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Marinated tuna steak recipe

Marinated tuna steak recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Marinades

This mixture of orange juice, soy sauce and garlic makes a wonderful marinade for tuna.

704 people made this

IngredientsServes: 4

  • 60ml orange juice
  • 60ml soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon ground black pepper
  • 450g tuna steaks

MethodPrep:10min ›Cook:11min ›Ready in:21min

  1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano and black pepper. Place the tuna steaks in the marinade and turn to coat. Cover and chill for at least 30 minutes.
  2. Preheat barbecue for high heat.
  3. Lightly oil grilling 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 & ratingsAverage global rating:(1018)

Reviews in English (728)

Absolutely delicious and so easy to make!-09 Aug 2016

loved it......quick simple and delish.......passsing this recipe on........-30 Aug 2016

Sorry, way too salty for me.-13 Mar 2018

Sicilian Marinated Tuna Steak Recipe

There is nothing on earth that I find as loathsome as badly prepared tuna. That has to be the most disgusting meal there is – I’d rather eat an eye! On my last trip abroad I went to dinner one evening and was served (with great aplomb, mind you) a grey lump of tuna, boiled in badly made tomato sauce.

It must have been one of the lowest points in my life’s culinary voyage – and believe me, I have had some! I spent the whole evening focused on my daughter so that I would not embarrass her under any circumstances. In Sicily, it would NEVER have happened!

Recipe Summary

  • 3 tablespoons maple syrup
  • 1 ½ tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • ⅛ teaspoon ground red pepper
  • 4 (5-ounce) tuna steaks, about 1 inch thick
  • Cooking spray
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Combine syrup, Dijon mustard, juice, oil, and red pepper in a shallow dish, stirring with a whisk. Reserve 4 teaspoons syrup mixture. Add tuna to remaining syrup mixture, turning to coat. Let stand 10 minutes, turning once after 5 minutes.

Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Remove tuna from marinade discard marinade. Sprinkle tuna with salt and black pepper. Add tuna to pan cook 90 seconds on each side or until desired degree of doneness. Remove tuna from pan. Cut across the grain into thick slices. Drizzle with reserved 4 teaspoons syrup mixture.

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Ingredients of Marinated Tuna Steak

  • 8 pieces tuna
  • refined oil as required
  • 4 tablespoon parsley
  • salt as required
  • 1/2 cup orange juice
  • 2 tablespoon lemon juice
  • 2 cloves minced garlic
  • 1 teaspoon black pepper
  • 1/2 cup soy sauce
  • 4 tablespoon virgin olive oil
  • 1 teaspoon oregano

How to make Marinated Tuna Steak

Step 1

To begin with this delicious recipe, take a non stick dish and add refined oil, orange juice, soy sauce, olive oil, lemon juice, minced garlic, oregano, black pepper and salt to it. Mix it well.

Step 2

Next, take a steak and coat it well with the mixture in the dish. Let it marinate for about 15-20 minutes.

Step 3

On the other hand, you can preheat the grill to make it warm. Apply a little virgin olive oil to it .

Step 4

Then, start cooking the tuna steaks on the grill for about 5 minutes from both the sides on the grill.

Step 5

When you think the tuna is done, turn off the grill and serve Marinated Tuna Steak warm with love.

Honey Lime-Glazed Grilled Ahi Tuna

Tuna on the grill is delicious. It can withstand the high heat and is incredibly flavorful, but a larger yellowfin, or ahi, tuna is even better for grilling because it has a higher fat content than a smaller fish. If you've never grilled tuna before, it's easy—and the marinade comes together quickly.

The ahi tuna season runs from May through September, which provides the best chance of top freshness. This firm and mild fish is loaded with lean protein and is low in saturated fat and sodium, making it a dream food for the health-conscious eater. Ahi tuna is also an excellent source of omega-3s, a bonus for your well-being.

This very simple glaze recipe is great on these grilled ahi tuna fillets, The tangy lime juice and the sweet honey beautifully complement the subtle smokiness from the grill. Cook until the meat is medium-rare. Serve it with some white basmati rice and a simple green salad. Or try the tuna with a cold noodle salad, fresh asparagus in season, bok choy, or even boiled new potatoes seasoned with butter, salt, pepper, and parsley.

Marinated Asian-Style Tuna Steak Recipe

Protein: 41 g / %

Carbs: 9 g / %

Fat: 22 g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 4 tuna steaks
  • 2 garlic cloves, minced
  • 2 tbsp. fresh ginger, minced
  • 1/4 cup fresh cilantro, minced
  • 1/4 cup coconut aminos
  • 2 tbsp. fresh lemon juice
  • 1/4 cup olive oil
  • 1 tbsp. raw honey
  • 1 tsp. red pepper flakes
  • 2 tbsp. coconut oil
  • Sea salt and freshly ground black pepper


  1. In a bowl combine the garlic, ginger, cilantro, coconut aminos, lemon juice, olive oil, honey, red pepper flakes, and season to taste.
  2. Place the tuna steaks in a marinating container, and pour the marinade over.
  3. Let the tuna marinate 30 to 40 minutes in the refrigerator, turning tuna steaks after 20 minutes if needed.
  4. Melt coconut oil in a skillet over medium-heat.
  5. Once the pan is nice and hot, gently add the steaks and cook 4 to 5 minutes on each side, or until desired doneness.
  6. Let the tuna steaks rest 2 to 3 minutes before serving.

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Marinated tuna steak recipe - Recipes


Bring fish to room temperature. Grill on preheated grill or broil in preheated broiler 4-inches from heat. Baste while cooking and turn once. Cook about 5 minutes each side. Do not over cook.

Note: Swordfish, salmon or mahi mahi may be substituted for tuna.

I just made this with a little variation a few substitutions based on what I had on hand. Highly recommend it.

I used 2 fresh tuna steaks

3 tbsp. Braggs
a swish of lemon juice
1 tbsp. red wine vinegar
1/2 tbsp. or less rosemary olive oil
several shakes of Caribbean jerk spice
several shakes of cayenne pepper
several pinches smoked sea salt
several shakes of dried garlic and pepper flakes
2 garlic cloves, crushed (used the meat hammer)

Combine marinade ingredients in non-aluminum baking dish and add tuna steaks. Cover and refrigerate at least 1 hour.

Cooked for 1 minute in the George Foreman grill. It was perfect. Lightly cooked on the outside, raw in the middle and sooo moist and tasty.

14 Grilled Tuna Steak Recipes with Paleo-friendly Marinades

Some people are tuna people, and some people aren’t. But when you go paleo, you might find yourself learning to enjoy foods you didn’t before. There are many different ways to make fish taste great, including these tuna steak recipes with different marinades, sauces, salsas, and techniques. Check them out!

My favorite way to eat just about any type of meat or fish is to grill it. The smoky flavor can’t be beat—especially when blackened just a bit with fantastic seasonings, just like this grilled tuna rubbed with paprika, oregano, thyme, cayenne, garlic, onion, and other flavors.

This recipe can be made paleo by replacing the soy sauce with coconut aminos and the tiny amount of sugar with coconut sugar (or just leaving it out). The bright and zesty flavors of ginger and lime are the perfect contrast for cool, refreshing avocado, and both flavors are perfect with this grilled tuna steak.

This fruity and savory tuna steak recipe uses mint leaves, lime, and coconut shavings to complement the kiwi and avocado and create a tropical flavor in this dish. A bit of raw honey gives the salsa topping a modest sweetness, while fresh rosemary adds an herbal layer.

Strong basil and lemon flavors in this marinade will penetrate your tuna steaks and leave them with a light and fresh (but also intense) flavor that’s simply delicious and so easy. You’ll need to start a few hours in advance of when you’d like to grill and serve, so you have time to marinate.

These tuna steaks are full of fresh Caribbean flavors, with coconut sugar, cumin, paprika, and ground ginger (you could also use fresh). Ground pepper adds a bit of heat to this dish, while the paprika adds a smoky, summery taste. Bring on the island flavors!

These steaks are grilled conveniently in a panini press, but if you don’t have one, you can certainly do them on the grill! Use coconut aminos in place of the soy sauce in this recipe, and enjoy the lemon-lime and clove flavors in this dish—a unique and delicious combination.

This flavorful tuna dish is packed with Mediterranean seasonings and flavors. It’s easy to make and is done in half an hour! Yellow onion, tomatoes, garlic, basil, olives, and capers will make you feel like you’re sitting along the Mediterranean Sea while you eat this dinner.

This recipe needs nothing but butter, ghee, olive oil, and salt or pepper (if desired). It’s a simple way to cook tuna steaks perfectly in a skillet—you can serve them as is, pair them with roasted vegetables, or mix up your favorite sauce or salsa to pour over the dish at the very end.

Here’s another simple tuna steak with an intensely flavorful marinade of ginger, cilantro, garlic, and lime juice. Avocado is the perfect cooling accent flavor, and healthy fats like coconut oil, tallow, or ghee are the perfect way to cook this dish. Get started a few hours ahead to marinate long enough.

This tuna steak has a delicious crust made completely of herbs—no breading here! Garlic powder, onion powder, paprika, chili, and garam masala are wrapped around the fish, coating it in a flavorful herb crust that’s the perfect simple pairing with fresh or roasted vegetables.

The fun flavors, salsas, sauces, and marinades for tuna steaks can be really fantastic, but you can also make them taste great with just a few ingredients and a simple technique. This pan-seared tuna steak needs only grass-fed butter, salt, and pepper. Optionally, you can add poppy seeds or olive oil.

