This Grilled Tuna Steak is thick-cut and succulent. It’s easy to prep and season in just a few minutes and grill to perfection.
This Seafood Recipe is an excellent addition to your summer grilling menu. If you’re looking for more ways make fish, try making Salmon Burgers and Baked Cod.
Sabrina’s Grilled Tuna Steaks Recipe
This thick cut Grilled Tuna Steak turns out succulent, full of flavor, with a crisp outer layer. It’s such an easy meal that preps in just a few minutes and grills in under 10. Serve it up with Corn Salad, Coleslaw, or any other favorite cookout sides. If you have any leftovers, they can make a great addition to tacos, rice bowls, or salads. Since this recipe calls for a raw center, I’ve included how I get the highest quality fish below the recipe card.
Recipe Card
Ingredients
- 4 tuna steaks , 1" thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon garlic powder
- 1 lemon , cut into wedges
- 1 tablespoon parsley , minced
Instructions
- Heat grill on medium-high heat.
- Coat the filets in olive oil.
- In a small bowl mix the salt, black pepper, and garlic powder.
- Sprinkle over the filets.
- Place onto direct heat on the grill for 2-3 minutes on each side, ensuring the middle stays raw.
- Serve with lemon wedges and parsley, cut into slices.
Nutrition
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Chef’s Note
When purchasing for this recipe, it’s essential to get fresh seafood that’s safe to eat raw. If the fish is labeled sushi or sashimi grade, this indicates that it’s processed in a way that’s safe. However, it’s still important to buy from a reputable vendor, as anyone could say fish is sushi grade even if it isn’t. When looking at the steaks, check for a pink or red color without any gray, brown, or other discoloration. There should be small amounts of fat on the steak, and it should be tender to the touch.
Table of contents
Can this be made ahead of time?
You can prep this recipe 3-4 days in advance and keep it in the fridge. When you’re ready to serve, let the fish come to room temperature. Then place it on a cast iron skillet or baking sheet. Pop it in a preheated oven set to 250 degrees and reheat the Grilled Tuna Steaks slowly for 15-20 minutes before serving.
How to Store
- Serve: Don’t leave this recipe out at room temperature for more than 2 hours.
- Store: To keep fresh, let it cool, then place in a plastic bag or another airtight storage container. You can keep it in the fridge for 3-4 days.
- Freeze: You can also freeze this recipe. Kept carefully sealed, the fish will maintain its best flavor for 2-3 months in the freezer.
Variations
- Seasonings: Try seasoning with onion powder, paprika, lemon pepper, fresh ginger, red pepper flakes, or cayenne pepper.
- Marinated Tuna Steak: For an easy tuna marinade, whisk together ¼ cup Lime juice, ¼ cup Soy sauce, 2 tablespoons Olive oil, ¼ cup chopped Cilantro, ¼ teaspoon sugar, and 1 clove minced garlic. Add the steaks to the marinade and turn to coat on both sides. Leave the fish to marinate for 30 minutes to 2 hours before removing from the marinade and grilling.
- Sweet honey glaze: You can also make this recipe with a sweet and tangy honey glaze. For this version, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame, oil, 1 tablespoon honey, and a dash of black pepper. Then let the tuna steak marinate in the sweet honey mixture for 10-15 minutes.
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