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GET IT NOWMy Grilled Tuna Steak Recipe Is Savory, Buttery, And A Little Sweet
I’ll be the first to say that tuna is not my favorite fish, but this tuna steak recipe is starting to change my mind. Here’s why grilled tuna steak is totally different from tuna cooked any other way:
- Dense, firm texture almost like a beef steak – When cooked correctly, these are so tender that a knife cuts through them like butter. If you like medium rare grilled steak, you’ll like medium rare tuna steaks, too!
- Slightly sweet, umami flavor – My quick tuna steak marinade needs just a handful of ingredients to make this recipe both sweet and savory.
- Quick and easy – The prep and cooking each take just minutes. The longest part is marinating, but even that is faster than most other proteins.
If you need an easy, breezy dinner for your next summer date night, get-together, or even just a weeknight, cook this grilled tuna steak recipe with me!
Ingredients & Substitutions
Here I explain the best ingredients for my tuna steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Tuna Steaks – Here are my top tips for selecting them:
- Types of tuna – I prefer ahi tuna (a.k.a. yellowfin tuna), because it’s easy to find and its firm texture makes it easy to grill. Plus, it makes an awesome ahi tuna salad if you have extra! You can choose bigeye tuna for a richer flavor (it’s fattier), or bluefin tuna for a special occasion (it’s amazing but expensive).
- Grade – Make sure your fish is labeled sushi grade or sashimi grade, as tuna steak recipes are best cooked to medium-rare.
- Source – I recommend going to a fishmonger if you can, as they usually have fresher fish than the grocery store.
- Coconut Aminos – I use this as an alternative to soy sauce and it’s a little sweeter. You can use low sodium soy sauce if that’s what you’ve got.
- Sesame Oil – The flavor pairs well with the other flavors in this dish, but olive oil or avocado oil will work in a pinch.
- Aromatics – Fresh minced garlic and grated ginger will give your tuna steak marinade the best flavor! You can swap in 1/2 tablespoon of jarred minced garlic and 1/4 teaspoon of ground ginger, but it’s just not the same.
- Honey – Adds a touch of sweetness. I use Wholesome Yum Zero Sugar Honey.
- Sea Salt & Black Pepper – Plus a touch of red pepper flakes! You can substitute with cayenne pepper or chili powder if you like.
How To Cook Tuna Steaks
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the tuna steak marinade. In a small bowl, whisk together the coconut aminos, sesame oil, garlic, ginger, honey, salt, pepper, and red pepper flakes.
- Marinate the fish. Place the fish in a zip lock bag and pour the marinade on top. Move around to coat, then marinate in the refrigerator until ready to grill.
- Grill tuna steaks. Place the tuna on the preheated grill, or on a grill pan or cast iron skillet on the stove (I have and love this grill pan). See my tips below to help you get the ideal doneness!
- Rest on a plate before slicing. I like to garnish with green onions and lime wedges.
My Recipe Tips
- Don’t marinate for too long. Normally I don’t recommend marinating fish for longer than 30 minutes (after that it can turn into ceviche from acids in the marinade), but this marinade doesn’t have any acidic ingredients, so up to 2 hours is okay.
- Medium high heat is ideal. This is key to get a sear on the outside without overcooking the inside.
- How to prevent sticking or falling apart: Make sure the grill grates are well oiled and preheat for at least 10 minutes. And most importantly, don’t flip your grilled tuna steak too soon! If it doesn’t release easily, that’s a sign it’s not ready to flip. I have more tips on this in my grilled salmon post.
- Flip gently and don’t squeeze. I use a thin metal spatula from this set when grilling outside, or this fish turner when using a grill pan. I don’t recommend using tongs — they squeeze out the juices.
- Be careful not to overcook. Tuna steaks are ideal with a rare or medium-rare inside (red or pink in the center), otherwise they turn out dry and flavorless. I usually stick a probe thermometer in the center after flipping, but a regular instant-read thermometer works, too. Remove from heat when the internal temperature reaches 125 degrees F for rare, or 135 degrees F for medium rare.
