Grilled Tuna Steaks
Grilled Tuna Steaks are a fast and flavorful grilling recipe featuring thick ahi tuna seared over high heat to create a caramelized crust while keeping a tender, pink center. Finished with a sesame-soy marinade, this dish delivers bold umami flavor in under 20 minutes.
Equipment
- grill
- mixing bowl
- tongs
- basting brush
- knife
Ingredients
- 2 ahi tuna steaks (6–8 oz each, 1–1.5 inch thick)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh lime juice
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp neutral oil (avocado or grapeseed)
- 1 tsp black sesame seeds
- 2 green onions, thinly sliced
- 1 pinch flaky sea salt
Instructions
- In a shallow bowl whisk together soy sauce, sesame oil, lime juice, grated ginger, and minced garlic until well combined.
- Pat the tuna steaks dry with paper towels and place them in the marinade. Turn to coat and let sit for 15–20 minutes at room temperature.
- Preheat the grill to high heat (450–500°F) and clean the grates thoroughly.
- Oil the grill grates using a paper towel dipped in oil and held with tongs to prevent sticking.
- Remove the tuna from the marinade, letting excess drip off, and brush lightly with neutral oil on both sides.
- Place the tuna steaks on the grill and cook for 2–3 minutes without moving until a seared crust forms and the fish releases easily.
- Flip the tuna and cook for another 2–3 minutes for rare to medium-rare doneness.
- Remove from the grill and let rest for 2 minutes before slicing against the grain.
- Garnish with black sesame seeds, sliced green onions, and flaky sea salt. Serve immediately.
Notes
Do not over-marinate tuna — 15–20 minutes is ideal to avoid breaking down the texture. Grill over very high heat and avoid moving the fish too early to achieve a proper sear. For best results, cook to rare or medium-rare and let rest briefly before slicing.