When Michelin-starred chef Eric Ripert prepares grilled tuna steaks at Le Bernardin, he emphasizes the importance of high heat and minimal cooking time to preserve the fish’s natural flavors.
You’ll find this same principle applies to all nine recipes in this collection.
From the Mediterranean-inspired lemon-herb marinade to the rich umami of the teriyaki glaze, each technique respects the delicate nature of tuna while enhancing its meaty texture.
These preparations offer both novice and experienced cooks foolproof methods for avoiding the cardinal sin of tuna cookery: overcooking.
Lemon-Herb Marinated Tuna Steaks With Mediterranean Spices
This vibrant Mediterranean-inspired tuna dish combines fresh citrus, aromatic herbs, and warm spices for a perfectly grilled seafood experience that’s both healthy and flavorful.
Ingredients:
- 4 tuna steaks (6 oz each)
- 3 tablespoons olive oil
- Juice and zest of 2 lemons
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon coriander
- ¼ teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 tablespoon honey
- Fresh parsley for garnish
Instructions:
Step 1: In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, cumin, paprika, coriander, cayenne (if using), salt, pepper, and honey to make the marinade.
Step 2: Place tuna steaks in a shallow dish and pour marinade over them, ensuring they’re well coated. Cover and refrigerate for 30 minutes to 2 hours.
Step 3: Preheat grill to high heat (about 450°F). Remove tuna from marinade, letting excess drip off.
Step 4: Grill tuna for 2-3 minutes per side for medium-rare, or longer if preferred. Tuna should be seared on the outside while remaining pink in the center.
Step 5: Remove from grill, let rest for 5 minutes, garnish with fresh parsley, and serve with lemon wedges.
Nutrition:
- Calories: 240 per serving
- Protein: 35g
- Fat: 10g
- Carbohydrates: 5g
- Sodium: 190mg
- Fiber: 1g
Honey-Soy Glazed Tuna With Sesame Crust
This succulent tuna dish combines sweet honey, savory soy sauce, and nutty sesame seeds to create a perfectly balanced flavor profile that complements the natural richness of fresh tuna.
Ingredients:
- 2 tuna steaks (6 oz each)
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 3 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 1 green onion, thinly sliced
- ¼ teaspoon red pepper flakes
- 1 tablespoon vegetable oil
Instructions:
Step 1: In a shallow dish, whisk together soy sauce, honey, rice vinegar, ginger, and garlic to create the marinade.
Step 2: Place tuna steaks in the marinade, coat evenly, and refrigerate for 30 minutes, turning once halfway through.
Step 3: Spread sesame seeds on a plate. Remove tuna from marinade (reserve the liquid) and press both sides into sesame seeds to coat completely.
Step 4: Heat vegetable oil in a cast-iron skillet over high heat until very hot. Sear tuna for 1-2 minutes per side for medium-rare, or longer if preferred.
Step 5: While tuna rests, pour reserved marinade into the pan and simmer for 2 minutes until slightly thickened.
Step 6: Slice tuna, drizzle with the reduced glaze, and garnish with green onions and red pepper flakes.
Nutrition:
- Calories: 320 per serving
- Protein: 34g
- Fat: 17g
- Carbohydrates: 9g
- Sodium: 920mg
- Fiber: 1g
Spicy Cajun-Rubbed Tuna With Mango Salsa
This mouthwatering spicy Cajun tuna pairs perfectly with sweet mango salsa for a delicious balance of heat and tropical flavor. Ready in under 30 minutes for an impressive yet simple dinner.
Ingredients:
- 4 tuna steaks (6 oz each)
- 2 tablespoons olive oil
- 3 tablespoons Cajun seasoning
- 1 ripe mango, diced
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
Instructions:
Step 1: Pat tuna steaks dry with paper towels. Brush with 1 tablespoon olive oil, then coat evenly with Cajun seasoning on all sides. Let sit at room temperature for 15 minutes.
Step 2: While tuna rests, prepare mango salsa by combining diced mango, red bell pepper, red onion, jalapeño, lime juice, and cilantro in a bowl. Season with salt and pepper. Refrigerate until ready to serve.
Step 3: Heat grill or grill pan to high heat. Brush grates with remaining oil to prevent sticking.
Step 4: Grill tuna for 1-2 minutes per side for rare, or 3-4 minutes per side for medium. Tuna should remain pink in the center for best flavor and texture.
Step 5: Remove tuna from grill and let rest for 2 minutes before serving. Top each steak with generous spoonfuls of mango salsa.
Nutrition:
- Calories: 280 per serving
- Protein: 35g
- Carbohydrates: 12g
- Fat: 11g
- Fiber: 2g
- Sodium: 420mg
Garlic-Butter Basted Tuna With Fresh Herbs
This succulent tuna steak recipe combines the richness of garlic butter with fresh herbs to create a restaurant-quality dish at home. Perfect for a quick yet impressive weeknight dinner.
Ingredients:
- 2 tuna steaks (6 oz each)
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 1 lemon, half juiced and half cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions:
Step 1: Remove tuna steaks from refrigerator 30 minutes before cooking to bring to room temperature.
Pat dry with paper towels and season both sides with salt and pepper.
Step 2: Heat olive oil in a cast-iron skillet over high heat until smoking.
Step 3: Carefully place tuna steaks in the hot skillet and sear for 1-2 minutes per side for rare to medium-rare (or longer if preferred).
Step 4: Reduce heat to medium.
Add butter, garlic, thyme, and rosemary to the pan. Once butter is melted, tilt the pan and use a spoon to baste the tuna with the herb-infused butter for 1 minute.
Step 5: Remove from heat, drizzle with lemon juice and sprinkle with fresh parsley.
Step 6: Let rest for 2 minutes before serving with lemon wedges.
Nutrition:
- Calories: 320 per serving
- Protein: 32g
- Fat: 20g
- Carbohydrates: 3g
- Sodium: 180mg
- Cholesterol: 85mg
Coconut Curry Grilled Tuna With Pineapple Relish
This tropical-inspired grilled tuna combines rich coconut curry flavors with a bright pineapple relish. The dish balances sweet, spicy, and savory elements for a revitalizing summer meal.
Ingredients:
- 4 tuna steaks (6 oz each)
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 lime, juiced
- 1 cup fresh pineapple, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
Instructions:
Step 1: In a bowl, whisk together coconut milk, curry powder, 1 tablespoon olive oil, honey, garlic, ginger, and half the lime juice. Reserve 1/4 cup of the mixture for serving.
Step 2: Place tuna steaks in a shallow dish and pour the remaining marinade over them. Cover and refrigerate for 30 minutes.
Step 3: Meanwhile, make the pineapple relish by combining pineapple, red bell pepper, red onion, jalapeño, cilantro, remaining lime juice, and 1 tablespoon olive oil. Season with salt and pepper and set aside.
Step 4: Preheat grill to high heat. Remove tuna from marinade and season with salt and pepper.
Step 5: Grill tuna for 2-3 minutes per side for medium-rare, or longer if desired.
Step 6: Serve tuna topped with pineapple relish and drizzle with reserved coconut curry sauce.
Nutrition:
- Calories: 320 per serving
- Protein: 35g
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 2g
- Sodium: 180mg
Smoky Paprika and Lime Tuna Steaks
These succulent tuna steaks are rubbed with smoky paprika and zesty lime, then grilled to perfection. The simple yet flavorful combination creates a restaurant-quality dish in minutes.
Ingredients:
- 4 tuna steaks (6 oz each), about 1-inch thick
- 2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 limes (1 juiced, 1 cut into wedges)
- 2 tablespoons honey
- Fresh cilantro for garnish
Instructions:
Step 1: In a small bowl, combine smoked paprika, cumin, garlic powder, salt, and pepper. Add lime juice and honey, then stir in olive oil to create a paste.
Step 2: Pat tuna steaks dry with paper towels. Rub the spice mixture evenly over both sides of each steak. Let marinate for 15-30 minutes at room temperature.
Step 3: Preheat grill to high heat (approximately 450°F). Oil the grates to prevent sticking.
Step 4: Grill tuna steaks for 1-2 minutes per side for rare, or 3-4 minutes per side for medium. The center should remain slightly pink for the best texture.
Step 5: Remove from grill and let rest for 3 minutes. Garnish with cilantro and serve with lime wedges.
Nutrition:
- Calories: 285 per serving
- Protein: 35g
- Fat: 12g
- Carbohydrates: 9g
- Fiber: 2g
- Sodium: 620mg
Ginger-Scallion Tuna With Asian Dipping Sauce
This zesty tuna steak recipe showcases the delicate flavor of fresh tuna with bright ginger, scallions, and a savory umami-packed dipping sauce that elevates the dish to restaurant quality.
