Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Hot Honey Tuna Steak (Seared, Sweet-Spicy & Perfectly Tender)

Sarah Smith
4 days ago
2 min read

Updated: 1 day ago

Sliced seared tuna steak garnished with sesame seeds and herbs, accompanied by white rice and broccoli in the background. Warm, appetizing look.

This Hot Honey Tuna Steak is seared until perfectly tender on the inside with a lightly caramelized crust, then finished with a glossy sweet-and-spicy hot honey glaze. The richness of the tuna pairs beautifully with the warmth of hot honey, creating a bold yet balanced dish that feels restaurant-worthy without being complicated.

If you enjoy seafood dinners like Hot Honey Salmon or cozy skillet meals such as Chicken Scampi, this tuna steak is a delicious way to add variety while keeping flavors bold and fresh. It pairs well with roasted vegetables, simple rice, or a crisp salad and works just as well for quick weeknight dinners as it does for entertaining.

Why You’ll Love This

Perfectly seared tuna with a tender, restaurant-quality center
Sweet-spicy hot honey glaze adds bold flavor without overpowering
Quick, high-protein dinner that feels elevated but is easy to make
Great for weeknights, date nights, or when you want something special without the fuss

Recipe Card

Prep Time: 10 minutes Cook Time: 6 minutes Total Time: 16 minutes Servings: 2

Nutritional Information

(Estimated per serving, without optional add-ins)

Calories: 360 kcal Carbohydrates: 8 g Protein: 38 g Fat: 18 g Fiber: 0 g Sugar: 7 g

Ingredients

2 ahi tuna steaks (about 6 oz each)

Salt and black pepper, to taste

½ teaspoon garlic powder

1 tablespoon olive oil

2 tablespoons hot honey

1 tablespoon soy sauce or tamari

1 teaspoon rice vinegar or lemon juice

¼ teaspoon red pepper flakes (optional)

Sesame seeds and green onions, for garnish

Instructions

Pat the tuna steaks dry and season with salt, pepper, and garlic powder on both sides.

Heat olive oil in a skillet over medium-high heat until hot.

Add the tuna steaks and sear for 2–3 minutes per side, depending on thickness, until a crust forms but the center remains tender.

Reduce the heat to low and drizzle hot honey over the tuna.

Add soy sauce and vinegar, gently spooning the glaze over the steaks for about 30 seconds.

Remove from heat and let rest briefly.

Slice, garnish with sesame seeds and green onions, and serve immediately.

Notes

Tuna cooks quickly — avoid overcooking to keep it tender.

Hot honey adds warmth, not overpowering heat; adjust to taste.

For a fully cooked tuna steak, sear an additional 1–2 minutes per side.

This glaze also works well on salmon or shrimp.

Frequently Asked Questions

Is Hot Honey Tuna Steak spicy? It’s mildly spicy with a sweet finish. You can adjust the heat by using more or less hot honey.

Can I use frozen tuna steaks? Yes, just thaw completely, and pat dry before cooking.

What should I serve with tuna steak? Rice, roasted vegetables, sesame noodles, or a fresh salad pair beautifully.

Can I grill this instead of pan-searing? Absolutely. Grill over high heat for about 2 minutes per side, then brush with hot honey glaze.

Final Thoughts

This Hot Honey Tuna Steak is proof that simple ingredients can create bold, memorable meals. Sweet, savory, and lightly spicy, it’s an easy seafood dinner that feels special without requiring extra effort — perfect for keeping your Hot Honey lineup fresh and exciting.