Baked Tuna Steak With Sesame-Miso Glaze Recipe

The ingredients for this dish are fairly simple and, if you have any experience cooking Asian dishes, you might already have them in your pantry. The glaze for the fish is a mixture of miso, sesame oil, and mirin. 

Miso is a traditional Japanese product made by fermenting soybeans with salt. It's a culinary staple in Japan and comes in various types, including white (shiro), red (aka), and mixed (awase) — each offering a different depth and complexity of flavor. It is rich in umami and can offer a pleasant saltiness with notes of caramel. 

The sesame oil adds notes of toasty nuttiness. Always opt for toasted sesame oil for this recipe, as the flavor has been more fully developed. 

Mirin is a sweet rice wine that's a staple in Japanese cooking. It's similar to sake, but has a lower alcohol content and higher sugar content, giving it a distinct sweet flavor. Mirin is typically used for cooking rather than drinking. It adds a nice sweetness to the glaze without adding any actual sugar.

The tuna itself can be found at many grocery stores. If you can, look for fresh steaks that are bright red in color. Avoid any with darker red tones as that can indicate a cut that has some of the bloodline, which can add an unpleasant taste. 

To top everything off, you'll finish the dish with some toasted sesame seeds and a bit of sliced scallion. The seeds at a nice crunchy texture and the scallion adds a nice pop of greenery.

The process of glazing the tuna steaks is a delicate and important step in this recipe, but it's much easier than you might think. Start by making sure your tuna steaks are clean, dry, and laid out on a clean, flat surface — a chopping board or baking sheet will work just fine. Have your delicious miso glaze ready in a bowl. 

Now, for the fun part. You'll need a good-quality pastry brush; if you don't have one, a clean, unused paintbrush or even the back of a spoon can do in a pinch. Dip it into your glaze, then begin brushing the glaze over the surface of each tuna steak. Make sure to coat every inch, paying close attention to the edges and any natural crevices in the fish, where you can layer in extra flavor.

The aim here is to get a good, even layer of glaze all over the steaks, which will give your tuna that beautiful, glossy finish and robust flavor in the final result. You should see the steaks start to take on a rich, appetizing color from the glaze, a tantalizing preview of the wonderful meal to come. Take your time with this step; it's a bit of culinary self-care, the kind of simple kitchen task that's quietly satisfying. Once your tuna steaks are thoroughly coated, they're ready to go into the oven and transform into something truly special.

Remove the tray from the oven and reveal your beautifully glazed, perfectly cooked tuna steaks. Allow them a moment to cool slightly, absorbing the aromas that fill your kitchen. The next stage of this recipe involves adding an extra layer of flavor and texture. Reach for your sesame seeds and sprinkle them over the still-warm tuna steaks. They should adhere to the sticky glaze, providing a lovely contrast with their subtle crunch and nutty taste. Add the finely chopped scallions to bring a pop of color and a hint of freshness to the dish, cutting through the rich miso glaze with their mild onion-like flavor.

Finally, it's time to complete this meal with the perfect accompaniment, steamed white rice. The neutral canvas of the rice is an ideal partner for the strong, umami flavors of the tuna, absorbing any extra glaze and providing a soft, comforting texture. While steamed white rice is a classic accompaniment to miso-glazed tuna steaks, there are plenty of other exciting sides to consider. Japanese soba or udon noodles, for instance, tossed in a light peanut sauce, would make a delicious pairing.