Skip to content 
There’s nothing quite like the sizzle of fresh tuna hitting a hot grill on a summer evening. I still remember my first attempt at grilling tuna steaks – I was so nervous about overcooking them that I barely left them on long enough to get those perfect grill marks! But once I got the hang of it, grilled tuna became our go-to quick dinner. What I love most is how versatile these recipes are – you can go Asian-inspired with soy and ginger, Mediterranean with lemon and herbs, or keep it simple with just salt, pepper and a squeeze of lime. The best part? Even fancy grilled tuna steaks come together in under 20 minutes, making them perfect for busy weeknights when you want something healthy but don’t feel like fussing in the kitchen.
- Why You’ll Love These Grilled Tuna Steak Recipes
- Ingredients for Grilled Tuna Steak Recipes
- How to Make Grilled Tuna Steak Recipes
- Tips for Perfect Grilled Tuna Steak Recipes
- Serving Suggestions for Grilled Tuna Steak Recipes
- Storage & Reheating
- Nutritional Information
- Share Your Grilled Tuna Steak Recipes
Why You’ll Love These Grilled Tuna Steak Recipes
Trust me, once you try these grilled tuna steak recipes, you’ll wonder why you didn’t start making them sooner! Here’s what makes them so special:
- Lightning-fast prep: From fridge to plate in under 20 minutes – perfect when you’re starving after work
- Healthy powerhouse: Packed with lean protein and omega-3s that make you feel seconds seconds
- Flavor fireworks: That beautiful sear locks in juices while the marinade caramelizes into pure deliciousness
- Summer superstar: No up the up the kitchen – just you, the grill, and happy taste buds
My husband still talks about the first time I made these – now he requests them weekly the weather the weather gets warm!
Ingredients for Grilled Tuna Steak Recipes
Here’s everything you’ll need to make these mouthwatering grilled tuna steaks – I promise it’s all simple stuff you probably have already! The exact measurements matter here because we want that perfect balance of flavors:
- 4 tuna steaks (about 6 oz each, 1-inch thick – this thickness is key for even cooking)
- 2 tbsp olive oil (the good stuff – it makes a difference!)
- 1 tbsp soy sauce (or tamari if you’re going gluten-free)
- 1 tbsp honey (warm it for 10 seconds to mix easier)
- 1 tsp garlic powder (or 2 fresh cloves, minced)
- 1 tsp black pepper (freshly cracked tastes best)
- 1 tsp paprika (smoked paprika adds amazing depth)
- 1 lemon, sliced (for that bright finishing touch)
Ingredient Notes & Substitutions
No soy sauce? Coconut aminos work beautifully! Out of honey? Maple syrup or agave nectar will do the trick. For the tuna, fresh is ideal (look for deep red color and no fishy smell), but thawed frozen works in a pinch – just pat it extra dry. Vegetarian? Try this marinade on thick portobello mushrooms – shockingly good!
2>2>Equipment You’ll Need
Don’t worry – you don’t need fancy gadgets for perfect grilled tuna steaks! Here’s what I always grab from my kitchen:
- A grill (gas or charcoal both work great)
- Long-handled tongs (trust me, short ones lead to burned fingers!)
- Mixing bowls (one small one for the marinade does the trick)
- Instant-read thermometer (optional but helpful for beginners)
That’s it! Well, besides a hungry appetite waiting to dig in.
How to Make Grilled Tuna Steak Recipes
Okay, let’s get cooking! I’ve burned enough tuna steaks in my life to know exactly what works (and what doesn’t). Follow these simple steps, and you’ll have restaurant-quality grilled tuna that’ll make you feel like a pro.
Step 1: Prepare the Marinade
First things first – that magical marinade! Grab your favorite small bowl (I use my grandma’s chipped ceramic one – it’s lucky Whisk Whisk together the olive oil, soy sauce, and warmed honey until they’re best friends. Then sprinkle in the garlic powder, black pepper, and paprika. The mixture should look like a glossy, fragrant paste. Pro Taste it Taste it with a clean finger – you want it slightly stronger than you’d think since the tuna will mellow it out.
Now pat those beautiful tuna steaks dry with paper towels (this helps the marinade stick). Plop them into a shallow dish and pour the marinade over, your hands your hands to gently coat every surface. Let them hang out for just 10 minutes – any longer and the acid starts “cooking” the fish. Flip them once halfway through!
Step 2: Grill the Tuna Steaks
While the tuna marinates, fire up your grill to medium-high (about 400°F). You want grates grates screaming hot so we get those gorgeous sear marks without overcooking the center. Carefully oil the grates (I fold a paper towel, dip it in oil, and use tongs to rub it on – no burned fingers!).
Place the tuna steaks on the grill at a 45-degree angle to the grates – this gives you those fancy crosshatch marks. Set a timer for 3 minutes and DON’T PEEK! When time’s up, flip them (still at 45 degrees) for another 3 minutes. The tuna should feel firm but still have some give when pressed – like the fleshy part of your palm below your thumb. If you’re nervous, an instant-read thermometer should read 125°F for medium-rare perfection.
