MARINATED GRILLED TUNA

WineCheeseScallops
Jun 24
5 min read

Fire up the grill and get ready to fall in love with seafood all over again. Our Marinated Grilled Tuna recipe is fresh, zesty, and packed with bold Mediterranean flavors. With a quick soak in a lemony, herb-infused marinade and a hot sear on the grill, these tuna steaks turn into restaurant-quality fare—right in your backyard. Whether you're a tuna lover or a seafood skeptic, this dish might just win you over with its juicy interior and smoky char.

Grilled tuna steaks on fresh arugula with lemon slices. The salmon is garnished with herbs and has distinct grill marks.

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We love this dish for weeknights when we want something healthy yet satisfying, but it also shines as a weekend dinner party main. With fresh herbs, citrus, and a touch of honey, the marinade hits every note—sweet, savory, and a little spicy. Paired with grilled veggies, a chilled white wine, or a vibrant herb salad, this tuna recipe is clean, lean, and absolutely unforgettable.

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Red plate with parsley, salt, spices, and red liquid in a cup. Glass of oil and partially visible meat on a wooden surface.

🐟 Tuna Steaks

Tuna steaks are a lean, meaty cut from the loin of the tuna fish, prized for their firm texture and ability to hold up on the grill. Unlike flakier fish, tuna can be grilled or seared and served rare to medium-rare, much like a good steak. Rich in protein and omega-3 fatty acids, tuna supports heart health and muscle recovery. Look for fresh, sushi-grade yellowfin or ahi tuna with a deep red color and minimal odor for best results.

Mixing herbs, spices, and red powder in a glass measuring cup with the word "Pyrex" visible. A whisk is partially submerged.

🍋 Lemon Zest and Juice

The brightness of lemon does wonders in this marinade. Its juice helps tenderize the fish while its zest infuses the marinade with intense citrus oil. Lemon adds a clean, tangy note that balances the savory depth of cumin and smoked paprika. When zesting, be sure to only remove the colorful outer layer, avoiding the bitter white pith beneath. Fresh-squeezed lemon juice always beats the bottled variety for flavor and aroma.

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Outdoor grill with a metal lid beside a zipped bag of marinating meat on a tray. A red umbrella in the background creates a cozy setting.

Recipe Origin Story | MARINATED GRILLED TUNA

We first created this recipe during a late spring grilling session, inspired by a warm day, a few lemons on the counter, and a couple of tuna steaks calling our name from the seafood case. We wanted something fast but flavorful—something that let the grill do the heavy lifting without sacrificing complexity. A little zip from citrus, some earthiness from cumin and smoked paprika, and a touch of honey for balance—and this marinade was born.

Josh had been experimenting with different proteins for weeknight grilling, and Tara craved something that felt fresh and light but still packed protein. The final result was so good, even our picky eaters gave it two thumbs up. Now it’s in regular rotation, especially during grilling season, and it always delivers. Whether grilled or seared stovetop, this dish never fails to impress guests or satisfy a seafood craving.

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Grilled fish steak with char marks on a barbecue grill. Flames flicker below, highlighting the juicy, seasoned texture in a vibrant outdoor setting.

Tips, Serving Suggestions, or Storage Advice

Choose high-quality tuna: Look for fresh, sushi-grade tuna steaks with a deep red color. Avoid overly fishy-smelling cuts.
Don’t over-marinate: 30 minutes is all you need. Too long in citrus-based marinades can start to "cook" the tuna.
Use a thermometer: Tuna is best at 90–95°F internal temp for medium-rare. A thermometer ensures perfect doneness.
Let it rest briefly: After grilling, let tuna rest 2–3 minutes before slicing to lock in juices.
Serve with a sauce: Try a drizzle of lemon aioli, chimichurri, or a light wasabi mayo for extra flair.
Add grilled sides: Pair with grilled asparagus, zucchini, or charred corn for a cohesive meal.
Make it a bowl: Slice tuna and serve over rice or quinoa with avocado, cucumber, and sesame seeds.
Leftovers make great lunch: Cold tuna slices work beautifully in wraps, salads, or poke-style bowls.
No grill? No problem: Pan-sear or broil the tuna steaks for a still-delicious indoor option.
Double the marinade: Reserve a bit (before adding raw fish!) to use as a finishing drizzle.

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Grilled steaks with seasoning and grill marks sizzle on a barbecue. Close-up shot showing juicy texture and herbs, emphasizing outdoor cooking.

Unique Recipe Qualities

Quick marinade time—only 30 minutes for full flavor.
Balanced blend of savory, citrusy, and smoky flavors.
Versatile: grill, pan-sear, or broil depending on preference or weather.
Elegant enough for entertaining, simple enough for weeknights.
Naturally gluten-free and dairy-free.
High in protein and heart-healthy fats.
Fresh herbs and lemon give it a light Mediterranean vibe.
Pairs beautifully with wine or seasonal cocktails.
Works with other fish too—like swordfish or mahi mahi.
Family-friendly and easy to double for a crowd.

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Grilled tuna steaks on wilted greens with lemon slices on a white platter. The steaks have grill marks and are garnished with herbs.

Marinated Grilled Tuna

Ingredients:

2–4 tuna steaks (2 to 2.5 lbs total, about 1–1.5 inches thick)
⅓ cup olive oil
1 tablespoon honey
1 tablespoon minced garlic
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped parsley
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon freshly cracked black pepper
½ teaspoon smoked paprika
Zest of 1 lemon
2 tablespoons fresh lemon juice (about 1–2 lemons)

Instructions:

In a medium bowl, whisk together olive oil, honey, garlic, cilantro, parsley, salt, cumin, black pepper, smoked paprika, lemon zest, and lemon juice until well combined.
Place the tuna steaks in a large resealable bag or shallow dish. Pour the marinade over the tuna, ensuring each steak is well coated.
Seal the bag (or cover the dish) and refrigerate for 30 minutes to marinate.
Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the tuna steaks for 6–8 minutes per side, or until the center is just barely pink and the internal temperature reaches 90–95°F.
Alternatively, you can sear the tuna in a hot skillet over medium-high heat or broil in the oven at 400°F until desired doneness.
Remove from heat and let rest for a few minutes before slicing or serving.

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