Grilled Tuna Steak

This grilled tuna steak recipe is seasoned with lemon and garlic and is meaty and charred on the outside while rare and tender in the middle.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 195kcal

Author Arman Liew

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

Tuna steaks are best served medium-rare (125- 130°F). If you prefer it even rarer, look for 115F. For medium, aim for 135°F, and for well done, look for anything above 145°F.

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.

TO REHEAT: Reheat leftovers in the microwave for 20-30 seconds or in a skillet on the stovetop over medium heat until warm.

Nutrition