Grilled Tuna Steaks
These Grilled Tuna Steaks are a fast and flavorful grilling recipe featuring sushi-grade ahi tuna seared over high heat for a perfectly caramelized crust and a tender, medium-rare center. Finished with a simple soy, sesame, garlic, and lime marinade, this dish delivers bold flavor in under 15 minutes.
Servings: 2 servings
Calories: 280kcal
Cost: 2
Equipment
- grill
- mixing bowl
- whisk
- Tongs
- paper towels
Ingredients
- 2 ahi tuna steaks about 1 to 1.5 inches thick
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 clove garlic minced
- 1/2 tsp fresh ginger grated
- 1/2 lime juiced
- salt and black pepper to taste
- 1 tbsp neutral oil for grill grates
- 1 tbsp sesame seeds for garnish
- 2 tbsp scallions sliced for garnish
Instructions
- In a small bowl whisk together soy sauce, sesame oil, minced garlic, grated ginger, and lime juice until well combined.
- Place the tuna steaks in a shallow dish and pour the marinade over them. Turn to coat and let sit at room temperature for 15–20 minutes.
- Heat the grill to high heat around 450–500°F. Clean the grates thoroughly.
- Remove the tuna from the marinade and gently pat dry with paper towels. Season lightly with salt and black pepper if desired.
- Using tongs, rub a paper towel dipped in neutral oil over the grill grates just before cooking.
- Place the tuna steaks directly over high heat and grill for about 2 minutes on the first side without moving. Flip once and grill for 90 seconds to 2 minutes on the second side for medium-rare.
- Transfer to a cutting board and rest for 2 minutes. Slice or serve whole, then garnish with sesame seeds, sliced scallions, and an extra squeeze of lime.
Notes
For best results, use sushi-grade tuna and avoid overcooking — aim for a medium-rare center. Always pat the tuna dry before grilling to achieve a proper sear. Marinate briefly (15–20 minutes) to enhance flavor without breaking down the texture.