Marinated Tuna Steak431 Reviews
- Prep: 10 min
- Cook: 11 min
- Ready In: 51 min
“This mixture of orange juice, soy sauce, and garlic gives this marinade a wonderful taste.” - by LINKYJ
Original recipe yields 4 servings
- 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.
- Preheat grill for high heat.
- 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.
Amount Per Serving (4 total)
- 200 cal
- 7.9 g
- 3.7 g
Based on a 2,000 calorie diet
Reviews (431)Rate This Recipe
"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..." See more 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!"
"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 o..." See morene 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!)."
"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 so..." See moreya), 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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