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Grilled tuna steaks Mediterranean style recipe

Grilled tuna steaks Mediterranean style recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna

I make these tuna steaks in the oven when I have no time to heat the grill. The recipe is for two but you can easily double or triple it.

16 people made this

IngredientsServes: 2

  • 2 tuna steaks
  • olive oil
  • 24 pitted Kalamata olives
  • 1 large garlic clove
  • 8 sun dried tomatoes in oil
  • 1 small bunch fresh mint
  • salt and pepper
  • 1 pinch cayenne
  • extra virgin olive oil

MethodPrep:12min ›Cook:12min ›Ready in:24min

  1. Thinly oil steaks and place under the preheated oven grill or on your outdoor grill, each minutes on each side or depending on thickness. Do not overcook the or they will be dry.
  2. Mince olives, garlic, tomatoes with oil and mint in a small bowl, Season with salt, pepper and cayenne and add a bit of extra virgin olive oil to bind it all together.
  3. Top the grilled steaks with it ad serve at once.

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How to Grill Tuna Steaks

It's 1998. Google is a newborn company that no one yet suspects will influence nearly every aspect of our lives. The world waits with bated breath after Ross accidentally says Rachel's name at the alter. And fancy restaurants all over the United States are serving plate after plate after plate after plate of grilled tuna.

That we've never had an in-depth grilled tuna recipe on this site, since its founding more than 10 years ago, is not an accident. It's dated. Add to that serious concerns around overfishing of tuna, and there's good reason to avoid it. And yet a pristine slab of tuna, seared over high heat with a perfectly rare center is a lovely thing. In my opinion, it's okay to make it on occasion, as long as you buy your tuna responsibly.*

*This is a concern with most edible creatures from the sea, but many species of tuna are in an especially precarious situation.

If you do decide to make grilled tuna, you want to make sure you do it right. Tuna ain't cheap—especially not the quality you'd want to eat near-raw after a quick jaunt on the grill—so ruining with bad technique is as close to unacceptable as it gets. Let's make sure that doesn't happen.

Recipe Summary

  • ¼ cup orange juice
  • ¼ cup soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • ½ teaspoon chopped fresh oregano
  • ½ teaspoon ground black pepper
  • 4 (4 ounce) tuna steaks

In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.

Preheat grill for high heat.

Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Recipe Summary

  • 4 one-inch-thick tuna steaks, (about 4 ounces each)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, plus more for grill
  • Zest and juice of 1 lemon
  • 6 anchovy fillets, cut into thirds
  • 1 medium clove garlic, finely chopped
  • 1 tablespoon coarsely chopped fresh oregano
  • 1 tablespoon coarsely chopped fresh basil

Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side the flesh will be firm and tight. For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart.

Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Dry tuna steaks well with paper towels and lightly brush them all over with oil.

Just before cooking, season tuna steaks all over with salt and, if desired, pepper. Then set over hot side of grill. Cook tuna until first side is well-seared and the fish releases from the grill grate, 1 to 2 minutes. If the fish sticks, try to gently lift it from below using a thin metal spatula or the tines of a carving fork inserted down between the grill grates. Turn fish and repeat on second side.

For an ideal doneness of rare, cook the fish long enough to sear each side, and no longer. You should be able to watch the heat penetrate the fish from each side because tuna changes color so dramatically, from a deep purple when raw to a beige when cooked. Use the side of the fish to gauge doneness: if you want it very rare in the center, the sides of the steaks should still look purple, with the color of the cooked fish just starting to creep in from above and below. If you want it a little more done, let the cooked color creep up a bit more from both sides. We don't recommend cooking tuna steaks beyond medium-rare.

MIX soy, garlic, oil and lemon juice. MARINATE the tuna in the soy mixture for 15-30 minutes (do not over marinate). PUT steaks on hot grill and cook 10 minutes per inch of thickness for well done. For rare, cut the cooking time in half. REMOVE from grill. SERVE atop grilled vegetables. POUR half of the soy butter on each steak and serve. GMT RECIPES MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef Ben Helms, better known as "Guy Gourmet"


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Calories per serving: 205

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The sugar in the marinade for these meaty kebabs caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges.

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Cilantro-Lime Grilled Tuna with Avocado Cucumber Salsa

I’m on a grilled fish KICK this summer, guys. Can’t stop, won’t stop, just gimme all the grilled tuna and nobody gets hurt.

Strong words coming from a former fish-hater, but let’s just leave my shameful past behind us.

And move forward to a better place where there’s cilantro-lime marinated grilled tuna. And avo-cuke salsa. I vote that we stay here FOREVER.

You all know that before culinary school I totally hated seafood’s guts right? I think that with seafood it’s sorta just a love it or hate it kinda deal. As you know, I was totally on the haters side until school came around and showed me how foolish I was. Among tons of other things, salmon, mahi-mahi, and tuna are my current favs.

Guys, I even like sushi now. What??

The best thing to do with fish in the summertime is pretty obvious. Grill, baby, GRILL. You know why grilling is the boss with fish, guys? Because most fish literally takes 5 minutes or LESS of cook time on the grill.

It’s also SO important that you only do a short ‘n’ sweet cook time, because too much time on the grill can easily dry out your fish. No thanks!!

So let’s talk tuna. This is a pretty straightforward grilled tuna recipe, guys, but it’s seriously SO.DANG.GOOD! Just…dang.

First off, I marinate my tuna steaks for about 10-15 minutes in a cilantro lime marinade (similar to this chicken!) to soak up tons of limey herb flavors. NOTE: It’s important not to let the tuna marinate for longer than 15 minutes, otherwise the acidity in the marinade will actually start to cook the fish.

Now for our grilling portion. Slap those tuna steaks on the grill but do NOT walk away. These steaks only need about 2 minutes of cook time on each side and it’s important not to overcook them. The tuna should still be pink in the middle—just like an actual steak!

Then came the game-changer, y’all. The kinda thing I just want to sneak off to a closet with and eat straight outta the bowl. Avocado cucumber salsa = hi loooooover.

Seriously. You. This salsa. SPOON! Any binge leftovers you can use for their actual purpose of dressing your gorgeous grilled tuna.


  • 1/4 cup lite soy sauce
  • 1/4 cup water
  • 1 teaspoon sugar
  • 2 garlic cloves, minced
  • 1 green onion, finely chopped
  • 2 (8-oz.) tuna steaks (about 1-inch thick)


  1. In 8-inch square (2-quart) glass baking dish, combine all ingredients except tuna steaks mix well. Add tuna turn to coat. Let stand while grill is heating.
  2. Heat gas or charcoal grill. When grill is heated, remove tuna from soy sauce mixture reserve mixture. Place tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill cook 10 to 12 minutes or until fish flakes easily with fork and is opaque in center, turning once and brushing frequently with soy sauce mixture.
  3. Bring any remaining soy sauce mixture to a boil in small saucepan. Serve tuna with warm soy sauce mixture.

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