Grilled Tuna
Fresh, tangy tuna–the perfect grilled dish for a healthy meal … and simplicity at its best!
Bright citrus, rich olive oil, and just enough chili heat make this grilled tuna recipe taste fresh, clean, and incredibly satisfying. The long marinade does more than add flavor—the lemon juice gently “cooks” the tuna in a way similar to ceviche, creating a tender texture before it ever touches the grill. A quick pass over high heat or under the broiler simply warms the fish through while preserving its silky, medium-rare center.
This is the kind of effortless recipe that feels elegant enough for entertaining but simple enough for a weeknight dinner. Serve it with grilled vegetables, a crisp salad, rice pilaf, or warm crusty bread to soak up every drop of the tangy marinade.
Ingredients
Zest and juice of six lemons
2/3 cup olive oil
4 large shallots, peeled and finely diced
2 serrano chiles, stemmed, seeded, deveined, and chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 five-ounce tuna steaks
Instructions
In a glass baking dish combine the zest and juice of the lemons, olive oil, shallots, chiles, salt, and pepper.
Place the fish in the marinade and cover with plastic and place in the refrigerator for 12-24 hours, turning occasionally.
Remove the tuna from the marinade and heat through using a grill, grill pan, or broiler for 2-3 minutes per side for medium rare.
Allow the fish to rest covered in foil for ten minutes.
Serve with fish sauce or the remaining marinade.
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Enjoy!