Ingredients
Method
- Combine coconut aminos, sesame oil, garlic, ginger, honey, salt, pepper, and red pepper flakes in a bowl to make marinade
- Drizzle 1 tbsp oil over each tuna steak and pat to evenly coat all surfaces
- Seal the steaks in a plastic bag and refrigerate for 30-120 minutes
- Brush grill grates with an oil-soaked paper towel and preheat to 350-400°F (175-200°C) for 10 minutes. Use a stovetop grill pan if a real grill is unavailable
- Place the tuna steaks on the hot grates, spacing at least 1 inch apart to prevent sticking
- Cook 2-3 minutes per side for a rare to medium-rare finish
- Transfer steaks to a plate and tent with foil. Let rest for 5 minutes to redistribute juices
- Slice against the grain and serve with warm white rice, grilled vegetables, or quinoa
Notes
For gluten-sensitive diets: Substitute 1 tbsp coconut aminos with tamari in the marinade
Adjust red pepper flakes to control heat intensity
Avoid over-seasoning with additional salt due to coconut aminos' natural sodium
Use a meat thermometer for precise doneness: 125°F (52°C) rare, 135°F (57°C) medium-rare
Resting after grilling enhances juiciness and prevents dry meat when slicing
Adjust red pepper flakes to control heat intensity
Avoid over-seasoning with additional salt due to coconut aminos' natural sodium
Use a meat thermometer for precise doneness: 125°F (52°C) rare, 135°F (57°C) medium-rare
Resting after grilling enhances juiciness and prevents dry meat when slicing