Seared Tuna Steaks

Tuna is a very lean fish and could quickly dry out when cooked on a grill. Luckily with the EGG, this is less likely to happen but it is still a good idea to marinade the tuna. Adding oil to the fish greatly reduces the risk of the fish drying out. The other important part is to quickly cook the tuna for just a couple of minutes each side, ensuring that is nicely seared but also still moist within. We have used the Half Moon Cast Iron Griddle, which is optional but helps to retain moisture and keeps a certain amount of marinade in contact with the tuna whilst cooking. The grilled bok choy is a perfect accompaniment for this dish, the lime juice adds that necessary bitterness to balance the sweetness of the marinade.

2-4 Hours
30 Minutes



  • heads bok choy, halved 
  • Tuna Steaks 


  • 3 tablespoons (45 ml) soy sauce 
  • 2 teaspoons (10 ml) sesame oil 
  • 3 tablespoons (45 ml) soft brown sugar 
  • clove garlic, finely chopped 

Bok Choy Dressing

  • 1 teaspoon (5 ml) sesame seeds, toasted 
  • spring onions, thinly sliced, diagonally 
  • large limes, juiced 


Cast Iron Cooking Grids

For perfect sear marks on your food, utilize the superior heat conductivity of the Cast Iron Cooking...

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Plancha Griddle - Half Moon

Great for sauting vegetables or even cooking breakfast! Use the flat side for pancakes and eggs, the...

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Step 1

Put the soy sauce and brown sugar in a small saucepan over a medium heat and stir until the sugar dissolves. Add the garlic and sesame oil, remove from the heat and cool. Cover the tuna steaks with the marinade and leave for 1 hour

Step 2

Cook the tuna steaks on the Cast Iron Griddle for 1 minute each side for rare, 2 for medium, basting constantly with the marinade, until charred and sticky on the outside

Step 3

Grill the bok choy on the Cast Iron Searing Grate, halves cut-side down for 2 minutes. Put in a bowl and squeeze over lime juice and a little oil and scatter with spring onions and sesame seeds. Serve with the tuna

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