Grilled Tuna

With its tender, succulent texture and harmonious blend of savory and smoky notes, is a true gem that's surprisingly simple to prepare. Get ready to make waves at your next cookout with this tasty dish.

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Course: Dinner, Main Course

Cuisine: American

Keyword: Grilled Tuna

Prep Time: 5

Cook Time: 10

Marinating Time: 30

Total Time: 45

Servings:

Calories: 319kcal

Author: imma

Ingredients

2-4 tuna steaks
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon ginger, grated
2 tablespoons basil, minced
1 green onion, finely diced
salt and pepper, to taste
sesame seeds, optional toppings
lemon wedges, optional toppings

Instructions

Season tuna steak with salt and pepper to taste.
In a medium bowl, whisk the olive oil, soy sauce, lemon juice, minced garlic, grated ginger, basil, green onion, and herb of choice. Add black pepper and salt to taste.
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 place in the fridge for 30 minutes to 1 hour for optimal flavor.
Clean and oil the grill grates to prevent sticking. Preheat your gas or charcoal grill to medium-high heat (375-400°F/190-205℃).
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.
Once the tuna steaks are grilled to your desired doneness, carefully remove them from the grill.
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.

Notes

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.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition