How to Cook Tuna Steak with a Miso Marinade

By Marge Perry & David Bonom

  • Yield:

    4 Servings


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


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


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


  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.