This three-part recipe is for sweet and seasoned red peppers with garlic, sweet paprika, and red onion, tuna steaks with lime and coriander, and a lime-spiked chopped avocado for a blend of flavors and colors you won’t be able to resist.

These steaks are loaded with Asian-style flavorings like lime, garlic, ginger, sesame, and tamari (this recipe suggests substituting balsamic vinegar for the tamari if you wish—or you could use coconut aminos). Green onion adds the final touch to these grilled and fantastic steaks.

This simple but impressive dish uses black and white sesame seeds for a colorful, paleo-friendly crust on this rare tuna. The grapefruit salsa is the perfect touch, with onion, avocado, black pepper, and lime juice balancing and enhancing the flavors.

Grilled Tuna Steak Recipe Bobby Flay

How To Make The Sauce

Green Peppercorn Cognac Sauce


  • Canola oil: 2 tablespoons
  • Spanish onion: 1 tuber
  • Carrot: 1 tuber
  • Celery: ½ stalk
  • Garlic: 2 cloves
  • Spicy mango salsa or black peppercorns: 1 teaspoon
  • Ground black pepper or red pepper
  • Kosher salt
  • Sugar: 2 teaspoons
  • Green peppercorns: 1 tablespoon
  • Heavy cream: 6 cups
  • Rice vinegar or wine vinegar or cognac: 2 cups


Before making the sauce for grilled tuna steak recipe Bobby Flay, let’s peel and chop the Spanish onion, carrot, celery, and garlic.

First, you prepare a big pan, pour canola oil into it, and cook over medium heat. Then, add the Spanish onions (green onions or red onions), celery, carrot, season with pepper-crusted and salt into the pan, and cook until the mixture becomes softens (about 12 minutes).

Next, add some peppercorns and sugar to cook and stir the mixture until it becomes caramelized or golden brown (about 12 minutes). Add some garlic and continue to stir for about two minutes.

Add some rice vinegar (wine vinegar or cognac) into the mixture and make sure that you mix them well. After that, add cups of cream to the above blend and stir them until all the ingredients are condensed to about 1 ½ cups (about 45 minutes). The final step is to season them with pepper and salt.

Pink Peppercorn Dressing


  • Clover honey: ½ cup
  • Dijon mustard: 3 tablespoons
  • Horseradish: 1 tablespoon
  • Kosher salt: ¼ teaspoon
  • Finely crushed pink peppercorns: ½ teaspoon


Let’s preprocess these ingredients before making the pink peppercorn dressing. For horseradish, you can buy it ready-made in the supermarket or prepare it yourself from fresh horseradish root. To make prepared horseradish at home, you take the following step:

First, cut the horseradish root into pieces, each about ½ inch. Then, add sugar, salt, vinegar into it, and puree until finely minced. It is easy to do that, isn’t it?

To make the pink peppercorn dressing, simply whisk all the clover honey, horseradish, pink peppercorns, mustard, kosher salt together and leave this mixture at room temperature (about 30 minutes before adding it to your tuna steak).

How To Make Crispy Onions


  • Red onion: 1 tuber, cut into ¼ thick rings
  • AP flour: ¼ cups
  • Freshly ground black pepper and Kosher salt
  • Buttermilk: 2 cups.

Bowl 1: Add ¼ cup of AP flour to the bowl, place the red onion into it. Then, season them with pepper and salt.

Bowl 2: Pour 2 cups of buttermilk and the flour into a bowl and season with pepper and salt.

Take the red onion from the first bowl and dip these slices in the second bowl’s mixture. Then, place them in a pan with heated oil until the onion rings turn golden or crispy. Finally, put the rings onto a paper-towel-lined dish with some salt because we need them to be salty.

How To Make Grilled Tuna Steak Recipe Bobby Flay


  • Fresh flat-leaf parsley: ¼ cup, chopped
  • Fresh ginger: 1 tuber
  • Canola oil (or extra virgin olive oil)
  • Kosher salt
  • Clover honey: 2 tablespoons
  • Tuna: 4 fillets
  • Cilantro leaves (Parsley sprigs)
  • Coarsely chopped black peppercorns: 2 tablespoon


To keep its inner meat relative cool, let’s take the tuna out of the refrigerators about 20 minutes before cooking.

First, brush the canola oil (or olive oil) on either side of the tuna and season with salt. Then, cook the tuna on the grill (or pan) until its color turns to yellowish-brown and charred on the bottom (about 4 minutes). Next, turn the tuna over, brush it with some oil, and continue cooking for one or two minutes.

After that, prepare the plates, spray a bit of green peppercorn dressing, and put the tuna fillets on them. Finally, use parsley sprigs and golden-brown fried onion rings to add more flavors and colors to your steaks. For a sweet and spicy flavor, you sprinkle the pink peppercorn on those plates.


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  1. Connolly

    you were visited by simply excellent idea

  2. Biaiardo

    Good job!

  3. Huey

    This can not be!

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