Grilled Tuna Steak

Ingredients

• Tuna Steaks: I used yellowfin tuna (sometimes known as ahi tuna steaks), but most types of tuna steak will work fine (bluefin tuna, bigeye tuna, or sashimi-grade).
• Fresh Ginger: Grated
• Garlic: Minced
• Olive Oil
• Teriyaki Sauce: Make your own, buy it from the grocery store, or substitute it with soy sauce and a little sugar or barbeque sauce.
• Soy Sauce (Optional): This will add a little umami flavor but you can leave it out if you prefer.
• Sesame Oil
• Lemon Juice and Zest
• Seasoning: Chili flakes, salt, and black pepper.
• Fresh cilantro.

How to cook tuna steak on a grill

Marinate the Tuna Steaks: Add all of the ingredients (except the tuna steaks) to a large bowl or baking dish – large enough to fit the tuna steaks in. Whisk well.

Then, add the tuna steaks. I used a flat tray to place the tuna stakes in a single layer and to coat them well with the marinade. Cover and leave in the fridge to marinate for at least 30 minutes.

Grill the tuna: Preheat a large frying pan, cast-iron skillet, or grill pan to medium-high heat and brush it with a little oil. Remove the tuna steaks from the marinade, shaking well to get rid of any excess.

Place the tuna steaks on the pan, sear, and cook each side for about 3 minutes. This will get you a medium-rare grilled tuna steak with a distinct pinkness in the middle.

If you prefer your tuna well done, cook on medium heat for 5 minutes on either side until your desired doneness. Fresh tuna is safe to eat without being fully cooked, especially when seared on high heat.

Rest: Remove the grilled tuna steak from the pan and allow it to rest on a plate for a few minutes. This allows the flavors to fully meld and for the tuna to finish cooking completely. You can cover it with foil to keep it warm.

Simmer the Marinated Sauce (optional): While the steaks are resting, pour the marinating liquid in a small saucepan. Add 1/4-1/2 cup of water if needed to make more sauce. Then heat over low heat and allow to simmer for about 5 minutes until it has slightly thickened. You can serve the tuna steaks with this sauce.

Slice and Serve: Slice your grilled tuna steaks horizontally into strips. This will reveal how they are cooked and if they need a little more time. Drizzle with the simmered marinade sauce, if using, and sprinkle with fresh cilantro before serving.

Top tips for grilling tuna steaks

• Use Fresh Tuna: I always recommend going to a fish market or fish counter to get the best, freshest tuna. Not only does it taste better, but fresh, high-quality tuna will have a better texture too.
• Marinate for Flavor: Just like steak and chicken, tuna steak soaks up flavors from marinades. And it’ll help elevate the natural taste of the fish. Just an extra 30 minutes in the fridge can make a world of difference to the flavor.
• Preheat and Oil Your Grill: The steaks need to be seared. So let your pan or grill preheat to the right temperature before adding your fish. A little oil will stop it from sticking to the pan – and help to cook the outside quickly.
• Grill Quickly: A high heat and a quick cooking time make grilling tuna steak successful. The high heat sears the outside of the steak, sealing in its juiciness and flavor and preventing overcooking.

Storage Instructions

In The Fridge: Allow the grilled tuna steaks to cool completely before transferring them into an airtight container. Keep for up to 2 days.

In The Freezer: If you’re making ahead and don’t plan to eat within two days, you can freeze it. First flash freeze them on a tray for about 3 hours. Once they are partially frozen, transfer them into containers or Ziplock bags. Keep in the freezer for 2-3 months.

To Reheat: Allow the tuna to thaw in the fridge overnight before using. Heat a pan to medium-high heat and cook for a few minutes until the middle is warm. Alternatively, place it in the microwave-safe dish and reheat it in the microwave on medium power for 2-3 minutes.