Grilled Tuna Steak

Perfectly grilled tuna steaks on a white platter, showing beautiful grill marks and pink center, garnished with fresh herbs and lemon wedges, with a rustic wooden background

20 minutes

4 servings

Medium

High ProteinLow CarbKetoGluten-FreePaleoHeart Healthy

Ingredients

4 tuna steaks (6-8 ounces each, 1 inch thick)

3 tablespoons olive oil

2 tablespoons soy sauce

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon sesame oil

2 tablespoons fresh herbs (parsley or cilantro), chopped

Lemon wedges for serving

Nutrition Facts

Per 4 servings

Calories320 kcal

Protein52 g

Carbohydrates2 g

Fat12 g

Fiber0 g

* Nutritional information is approximate and may vary based on ingredients and preparation methods.

Instructions

Prepare and Marinate the Tuna

Remove tuna steaks from refrigerator and let come to room temperature for 15 minutes. Pat tuna steaks completely dry with paper towels. In a small bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, grated ginger, and sesame oil to create the marinade. Season tuna steaks on both sides with salt and black pepper, then brush generously with the marinade. Let marinate for 10 minutes while preheating the grill.

Pro Tip:

Don't marinate tuna too long as the acid will start to 'cook' the fish - 10-15 minutes is perfect for flavor without texture changes

Preheat Grill and Prepare for Cooking

Preheat your grill or grill pan to high heat (about 450-500°F). Clean and oil the grill grates to prevent sticking. If using a grill pan, heat it over medium-high heat until very hot and add a light coating of oil. Have your tongs and meat thermometer ready for quick cooking. Reserve some of the marinade for basting during cooking.

Pro Tip:

High heat is crucial for getting good grill marks while keeping the center rare to medium-rare - don't let the grill cool down

Grill the Tuna Steaks

Place marinated tuna steaks on the hot grill and cook for 2-3 minutes without moving them to develop good grill marks. Flip the steaks carefully with tongs and grill for another 2-3 minutes for medium-rare (internal temperature of 125°F). Baste with reserved marinade during cooking for extra flavor. For medium doneness, cook 1 minute longer per side (internal temperature of 135°F). Remove from grill immediately when desired doneness is reached.

Pro Tip:

Tuna is best served rare to medium-rare - overcooking will make it dry and tough. Use a meat thermometer for precision

Rest and Serve

Transfer grilled tuna steaks to a cutting board and let rest for 3-5 minutes to allow juices to redistribute. Slice tuna steaks against the grain into 1/2-inch thick slices if desired, or serve whole. Arrange on serving plates and garnish with fresh chopped herbs. Serve immediately with lemon wedges and any remaining marinade as a drizzling sauce. Pair with grilled vegetables or a fresh salad for a complete meal.

Pro Tip:

Slicing against the grain makes the tuna more tender to eat - look for the direction of the muscle fibers and cut perpendicular to them