Grilled Tuna

Ingredients

• 2–4tuna steaks
• 30 ml (2 tablespoons)olive oil
• 30 ml (2 tablespoons)soy sauce
• 30 ml (2 tablespoons)lemon juice
• 2garlic cloves, minced
• 5 ml (1 teaspoon)grated ginger
• 30 ml (2 tablespoons)minced basil
• 1green onion, finely diced
• to tastesalt and pepper
• optionalsesame seeds, for topping
• optionallemon wedges, for serving

Instructions

1. 1

   Season the tuna

   Season the tuna steaks with salt and pepper to taste.

2. 2

   Mix the marinade

   In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, garlic, ginger, basil, green onion and herb of choice. Season the mixture with black pepper and salt to taste.

3. 3

   Coat the steaks

   Set the tuna steaks in a shallow dish or resealable bag, then pour over the marinade and turn to coat them well.

4. 4

   Chill the tuna

   Cover the dish tightly or seal the bag, then refrigerate for 30 minutes to 1 hour to let the flavours develop.

5. 5

   Heat the grill

   Clean and oil the grill grates to help prevent sticking. Heat a gas or charcoal grill to medium-high, 190–205°C (375–400°F).

6. 6

   Drain the marinade

   Remove any particles from the tuna and let the excess marinade drip off.

7. 7

   Grill the steaks

   Place the tuna directly on the hot grates and grill for about 2–3 minutes per side. For rare to medium tuna, cook to your preferred doneness.

8. 8

   Remove from grill

   When the tuna steaks have reached your desired doneness, carefully take them off the grill.

9. 9

   Add sesame seeds

   Sprinkle the steaks with sesame seeds for a nutty flavour and extra crunch.

10. 10

    Serve with lemon

    Serve the grilled tuna steaks with lemon wedges on the side.

What is grilled tuna?

Grilled tuna is a simple seafood main in which firm steaks are briefly cooked over direct heat. This American-style cookout version pairs the grill’s smoky flavour with a savoury, citrus-led marinade.

Quick cooking helps the fish stay tender, while the marinade seasons the surface without obscuring the tuna. A squeeze of lemon at the table adds a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 319 calories, 41g protein, 2g carbs, 15g fat.

The tuna provides most of the protein, while olive oil contributes much of the fat; the small amount of carbohydrate comes mainly from the marinade ingredients. Serve a steak with vegetables or salad to round out the plate, adding rice or potatoes if you want a more filling meal.

Why this marinade works

Savoury base: soy sauce and olive oil give the marinade a rounded, salty foundation. Lemon juice adds brightness, while garlic and ginger bring aromatic warmth.

Fresh herbs: basil and green onion add a green, fragrant note. The method also mentions an herb of choice; the listed ingredients specify basil.

Marinating without overdoing it

Even coating: use a shallow dish or resealable bag so the marinade reaches the steaks. Turn them as needed before chilling.

Timing: refrigerate for 30 minutes to 1 hour, as directed. Drain off excess marinade before grilling so the steaks sit directly against the hot grates.

Getting the grill ready

Clean grates: brush away residue and oil the grates to reduce sticking. Heat the grill to medium-high, 190–205°C (375–400°F), before adding the fish.

Hot surface: place the steaks directly over the heat and avoid moving them around while they cook. The method allows about 2–3 minutes per side.

Choosing the doneness

Short cook: tuna is grilled quickly, and the recipe gives 2–3 minutes on each side as a guide. The final result depends on the thickness of the steaks and how you like your tuna.

Check as you go: use the recipe’s suggested time as a starting point and take the fish off once it reaches your preferred doneness. Handle the steaks carefully when removing them from the grill.

Serving the tuna

Citrus finish: serve the steaks with lemon wedges so each person can add a fresh squeeze. Sesame seeds are an optional topping for a little crunch and nuttiness.

On the plate: pair the tuna with a green salad or grilled vegetables for a simple cookout meal. Rice or potatoes can make the meal more substantial.

Recipe notes & tips

• Pat the grill grates clean and oil them before cooking to help the tuna release more easily.
• Let excess marinade drip off before the steaks go on the grill.
• Keep the grill hot so the steaks cook quickly over direct heat.
• Use the stated 2–3 minutes per side as a guide, adjusting for steak thickness and preferred doneness.
• Add the optional sesame seeds after grilling so they retain their texture.
• Serve lemon wedges alongside the tuna rather than squeezing them all over in advance.

Variations

• More ginger: add extra grated ginger to the marinade for a sharper aromatic note.
• Herb swap: use another herb of choice in place of or alongside the basil.
• Sesame finish: add the optional sesame seeds after grilling for a nutty crunch.
• Extra citrus: serve with additional lemon wedges for a brighter finish.
• No grill: cook the steaks in a hot, lightly oiled grill pan, following the same brief cooking approach.

Common mistakes to avoid

• Skipping the grate cleaning: residue can make the tuna stick, so clean and oil the grates before heating.
• Leaving the steaks in excess marinade: let it drip off before grilling so the fish can sit directly on the hot grates.
• Crowding the grill: leave space around the steaks so they have contact with the hot grates.
• Cooking by time alone: thickness affects how quickly tuna cooks, so check for your preferred doneness.
• Forgetting the rest of the meal: pair the tuna with vegetables or salad, and add a starch if you want a more filling plate.

How to store

Refrigerate leftover tuna in a covered container and eat within 2 days. Reheat gently until warmed through, or serve it cold; avoid prolonged heating, which can make the fish dry.

Frequently asked questions