Tasty, tender and so very much like a beef steak, tuna steaks are a delicious way to enjoy this luxurious fish. Cooked with a simple marinade on the grill, this recipe makes for an incredibly tender and tangy tuna steak.
Table of Contents
Grilled Tuna Steaks
Tuna steaks can be a bit tricky to justify buying and preparing at home, primarily because of how easy it is to not cook it right.
Just like with beef steaks, tuna steaks can go from flaky and tender to rubbery and chewy in under a minute if you aren’t watching carefully.
However, thanks to this tangy marinade, it might not be that big of a problem – so long as you take the time to ensure the marinade penetrates the flesh and keep an eye on the fish while on the grill, you should be able to end up with delicious and tender tuna, even if they end up a little over cooked.
Grilled Tuna Steaks Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Tuna steaks
• Orange juice
• Soy sauce
• Fresh parsley
• Green onions
• Olive oil
• Lemon juice
• Black pepper
How To Make Grilled Tuna Steaks
•In a large glass dish mix the Orange Juice, soy sauce, parsley, onions, oregano, garlic, olive oil, lemon juice, and pepper together
• Add the tuna steaks and turn them to coat well
• Cover the glass dish and refrigerate for 30 minutes, turning the tuna steaks again halfway through to ensure an even coating with the marinade
• Preheat your grill for high heat and lightly oil the grates
• Cook the tuna steaks for about 4 minutes, and then turn them over carefully and brush with the marinade
• Cook for another 6 minutes, or until your desired doneness
How To Get The Right Doneness In Your Tuna Steak
Tuna is one of those challenging fishes to get right, because it is capable of becoming pretty unpleasant and tough if you aren’t careful when cooking it.
In fact, tuna steaks are a lot like regular steaks, in that the longer you cook them, the drier and less supple and juicy the inside becomes.
If you want to enjoy a slightly more well done tuna steak, feel free to leave your tuna on the grill for a little bit longer than in this recipe, as this will ensure a more cooked interior.
If you are struggling with burning the surface of your fish, though, try flipping it a few times as it cooks those last few minutes necessary to get the doneness that you want.
Flipping frequently is a great way to ensure that the surface doesn’t burn, as well as making sure that the interior of the meat cooks really evenly.
You can also gauge the doneness of your tuna steaks by giving them a little poke as they cook. The old thumb test that you would use for a steak works really well with fish also.
Simply spread out the palm of your hand and touch one finger of the same hand at a time onto the muscle at the base of your thumb.
The index finger hitting the muscle will feel like rare, the middle finger will feel like medium rare, the ring finger will feel like medium and your pinkie finger touching the muscle will feel like well done.
Use that simple guide to see how far along you are in cooking time, allowing you to prepare your tuna steaks however you prefer them.
Could You Use A Different Fish For This Recipe?
This recipe produces a really delicious piece of fish to enjoy as the main protein for a big family dinner, a perfect beef replacement for those looking to cut back on red meat.
However, one of the big problems with tuna is that it can be pretty pricey, so not everyone is going to want to always splurge for a big piece of fish.
Instead of using a big piece of tuna that might not necessarily be easy to get a hold of, feel free to substitute it for something else.
Any other type of fish with a thick, firm flesh would work here. Something like swordfish would be a perfect replacement, but that is obviously usually a lot more expensive than tuna anyway.
Instead, why not try looking for a good thick cut piece of salmon. Though still not completely cheap, salmon is capable of holding up to the bold flavors in this marinade, ensuring a tasty fish steak even if it doesn’t have the exact meatiness of tuna.
Looking for more delicious Fish recipes? Try these out:
Don’t forget to PIN THIS RECIPE to Your Dinner Boards and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Grilled Tuna Steaks
- Prep Time
- 35 minutes
- Cook Time
- 10 minutes
- Karlynn Johnston
- Four 4 ounce tuna steaks
- ¼ cup orange juice
- ¼ cup soy sauce
- 2 tablespoons chopped fresh parsley
- 2 tablespoons green onions (minced fine)
- ½ teaspoon oregano (chopped fresh if available)
- 1 Tablespoon garlic (minced)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon ground black pepper
- In a large glass dish mix the Orange Juice, soy sauce, parsley, onions, oregano, garlic, olive oil, lemon juice and pepper.
- Add the tuna steaks and tun to coat them well.
- Cover the glass dish and refrigerate for 30 minutes turning the steaks halfway through to re coat with the marinade.
- Preheat your grill for high heat.
- Lightly oil the cooking grate. Cook the tuna steaks for 4-6 minutes then turn them over carefully and brush with the marinade. Then discard the remaining marinade.
- Cook for an another 6 minutes, or to desired doneness.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.