Tuna steaks are delicious when the exterior is browned but the center is rare. These steaks can be done on an outdoor grill, but when that isn’t feasible, the convection oven does a wonderful job.
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup freshly squeezed orange juice
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 slice fresh ginger, crushed (about 1/3 inch thick)
- 1 teaspoon cornstarch
- Four 6- to 8-ounce tuna steaks, 1 to 1½ inches thick
- Olive oil
1. Combine the soy sauce, honey, orange juice, sesame oil, garlic, ginger, and cornstarch in a heavy, zip-top plastic bag and add the tuna steaks. Close the bag and marinate the fish for 2 to 4 hours in the refrigerator.
2. Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Place a wire rack on top of a shallow-rimmed roasting pan. Rub the rack with oil.
3. Remove the tuna steaks from the marinade and rub with olive oil. Place on the rack in the roasting pan and roast for 5 to 6 minutes, turning once, until the surface of the tuna is browned but the center is still red.
Nutritional information is based on using 6 oz tuna steaks.