This quick soy-sesame marinade is perfect on ahi tuna steaks, tenderizing the meat with rice vinegar, gluten-free soy sauce, fresh ginger and a little maple syrup for sweetness. It’s the best 5-minute marinade for grilled or seared tuna, but you can also use it for crudo, poke and as a dipping sauce for the finished meal.
When it’s too hot to turn on my oven, I love reaching for freshly caught ahi tuna steaks. Even if you are breaking out a grill or turning to the stovetop, the tuna itself only needs a few minutes for a good sear. I’ve developed this marinade recipe to pack a ton of flavor, require only a quick marinating, and double as a dipping sauce for the finished sliced tuna steaks.
The combination of fresh ginger with soy sauce (or gluten-free tamari) and sesame oil is a classic flavor profile you see with sushi grade tuna in many restaurants. I usually find myself going the Japanese or Asian-inspired route when I’m making tuna at home (though this Dijon fresh tuna burger recipe is also a favorite).
The rice vinegar tenderizes the fish without causing it to cook in its own acid (like many ceviche marinades, which use citrus as the base). This also allows you to marinate the tuna in advance—even overnight!
How to marinate ahi tuna steaks
Many tuna marinades go the spicy route, but I’ve kept this one sweet and savory with a generous dollop of maple syrup or honey to create that sticky caramelization when the steaks hit the grill or pan.
If you want something that packs more heat, you can substitute thinly sliced ahi tuna in this scallop crudo recipe. Another raw bar favorite I make all summer long!
Ways to use this ahi tuna marinade
- Marinate fresh ahi tuna in the sauce for at least 10 minutes—but can be as long as overnight without compromising the integrity of the raw fish
- Grill or sear the ahi tuna steaks and thinly slice. Serve with scallions and the marinade as a dipping sauce.
- Cube the ahi tuna steaks and toss them with the marinade. Serve as a tartare with tortilla chips or on top of poke bowls.
If you need more serving guidance than what I’ve included in the recipe card below, you can check out my recipe for ahi tuna poke bowls, which has a wonderful slaw involved!
Read on for the best ahi tuna steak marinade for grilling—I guarantee it will be a regular on your weeknight rotation!
With health and hedonism,
Phoebe
Soy-Ginger Ahi Tuna Marinade
For medium-rare tuna steaks, sear in a large cast iron pan over high heat for 1 to 2 minutes per side, or until a crust has formed and there’s a thin layer of opacity up the side. For grilled ahi tuna steaks, cook over a high flame for 1 to 2 minutes per side.
To serve the marinated ahi tuna, thinly slice after resting the steaks for 5 minutes. Drizzle the reserved sauce over the top and serve on a platter as is, or over sushi rice with avocado and cucumber. Cilantro, sesame seeds and scallions make great garnishes.
Ingredients
- ¼ cup gluten-free tamari or soy sauce
- 2 tablespoons rice vinegar unseasoned
- 2 tablespoons sesame oil
- 2 teaspoons maple syrup or honey
- 2 teaspoons grated fresh ginger
- ½ teaspoon sea salt
- 2 pounds ahi tuna steaks
Instructions
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In a small mixing bowl, whisk together the gluten-free tamari, vinegar, sesame oil, maple syrup, grated ginger and sea salt. Remove half the marinade (1/4 cup) to a serving bowl and place the remaining marinade in a shallow dish or resealable plastic bag.
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Add the ahi tuna steaks to the dish or bag and flip around in the marinade until coated. Marinate for at least 10 minutes (or overnight in a resealable container) before grilling the steaks or searing them on the stove (see notes). Thinly slice the tuna and serve alongside the remaining marinade as a dipping sauce with the optional garnishes.