ginger and garlic to the pan, cooking for 30 seconds until fragrant.
3. Step 3: Stir in soy sauce, rice vinegar, and 1 tbsp water. Simmer for 2 minutes until reduced by half and slightly syrupy.
4. Step 4: Pour glaze over seared tuna, turning to coat. Meanwhile, cook brown rice according to package directions. Steam snap peas for 3-4 minutes until bright green. Serve tuna over rice with snap peas and sprinkle with sesame seeds.