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Grilled Tuna Steaks
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5 from 3 votes

Grilled Tuna Steaks

Moist, tender and flavorful, these Grilled Tuna Steaks pair well with different sides. The sweet-tangy sauce complements the fish perfectly!
Prep Time10 minutes
Cook Time5 minutes
Passive time2 hours
Servings: 2 steaks
Author: Francine Lizotte
Course: BBQ - Grilling
Cuisine: Fusion, Hawaiian/Polynesian
Keyword Backyard Party, Dairy Free, Easy Recipe, Elegant Cuisine, Father's Day, Fish & Seafood, Healthy, Light Meal, St. Jean Baptiste Day

Ingredients

  • 2 -8 ounces tuna steaks
  • 1/4 cup pineapple juice
  • 2 tbsp. olive oil tips & tricks
  • 1 tbsp. sesame oil
  • 1 tbsp. low-sodium soy sauce
  • 1 large clove garlic, pressed
  • 1 tsp. honey (substitute agave) tips & tricks
  • 1/2 tbsp. minced ginger
  • 1/2 tbsp. fresh dill, chopped
  • 1/2 tbsp. fresh chives, finely chopped tips & tricks
  • 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)

Directions

  • In a bowl, add pineapple juice, olive oil, sesame oil, soy sauce, pressed garlic, honey, minced ginger, dill, chives, and freshly ground black pepper. Whisk the ingredients until very well blended.
  • Place the tuna steaks in a large re-sealable plastic bag and pour marinade over the fish. Close the bag and gently toss it to coat the fish. Place the bag on a pie plate and transfer to the fridge for 2 to 3 hours.
  • Remove the steaks from the bag and let them sit for 15 to 20 minutes at room temperature.
  • Meanwhile, pour the marinade in a small saucepan over medium-low heat and warm it up.
  • Preheat the grill between 450ºF to 475ºF and lightly oil the grates.
  • Place tuna steaks on the barbecue and cook for 2 ½ minutes. One minute later, baste them with the warm marinade. Flip the steaks and cook for an additional 2 minutes or to desired doneness, basting once again. When serving them, spoon the remaining sauce over the fish.