Soy, sesame, and a touch of heat.

Yes, exactly — you want to complement, not mask. Tuna steak has that clean, almost beefy flavor that gets wrecked by heavy marinades.

The classic trio is soy sauce, sesame oil, and a little ginger. Twenty minutes max in that marinade. Any longer and the soy starts curing the fish. Add a pinch of chili flakes or a smear of wasabi if you want a kick.

For a simpler route: good olive oil, lemon zest, salt, pepper. Maybe a sprig of thyme. That’s it. You don’t need garlic powder, brown sugar, or anything that would make it taste like teriyaki chicken.

The one rule: don’t marinate long. Tuna absorbs fast, and you want the fish to still taste like tuna.

Trust the fish.