Soy Lime Marinated Grilled Tuna with Cucumber Salad
Elevate your weeknight dinner with this vibrant Soy Lime Marinated Grilled Tuna with Cucumber Salad! This recipe pairs tender, flaky tuna steaks marinated in a zesty blend of soy sauce, fresh lime juice, honey, garlic, and ginger with a refreshing cucumber salad tossed in a tangy rice vinegar dressing. The tuna is quickly grilled to perfection, offering a smoky char that complements the bright, herbaceous notes of cilantro and the subtle crunch of toasted sesame seeds. Ready in just 30 minutes, this dish is a flavorful, healthy, and visually stunning meal perfect for summer evenings or any time you crave fresh, Asian-inspired flavors. Serve it as a light main course or as part of a vibrant seafood spread.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Fresh tuna steaks
- 0.25 cup Soy sauce
- 3 tablespoons Fresh lime juice
- 1 tablespoon Honey
- 2 cloves (minced) Garlic
- 1 teaspoon (grated) Fresh ginger
- 2 tablespoons Sesame oil
- 2 medium (sliced thinly) Cucumber
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 piece (thinly sliced) Red onion
- 0.25 cup (chopped) Fresh cilantro
- 1 tablespoon Toasted sesame seeds
- 1 tablespoon Neutral oil (for grilling)
- 0.5 teaspoon (freshly ground) Black pepper
Instructions
In a medium bowl, combine soy sauce, lime juice, honey, minced garlic, and grated ginger. Whisk well to make the marinade.
Place the fresh tuna steaks in a shallow dish or resealable plastic bag. Pour the marinade over the tuna, ensuring all pieces are coated. Cover and refrigerate for 20-30 minutes.
Meanwhile, prepare the cucumber salad. In a large bowl, whisk together rice vinegar, sugar, and salt until the sugar is dissolved.
Add the thinly sliced cucumbers, red onion, and chopped cilantro to the bowl. Toss to coat the vegetables evenly in the dressing. Set aside to allow the flavors to meld.
Preheat your grill or grill pan to medium-high heat. Lightly brush the surface with neutral oil to prevent sticking.
Remove the tuna steaks from the marinade, allowing excess liquid to drip off. Sprinkle each steak with freshly ground black pepper.
Grill the tuna steaks for 2-3 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for a slightly pink center.
Once cooked, transfer the tuna steaks to a plate and let rest for a few minutes.
Serve the grilled tuna steaks on a platter alongside the cucumber salad. Garnish with a sprinkle of toasted sesame seeds for added texture and flavor.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 3808 mg | 166% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 13.7 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5192 mg | 110% | |
*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.
