Weekend Grilled Miso Marinated Tuna with Radish Slaw and Pickled Ginger

By Marge Perry & David Bonom

  • Yield:

    4 Servings

INGREDIENTS

1 tablespoon olive oil
1 1/2 tablespoons pickled ginger , thinly sliced

Marinade:

4 tablespoons yuzu rice vinegar
3 tablespoons white miso
3 tablespoons white miso
3 tablespoons lower sodium soy sauce
2 tablespoons honey
4 (6-8 ounce) tuna steaks, 1-inch thick

Slaw:

8 medium radishes
4 mini cucumbers
1 carrot
3 tablespoons yuzu rice vinegar
4 tablespoons sugar
2 scallions, thinly sliced, divided

DIRECTIONS

  1. For the marinade, whisk the vinegar, miso, soy sauce and honey in a large bowl until smooth. Add the tuna steaks to the bowl and turn to coat. Let marinate at room temperature, turning occasionally, 20-30 minutes or up to 1 hour in the refrigerator.
  2. Meanwhile, make the slaw. Slice radishes cucumbers and carrots very thinly on a mandoline or with a knife. Combine them in a bowl with the vinegar, sugar, all but 1 tablespoon of the scallions and salt; let stand until ready to serve, tossing occasionally.
  3. Brush an Anolon Tri-Ply Clad 12-Inch Grill Pan with the oil and heat over medium-high heat. Remove the tuna from the marinade and pat dry with paper towels. Add the tuna to the grill pan and cook, turning once, 3-4 minutes per side for medium-rare. Transfer to serving plates. Toss the remaining scallions with the pickled ginger and place on top of the tuna. Serve with slaw.

Weeknight to Weekend Tuna Steaks

Citrus slaw or miso marinade – what is your Grilled Tuna Steak style?

SHOP NOW