“Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.” - by Gordon Holland
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
- Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
- Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
Nutrition
Amount Per Serving (4 total)
- Calories
- 281 cal
- 14%
- Fat
- 11.8 g
- 18%
- Carbs
- 1.8 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (22)
Rate This Recipe
"I have made this once before - the first time we had tuna steaks. Very simple, yet very flavorful. I will be making this again tomorrow. We love it. I just throw the steaks on our gas grill and th..." See moreey come out perfect. I also add a little garlic powder when I am seasoning with salt and pepper. Very yummy. There are never any leftovers."
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