Marinated Tuna Steak

491 Reviews 29 Pics
  • Prep

    10 m
  • Cook

    11 m
  • Ready In

    51 m
LINKYJ
Recipe by  LINKYJ

“This mixture of orange juice, soy sauce, and garlic gives this marinade a wonderful taste.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
  2. Preheat grill for high heat.
  3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

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Reviews (491)

Rate This Recipe
BOGINIA2
641

BOGINIA2

WOW!!! This tuna steak was insanely good. I followed the recipe exactly, except I pan seared the tuna for 3 minutes on each side instead of grilling it. I let the steaks marinade for 2 hours and then rest at room temperature for 10 minutes before cooking it. The fish came out awesome, so juicy and wonderfully tasty - I loved it (and I don't even like fish). I will make this again and again and again. Thanks Carin!

The Captain
498

The Captain

I consider myself a pretty proficient cook. I have created many of my own recipes and have often been told that I should have been a cook! But I have never tried tuna steak until now. This recipe is one of the best I've ever used. Anyone who says this tuna is dry is OVERCOOKING their steak, hello? Seared in a red hot frying pan for about 3-4 minutes on each side, this is succulent, indeed! I've never cooked tuna steak before, and it turned out perfectly...VERY juicy and extremely flavorful (but increase marinade time to at least 2 hours for the full effect!).

STARSING
359

STARSING

Five stars, no question. Flavorful, juicy, piquant. I quartered the recipe (just cooking for me), cooked it in a skillet and just dumped the whole mix in. I had to substitute teriyaki sauce (had no soya), which may have made it lighter than the original recipe; I enjoyed it this way. I also used dried herbs, found it okay. If I could make it differently I might crust some whole garlic slices right on to the tuna steak, but this is a bit of an unnecessary flourish. If your tuna comes out "tough and chewy" you are cooking it too long. Turn the heat up way high (skillet) or get the coals really going (grill) and sear it. Unless you buy bottom-quality tuna (which you should not), it is safe to cook until the top and bottom are seared but the center is still mostly pink and relatively uncooked. The bacteria grow on the exposed parts, which is why you have to cook the heck out of any ground meat (because the exposed parts have been moved all through the meat).

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 3.7 g
  • 1%
  • Protein
  • 27.4 g
  • 55%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 945 mg
  • 38%

Based on a 2,000 calorie diet

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