Grilled Tuna Steak
My grilled tuna steak recipe has a seared outside, tender pink inside, and easy marinade for the best flavor. It cooks in just a few minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, whisk together coconut aminos, sesame oil, garlic, ginger, honey, salt, pepper, and red pepper flakes.
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Place tuna steaks in a plastic bag and pour the marinade over them. Seal the bag and turn to coat the steaks in the marinade. Refrigerate for at least 30 minutes, or up to 2 hours.
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Towards the end of the marinating time, clean the grates of your grill with an oiled paper towel, then preheat the grill to medium-high for at least 10 minutes. (You can also cook on a preheated grill pan on the stovetop instead, if you don't have a grill.)
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Place tuna steaks on the grill, close the lid, and cook for 2-3 minutes per side, until the internal temperature reaches about 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium rare. For best results, use a meat thermometer inserted into the thickest part of the fish.
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Transfer the grilled tuna steak to a plate and rest for 5 minutes before slicing. (This allows the juices to settle and the internal temperature will rise a few more degrees.)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 tuna steak
- Tips: Check out my recipe tips above to help you get juicy, flavorful tuna steaks that don’t stick, dry out, or overcook.
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze, I recommend doing so before cooking rather than after.
- Reheat: Tuna overcooks fast! Let it come to room temp first, then warm gently on the grill, stovetop, or in a 350-degree F oven. Honestly, I prefer it cold in my ahi tuna salad or poke bowl.
- Note on nutrition info: These numbers use Wholesome Yum Zero Sugar Honey, and will be a little different if you use regular.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Grilled Tuna Steak Recipe
Serving Ideas
This grilled tuna steak is equal parts grilled vibes and Asian-inspired, so it goes well with both types of sides:
- Grilled vegetables – While you have your grill going, you might as well cook some veggies! My favorites are grilled asparagus (pictured above), grilled broccoli, and grilled eggplant.
- Salads – I like roasted cauliflower salad, cucumber tomato salad, or grilled peach salad. For Asian flavors, my smashed cucumber salad pairs perfectly with this tuna steak recipe.
- Rice – This makes a classic base for tuna steaks, or try my cauliflower rice recipe for a lighter option.
10 Comments
Tracy
0Had this tonight for dinner and oh my, winner winner tuna dinner! Even tho I had a super hot oiled grill, it did stick a bit so next time I may pat the tuna dry then put just a little oil on it to help with that. Thank you so much – delish!
Wholesome Yum D
0I love this, Tracy! Great tip on patting the tuna dry first, too. So glad you enjoyed it!
Shannon Scott
0So good! I am a sucker for fish anyway but this was amazing! It will be a regular at our house!!! Thanks!
Maya | Wholesome Yum
0Thanks, Shannon! Hope you make it again soon.
Susan Haley
01st time making Ahi Tuna. This was absolutely delicious! The only thing is I used a cast iron skillet as it was raining out and I used a little less Red Pepper as I do not like to spicey of foods! When I did my food shopping and we are in lent, I bought Ahi Tuna again for Friday’s dinner!!! Thank you, Maya
Maya | Wholesome Yum
0Congrats on your first time making it, Susan! I’m glad the skillet worked well for you. Hope you enjoy it just as much on Friday!
Estee
0Looks pretty easy & most important Delicious! Once grilled, they’ll be wonderful, I can’t wait. Ingredients were so fragrant I’m sure my steaks are yummy!
Natasha
0It has the perfect flavor and it’s so easy to make! I was able to cook it in just a few minutes. This recipe is a winner!
Sharina
0One of the easiest tuna steak recipes I’ve tried! It was perfectly cooked and marinated, our guests loved it!
Allyson Zea
0Wow, this was absolutely delicious! Thank you for the easy recipe!