Grill season is approaching (happy dance). But wait, I know someone who is even more excited –that would be my 2 year old! He loves it when we get the grill out, even attempts to do it on his own, thank goodness for kitchen cabinet child locks).
What I still cannot determine is what his favorite part of the grill experience is – helping daddy set up the grill (before it gets turned on) or the fish tasting part …
For this ‘’ tuna batch’’ we used frozen tuna fillets that needed defrosting. If you, however can source fresh tuna fillets, the recipe would taste even better.
MAKING TENDER TUNA STEAKS: There are 2 secrets to juicy tuna steaks – marinate and marinate. Well, I guess that makes one, but comes to show the importance of marinating your steaks before grilling. Another thing to watch is the cooking time – over cooking always results in drier, stiffer tasting steaks (that even your cat may refuse to eat). If tuna steak looks fresh and pink-ish on the the inside it’s probably ready to be served. Another trick my father-in-law uses when preparing steak (of any sort) is to place the steaks in a glass dish with lid (like this one on Amazon) after removing from grill. That way the evaporating juices do not ‘’run away’’ – as a result steak becomes even tender. Yum, yum!
SUSTAINABILITY: Tuna species are found throughout the world’s oceans. Fisheries are managed globally by five regional fishery management organizations. If you are interested in the Tuna Conservation efforts read on here- the PEW’s Tuna Preservation projects. Another place to take a peak is this article on robust tuna fish stocks by the NFI.
SIDE DISHES AND COMBINATIONS: We usually enjoy fish of all sorts with potatoes, green salad (like our spring feta and spinach salad), glazed carrots (our skinny honey glazed carrots recipe) or sautéed veggies (like our Mediterranean mushrooms with thyme). It’s also a perfect light lunch idea to take with you in the office.
Juicy Grilled Tuna Steaks
- Juice of one lemon
- 4-6 tbsp olive oil , extra virgin
- 1 tbsp fresh basil, chopped
- 1 tbsp honey optional
- Salt & pepper to taste
Fish & Grill
- 4 steaks tuna fish, defrosted or fresh
- ½ yellow onion head for the grill, cut in half
- 1 tbsp olive oil for grill
- Cover your tuna fillets with marinate on each side and refrigerate for 30 min (recommended).
- Preheat your (electric) barbecue grill and grease with olive oil. Coat the grill plate with the half onion head (optional) and let smoke’ escape’.
- Place each fillet on the grill and turn around every 2-3 minutes. Check inside of tuna steak – if pink and tender – remove from grill and place in a glass dish container and put lid on. Using my grill (medium heat) tuna steaks are done in between 8-12 minutes.
- If steaks seem dry, coat each fillet with additional olive oil and turn around for a minute or so.
Did you make this recipe?
I’d love to hear how it turned out for you! You can leave a comment below and/or snap a picture and share it on Instagram – using #shinemommy and tagging @anashinemommy in the photo itself.