Grilled Tuna

How to Choose Grilled Tuna Steaks

Since most of us love tuna steaks somewhere between rare and medium rare, getting a fresh slab of tuna is essential. Sometimes tuna is marketed as sushi-grade or sashimi-grade, meaning it’s safe to eat raw. However, those claims aren’t FDA-regulated, so taking a few precautions is wise.

Always buy fresh tuna from a fishmonger you know and trust. Make sure the tuna steaks are bright pink or deep red but never brown. Raw tuna should be nearly translucent, moist, and shiny. Finally, raw fish should smell like the ocean, so avoid buying cuts that smell overly fishy. 

Recipe Ingredients

• Tuna Steaks – Two to four fresh, shiny tuna steaks (ahi tuna steaks are delish) will do for this recipe. You can always double it if you’re feeding a crowd, though. 😉
• Marinade – Soy sauce, lemon juice, minced garlic, grated ginger, minced basil, a finely diced green onion, and some salt and pepper make the perfect grilled tuna marinade.
• Garnishes – Sesame seeds, more diced green onion, and lemon wedges complete this dish as vibrant garnishes. 

How to Grill Tuna Steaks

Marinate the Tuna Steaks

1. Season your tuna steaks with salt and pepper to taste. (Photo 1)
2. Make the Marinade – Whisk the olive oil, soy sauce, lemon juice, minced garlic, grated ginger, basil, green onion, and herb of choice in a medium bowl. Add black pepper and salt to taste. (Photo 2)
3. Marinate – Place the tuna steaks in a shallow dish or resealable ziploc bag. Pour the marinade over the tuna steaks, coating them well. Tightly cover or seal with plastic wrap and refrigerate for 30 minutes to an hour for optimal flavor. (Photo 3)

Grill the Tuna Steaks

6. Prep Grill – Clean and oil the grill grates to prevent sticking. Preheat a gas or charcoal grill to medium-high (375-400°F/190-205℃).
7. Grill – Remove any particles from the tuna and let the excess marinade drip off. Directly place on the hot grill grates and grill for about 2-3 minutes on each side. If you like your tuna rare to medium, grill to the desired doneness.
8. Remove from Grill – Carefully remove the tuna steaks from the grill once they’re grilled to your desired doneness. (Photo 4)
9. Serve – Sprinkle sesame seeds over them for extra crunch and a nutty flavor. Serve the grilled tuna steaks with lemon wedges on the side for a zesty touch.

Recipe Variations

• Make Cajun tuna steaks. Prepare a seasoning mix with paprika, cayenne pepper, thyme, oregano, garlic powder, and onion powder. Coat the tuna steaks with the seasoning blend before grilling for a kick of heat and a burst of aromatic spices. 
• Honey mustard glaze. Balance the richness of tuna with a tangy-sweet honey mustard glaze by mixing Dijon mustard, honey, a splash of apple cider vinegar, and a pinch of salt. Brush the glaze onto the tuna during grilling for a luscious and flavorful coating.
• Teriyaki tuna. Marinate the steaks in soy sauce, sake or white wine, brown sugar, minced garlic, and grated ginger. Grill the marinated tuna and baste it with the leftover marinade for a glossy, caramelized finish.
• Fish Swap. Any firm-fleshed fish delivers great grilled fish. Season it the same way, and grill it up.
• Broiled tuna steaks. Don’t despair on a rainy day. Put these babies on a baking rack over a baking sheet and broil them. Place them about 6 inches from the heat and broil them for 4-5 minutes, then carefully flip them and broil for another 4-5 minutes.

Tips and Tricks

• Remember that grilling time may vary based on the steak’s thickness and the grill’s heat. So keep an eye on the tuna to avoid overcooking. 👀
• Don’t marinate the tuna over an hour; otherwise, the acidic lemon juice will start cooking before it hits the grill.
• Make sure your grill is searing hot before slapping the tuna on the grates. This is especially vital if you’re aiming for rare tuna steaks with that perfect sear. If your grill isn’t hot enough, it will take a long time to sear, and you could end up with well-done tuna steaks, which can be pretty dry.

Make-Ahead Instructions

Only make your tuna steaks ahead of time if you’re planning to serve them chilled or at room temperature later on. Otherwise, they reheat to well done. Store pre-seared tuna steaks already sliced in an airtight container in the fridge. Use it for salads or rice bowls for up to three days.

Serving and Storage Instructions

• Serve tuna steaks hot off the grill with all your favorite garnishes and sides.
• Store leftover tuna steaks in an airtight container in the fridge for up to three days or two months in the freezer.
• You can reheat tuna steaks on the grill, stovetop, or microwave, but bear in mind that you’ll lose that beautifully pink center. Instead, you may want to serve leftover tuna steak slices chilled over salads or rice. 🍚

FAQs

What Goes With Grilled Tuna Steaks

Try serving grilled tuna steaks with a crispy and tender grilled Caesar salad and a helping of steaming white rice. Other sides that work well with these tuna steaks include grilled pineapple, grilled plantains, and grilled onions. ✨

More Stunning Seafood Recipes to Try

• Decadent Grilled Scallops
• Seafood Boil in a Bag
• Grilled Rockfish
• Smoked Lobster Tail
• Salmon Burger

Conclusion

I know you’ll love the flavor and ease of these spectacular tuna steaks! Give the recipe a try, and let me know how much you loved them in the comment section below. 🙌