Grilled Tuna Steaks
Moist, tender and flavorful, these Grilled Tuna Steaks pair well with different sides. The sweet-tangy sauce complements the fish perfectly!
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.