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sliced rare tuna steak on a plate with green onions, sesame seeds, and lime with chopsticks, soy sauce and more sesame seeds in the background.

Tuna Steaks on the Grill Recipe

This tuna steaks on the grill recipe features juicy ahi tuna steaks marinated in bold flavour, then grilled hot and fast for tender, melt-in-your-mouth results.
Prep Time 10 minutes
Cook Time 8 minutes
Marinating Time 30 minutes
Total Time 48 minutes
Servings 2 Servings

Ingredients

For the Tuna Steaks

  • 2 ahi tuna steaks ~1.5-2 inches thick
  • 1 green onion thinly sliced, for garnish
  • 1 tbsp sesame seeds for garnish

For the Marinade

  • ¼ cup soy sauce
  • 2 cloves garlic finely minced
  • 1 green onion thinly sliced
  • 1 lime juiced
  • 1 tbsp sesame oil
  • 1 tsp sriracha
  • ½ tsp ground ginger
  • ¼ tsp black pepper

Instructions

  • Pat the tuna steaks dry with paper towel and place them in a large zip-top bag or shallow dish.
    two raw tuna steaks in a ziploc bag.
  • In a small bowl, whisk together the soy sauce, garlic, green onion, lime juice, sesame oil, sriracha, ground ginger, and pepper. Pour the marinade over the tuna steaks, making sure they’re evenly coated.
    brown sauce with chopped green onions being poured into a ziploc bag with raw tuna steaks.
  • Refrigerate for 30 minutes up to 2 hours, but no longer as the lime juice can start affecting the texture of the fish.
    two raw tuna steaks marinating in a ziploc bag in a dark soy sauce marinade.
  • Preheat an indoor or outdoor grill to medium-high heat and generously grease the grates. Remove the tuna steaks from the marinade, brushing off any large pieces of garlic or green onion to prevent burning. Place the tuna steaks on the hot grill.
    two marinated tuna steaks grilling on a grill.
  • Cook for 2 to 4 minutes per side depending on thickness and desired doneness. For best results, the tuna should be nicely seared on the outside and still pink in the center.
    two cooked tuna steaks grilling on a grill.
  • Transfer the grilled tuna steaks to a cutting board and let them rest for a couple of minutes before slicing against the grain.
    two grilled tuna steaks resting on a cutting board.
  • Garnish with sliced green onions and sesame seeds, then serve immediately with soy sauce or spicy mayo for dipping if desired.
    sliced rare tuna steak on a plate with green onions, sesame seeds, lime and chopsticks.

Notes

Use thick-cut tuna steaks if possible. Steaks about 1½ to 2 inches thick are much easier to grill without drying out.
If time allows, let the tuna sit at room temperature for about 20 minutes before grilling. This helps it cook more evenly.
Don’t marinate the tuna for longer than 2 hours. The lime juice can start breaking down the fish and affect the texture.
Make sure your grill is very hot before cooking. High heat gives the tuna a quick sear while keeping the center tender and pink.
Tuna steaks cook fast, so keep a close eye on them. 2 to 4 minutes per side is usually all they need.
For the best texture, serve the tuna rare to medium-rare. Overcooked tuna can become dry and firm very quickly.
Store leftover grilled tuna in an airtight container in the fridge for up to 3 days. It’s great cold in salads, bowls, or wraps the next day.

Nutrition

Serving: 1Serving | Calories: 368kcal | Carbohydrates: 9g | Protein: 44g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 1743mg | Potassium: 601mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3853IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 4mg
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