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My grilled tuna steak recipe features seasoned tuna steaks grilled until they are firm and charred on the outside, yet tender and pink in the middle. It’s a restaurant-worthy dish that you can make in just 10 minutes!
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Why I love grilled tuna steaks
Tuna steaks are one of my favorite healthy and elegant dinners to serve my family. They’re a fun alternative to steak, but leaner and faster to cook. I prefer to cook them on the grill or a grill pan, as they achieve a delicate char and smoky flavor that other cooking techniques can’t. I keep the seasonings simple (just a lemon-garlic marinade) to let the mild flavor of the tuna shine through.
Like my seared ahi tuna, this is the recipe I make when time is of the essence. I used yellowfin tuna because my fishmonger said it was fresh, but you could use almost any type of tuna.
If you’re hungry for more grilled seafood recipes, try my grilled mahi mahi, grilled grouper, grilled branzino, or grilled swordfish next.
Key Ingredients
- Tuna steaks. Look for steaks that are firm, vibrant red, and shiny. I tested several varieties and preferred the taste of yellowfin tuna, but bluefin tuna, bigeye, and skipjack also work (I found albacore overcooks easily). Don’t worry about using sushi-grade tuna since we’re grilling it.
- Marinade. Just a simple mix of olive oil, parsley, lemon juice, and garlic.
- Kosher salt and black pepper. To taste.
How to make grill tuna steaks
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Whisk together the marinade ingredients.
Step 2- Season the tuna with salt and pepper. Place it on a plate and cover with the marinade.
Step 3- Grill the fish on both sides, flipping often, until they’re fully cooked and a meat thermometer reads 125°F (medium-rare).
Step 4- Rest the tuna for a minute before serving.
Arman’s recipe tips
- Tuna steaks are best served medium-rare. The steaks are tender on the outside with a warm red center. If you prefer them to be more cooked, aim for 135°F for medium or 145°F for well done.
- Use a grill pan. Depending on the size of your steaks, it may be tricky to cook them directly on the grill. When in doubt, I like to cook them on a well-greased grill pan.
- Use high-quality tuna. Perhaps this is obvious, but I recommend using the best tuna you can find. While it doesn’t have to be sushi-grade, consider contacting your local fishmonger since they will have the freshest selection.
Storage instructions
To store: Let the leftovers cool completely, then store them in an airtight container in the fridge for 2-3 days.
To freeze: Store the fully cooled steaks in a freezer bag and freeze for 3 months. Let them thaw fully overnight before reheating.
Grilled Tuna Steak
Video
Ingredients
- 4 tuna steaks 4 ounces each
- 2 tablespoons olive oil
- 2 tablespoons parsley finely chopped
- 1 clove garlic minced
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Instructions
- Season the tuna steaks with salt and pepper.
- Whisk together the olive oil, chopped parsley, lemon juice, and garlic. Pour over the tuna steaks.
- Preheat a grill over medium heat or place a grill pan over medium heat. Once hot, place the tuna steaks and grill for 5 minutes, flip, and cook for another 2-3 minutes, or until the tuna reaches an internal temperature of 125°F for medium rare. (See the notes for other levels of doneness).
- Remove the tuna steaks from the grill, rest for a minute, then serve immediately.
Notes
Nutrition
Frequently asked questions
The exact amount of time to grill tuna steaks will vary depending on the thickness of the steaks, but I find that 5 minutes per side is sufficient. Again, please use a meat thermometer to double-check and look for an internal temperature of 135°F.
Yes, absolutely. I often use frozen steaks when I can’t find fresh ones at the fishmonger. Just be sure to thaw them overnight, then pat dry before seasoning.
This is SO good. I was worried of how to cook it because I didn’t want to mess it up, but this was so easy!
I love tuna steaks, and this grilled version was delicious. I use a grill pan, but I’ll try it on the charcoal grill next time.