Click to view our Accessibility Statement

This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Grilled Miso Marinated Tuna with Radish Slaw and Pickled Ginger

Grilled Miso Marinated Tuna with Radish Slaw and Pickled Ginger

Crisp radish slaw is the perfect crunchy counterpart to grilled tuna steaks. If you can't find yuzu for the marinade (it is generally available at Asian foods stores and some grocery stores), substitute 2 tablespoons lime juice, 1 tablespoon orange juice, and one tablespoon seasoned rice and vinegar.



For the Marinade:   

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

For the Slaw:   

8 medium radishes
4 mini cucumbers
1 carrot
3 tablespoons of yuzu rice vinegar
4 teaspoons of sugar
2 scallions thinly sliced, divided
1/2 teaspoon of salt
1 tablespoon of olive oil
1 1/2 teaspoons of pickled ginger thinly sliced


  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 a Circulon 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.