Grilled Tuna Steaks with Wasabi and Toasted Coconut
Elevate your grilling game with these Grilled Tuna Steaks with Wasabi and Toasted Coconut—a bold, flavor-packed dish that’s both sophisticated and surprisingly simple to prepare. Featuring meaty, fresh tuna infused with a savory marinade of soy sauce, sesame oil, wasabi, and a hint of honey and lime juice, this recipe strikes the perfect balance between tangy, spicy, and umami-rich flavors. The finishing touch comes in the form of golden, toasted coconut and a drizzle of reduced marinade, adding texture and depth to every bite. Ready in just 30 minutes, this recipe is ideal for weeknight dinners or special occasions, pairing beautifully with steamed rice or grilled veggies. Perfectly grilled and easy to customize, these tuna steaks are a must-try for seafood lovers seeking a fusion of tropical flair and Japanese-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces (6-ounce each) Fresh tuna steaks
- 0.25 cup Soy sauce
- 2 tablespoons Sesame oil
- 2 teaspoons Wasabi paste
- 1 tablespoon Honey
- 2 tablespoons Lime juice
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon, grated Fresh ginger
- 2 stalks, finely sliced Green onions
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium bowl, whisk together the soy sauce, sesame oil, wasabi paste, honey, lime juice, and grated ginger to create the marinade.
Rinse the tuna steaks under cold water and pat them dry with paper towels.
Place the tuna steaks in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover and refrigerate for 15–20 minutes.
Meanwhile, in a dry skillet over medium heat, add the shredded coconut, stirring occasionally, until it turns a golden brown color (approximately 3–5 minutes). Set aside to cool.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the tuna steaks from the marinade and season both sides with salt and black pepper. Reserve the remaining marinade.
Place the tuna steaks on the grill and cook for 3–4 minutes on each side for medium-rare, or until desired level of doneness is achieved.
While grilling, transfer the reserved marinade to a small saucepan and bring it to a simmer over medium heat. Allow it to reduce slightly, creating a flavorful sauce.
Remove the tuna steaks from the grill and let rest for 2–3 minutes.
To serve, drizzle the reduced marinade over the grilled tuna steaks and garnish with toasted coconut and sliced green onions.
Serve immediately with steamed rice or grilled vegetables, if desired.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.9 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1064 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
