Honey-glazed tuna with Himalayan salt and soy peppers

There's nothing better than a perfectly cooked tuna steak. Ramon Muscat from Radisson Blu Resort, St Julian’s pairs these delcious steaks with honey and Himalayan salt and some soy-flavoured, grilled peppers. 


  • 2 tuna steaks
  • 1 tbsp honey
  • 1 ½ tbsp lemon juice
  • 1 tsp whole grain Dijon mustard
  • ½ tbsp water
  • 2 tsp olive oil
  • 300g coloured peppers, cut in quarters and seeded
  • 2 tbsp soy sauce
  • Freshly ground Himalayan salt
  • Freshly ground black pepper


  1. In a small bowl whisk together the liquids and set aside. 
  2. Cook the tuna steaks on a barbecue for 3-4 mins per side. 
  3. Transfer tuna to serving plates. 
  4. Pour the honey glaze mixture to a hot skillet and simmer one min, then pour over tuna.
  5. To make the peppers, season lightly with salt and freshly ground black pepper. 
  6. Brush both sides of the strips with good olive oil and soy sauce.
  7. Place skin side down on hot grill, until skin blisters and peppers soften (3-6 mins depending on grill). You can let the skin brown a bit if desired.
  8. Turn peppers and grill until inner side is done (about half the time of the skin side – 2-3 mins).

This recipe first appeared on Gourmet Today, June, 2016.

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