- ½ cup soy sauce
- ¼ cup honey
- ¼ cup freshly squeezed orange juice
- 2 tablespoons sesame oil
- 2 garlic cloves, minced
- 1 slice fresh ginger, crushed (about 1/3 inch thick)
- 1 teaspoon cornstarch
- Four 6- to 8-ounce tuna steaks, 1 to 1½ inches thick
- Olive oil
- Combine the soy sauce, honey, orange juice, sesame oil, garlic, ginger, and cornstarch in a heavy, zip-top plastic bag and add the tuna steaks. Close the bag and marinate the fish for 2 to 4 hours in the refrigerator.
- Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Place a wire rack on top of a shallow-rimmed roasting pan. Rub the rack with oil.
- Remove the tuna steaks from the marinade and rub with olive oil. Place on the rack in the roasting pan and roast for 5 to 6 minutes, turning once, until the surface of the tuna is browned but the center is still red.
- Remove the tuna steaks from the marinade and rub with olive oil. Place on the rack in the roasting pan and roast for 5 to 6 minutes, turning once, until the surface of the tuna is browned but the center is still red.