Transfer to a plate and let rest for 2 minutes (this keeps all those delicious juices inside). Squeeze over top over top and prepare the the best grilled tuna steak of your life!
Tips for Perfect Grilled Tuna Steak Recipes
After years of trial and (mostly) delicious error, I’ve nailed down the secrets to foolproof grilled tuna steaks every time:
- Dry fish = better sear: Always pat tuna steaks thoroughly with paper towels before marinating – moisture is the enemy of those gorgeous grill marks!
- High heat is your friend: Don’t be shy – that sizzle when the tuna hits the grill means you’re doing it right. Medium-high keeps the inside pink and perfect.
- Resist the urge to flip: Let each side cook undisturbed for those 3 minutes – peeking makes the fish stick. Trust the process!
- Rest before slicing: Those 2 minutes off heat let juices redistribute. Cut too soon, and all that flavor ends up on your plate instead of in your mouth.
Bonus tip from my fisherman uncle: If your grill’s acting up, a screaming hot cast iron skillet works nearly as well in a pinch!
Serving Suggestions for Grilled Tuna Steak Recipes
Oh, the possibilities! A perfectly grilled tuna steak deserves equally exciting sides. My go-to? A big scoop of lemony quinoa piled next to charred asparagus – the nutty grains and smoky veggies balance that rich tuna beautifully. For summer cookouts, I go wild with a mango-avocado salsa that makes the plate pop with color. Last week, I served the tuna over a cool cucumber salad with dill yogurt sauce, and my neighbors literally licked their plates. Pro tip: Whatever you choose, keep it bright and fresh – those bold tuna flavors shine best with simple, vibrant accompaniments!
Storage & Reheating
Leftovers? Ha! In my house, we rarely have any – but if you do manage to save some grilled tuna, here’s how to keep it tasty. Wrap tightly in foil and refrigerate for 2 2 days max. When reheating, go low and slow – I like to warm mine in a skillet with a splash of broth to keep it moist. But honestly? Cold leftover tuna makes the BEST next-day salad just fl just flake it over greens with some avocado and a squeeze of lemon!
Nutritional Information
Here’s the skinny on these grilled tuna steaks – they’re as good for you as they are delicious! Keep in mind these are estimates (your exact ingredients may vary slightly):
- Calories: About 250 per steak
- Protein: A whopping 35g – hello, muscle fuel!
- Healthy fats: Just 10g total (mostly the good omega-3 kind)
- Carbs: Only 5g – perfect if you’re watching intake
My nutritionist friend calls this “brain food” – all those omega-3s make you feel as sharp as the flavors taste!
<hFrequentlyFrequently Asked Questions
I get asked about grilled tuna steaks all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):
Can I use frozen tuna for grilling?
Absolutely! Just thaw it overnight in the fridge and pat it extra dry before marinating. Frozen tuna actually holds up great on the grill – sometimes even better than fresh because it’s been flash-frozen at peak freshness. The key is making sure it’s completely thawed so it cooks evenly.
Is it safe to eat tuna medium-rare?
Yes! High-quality tuna is perfectly safe to eat pink in the center (just like a good steak). That’s actually how chefs prefer it – overcooked tuna turns dry and tough. If you’re nervous, use a thermometer – 125°F gives you that beautiful rare-to-medium center.
What’s the best thickness for grilling tuna steaks?
I swear by 1-inch thick cuts – thin enough to cook quickly but thick enough to stay juicy. Anything thinner tends to overcook before you get good grill marks. If your fishmonger only has thinner cuts, reduce cooking time to 2 minutes per side.
Can I make these indoors?
You bet! A cast iron skillet gets hot enough to mimic grill marks. Heat it until smoking, add a thin layer of oil, then cook the same way. No grill? No problem – you’ll still get that delicious crust!
Share Your Grilled Tuna Steak Recipes
I’d love to see your creations! Snap a pic of your grilled tuna masterpiece and tag me @SophiasKitchen – nothing makes me happier than seeing your delicious results. Don’t forget to rate the recipe below if you tried it! You can also find more inspiration on Pinterest.
PrintGrilled Tuna Steak Recipes
Discover delicious grilled tuna steak recipes with various marinades, seasonings, and grilling techniques for a healthy and flavorful meal.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Total Time: 18 mins
- Yield: 4 servings 1x
- Category: Seafood
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
- 4 tuna steaks (6 oz each)
- 2 tbsp olive oil
-
- 1 tbsp honey
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- 1 lemon, sliced
Instructions
- Preheat grill to medium-high heat.
- Mix olive oil, soy sauce, honey, garlic powder, black pepper, and paprika in a bowl.
- Coat tuna steaks with the marinade and let sit for 10 minutes.
- Grill tuna steaks for 3-4 minutes per side.
- Serve with lemon slices.
Notes
- Use fresh tuna for best results.
- Do not overcook to keep tuna tender.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 steak
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 60mg