Ingredients:

  • 4 (6-ounce) sushi-grade tuna steaks (170 grams each)
  • Salt and pepper to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 cup fresh or canned peach slices, chopped (240 grams)
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon red chili flakes (or to taste)
  • Zest of 1 lime (optional)

Instructions:

  1. Season the tuna steaks on both sides with salt and pepper. If desired, marinate in a little olive oil for 30 minutes.
  2. In a small saucepan, combine peaches, honey, soy sauce, rice vinegar, ginger, and chili flakes. Cook over medium heat, stirring occasionally, until the mixture thickens (about 8-10 minutes). Remove from heat and blend slightly for a smoother texture (optional).
  3. Heat olive oil in a heavy skillet or grill pan over high heat until shimmering. Add the tuna steaks, cooking for 1-2 minutes on each side for medium-rare (internal temperature of 130°F / 54°C).
  4. Drizzle the spicy peach glaze over the seared tuna steaks and garnish with lime zest if using.