Ingredients:
- 4 tuna steaks (6 oz each)
- 3 tablespoons grated fresh ginger
- 4 scallions, finely chopped
- 3 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
Instructions:
Step 1: In a small bowl, combine 2 tablespoons grated ginger, half the chopped scallions, 2 tablespoons vegetable oil, and 1 tablespoon sesame oil to make a marinade.
Step 2: Place tuna steaks in a shallow dish and coat with the marinade. Refrigerate for 30 minutes.
Step 3: Meanwhile, prepare the dipping sauce by mixing soy sauce, rice vinegar, honey, remaining ginger, garlic, remaining scallions, and 1 tablespoon sesame oil.
Step 4: Heat grill to high. Remove tuna from marinade and lightly pat dry.
Step 5: Grill tuna for 1-2 minutes per side for rare, or 3-4 minutes per side for medium, depending on thickness and desired doneness.
Step 6: Sprinkle with sesame seeds and remaining scallions. Serve immediately with the Asian dipping sauce.
Nutrition:
- Calories: 310 per serving
- Protein: 35g
- Fat: 16g
- Carbohydrates: 5g
- Sodium: 780mg
- Fiber: 1g
Herb-Crusted Tuna With Lemon-Caper Butter
This succulent herb-crusted tuna steak is elevated with a zesty lemon-caper butter that melts beautifully over the perfectly seared fish, creating a restaurant-quality dish at home.
Ingredients:
- 2 fresh tuna steaks (6 oz each)
- 3 tbsp olive oil, divided
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, chopped
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 4 tbsp unsalted butter, softened
- 1 tbsp capers, drained and chopped
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions:
Step 1: Mix 2 tbsp olive oil, parsley, rosemary, thyme, half the garlic, salt, and pepper in a bowl.
Pat tuna steaks dry and coat them evenly with the herb mixture.
Step 2: In another bowl, combine softened butter, remaining garlic, lemon zest, lemon juice, and capers.
Form into a log on parchment paper, wrap, and refrigerate for 15 minutes.
Step 3: Heat remaining olive oil in a cast-iron skillet over high heat.
When hot, add the herb-crusted tuna steaks.
Step 4: Sear for 2 minutes per side for medium-rare, or longer to preferred doneness.
Step 5: Remove steaks from heat, let rest for 2 minutes, then top each with a slice of lemon-caper butter.
Nutrition:
- Calories: 410 per serving
- Protein: 35g
- Fat: 28g
- Carbohydrates: 2g
- Sodium: 320mg
- Cholesterol: 95mg
Teriyaki-Glazed Tuna With Grilled Vegetables
This sizzling teriyaki tuna pairs perfectly with colorful grilled vegetables for a healthy, protein-packed meal.
The sweet-savory glaze caramelizes beautifully on the grill for restaurant-quality results at home.
Ingredients:
- 4 tuna steaks (6 oz each)
- 1/2 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 zucchini, sliced lengthwise
- 1 red bell pepper, quartered
- 1 yellow bell pepper, quartered
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Instructions:
Step 1: In a bowl, mix soy sauce, honey, ginger, garlic, and sesame oil to make the teriyaki glaze.
Reserve half for serving.
Step 2: Place tuna steaks in a shallow dish and pour remaining glaze over them.
Marinate for 30 minutes in the refrigerator.
Step 3: Preheat grill to medium-high heat.
Toss vegetables with olive oil, salt and pepper.
Step 4: Grill vegetables for 8-10 minutes, turning occasionally, until tender with nice grill marks.
Step 5: Remove tuna from marinade and grill for 2-3 minutes per side for medium-rare, or longer for desired doneness.
Step 6: Serve tuna steaks with grilled vegetables, drizzle with reserved glaze, and garnish with sesame seeds and green onions.
Nutrition:
- Calories: 320 per serving
- Protein: 42g
- Carbohydrates: 15g
- Fat: 12g
- Fiber: 3g
- Sodium: 890mg
Final Thoughts
You’ve now mastered the art of transforming ordinary tuna into culinary masterpieces.
These nine recipes dance on the palate like a symphony of flavors, each bringing its own crescendo of texture and taste.
Don’t fear high-heat searing or medium-rare centers—that’s where the magic happens.
From Asian-inspired glazes to Mediterranean aromatics, your grill has become your canvas, and these tuna steaks, your delicious works of art.
