22 Delicious Grilled Tuna Recipes for Seafood Lovers

There’s something undeniably special about grilled tuna—its rich flavor, succulent texture, and versatility make it a favorite among seafood lovers. Whether you’re craving a quick weeknight dinner or planning a summer BBQ, these 22 delicious grilled tuna recipes are sure to inspire. From classic marinades to bold new twists, get ready to fire up the grill and dive into a sea of flavor that’ll keep you coming back for more!

Spicy Grilled Tuna Steaks

Nothing beats the thrill of firing up the grill on a warm summer evening, especially when I’m about to dive into making my favorite Spicy Grilled Tuna Steaks. There’s something about the combination of the smoky grill marks and the kick of spice that makes this dish a standout. I remember the first time I tried it; the flavors were so bold and memorable, it’s been a staple in my summer cooking ever since.

Ingredients

• Tuna steaks – 2 (about 1 inch thick)
• Olive oil – 2 tbsp
• Chili powder – 1 tsp
• Garlic powder – ½ tsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. This ensures a perfect sear without overcooking the tuna.
2. While the grill heats, pat the tuna steaks dry with paper towels. Moisture is the enemy of a good sear, so this step is crucial.
3. In a small bowl, mix together the olive oil, chili powder, garlic powder, and salt. Brush this mixture evenly over both sides of the tuna steaks. Tip: Let the steaks sit for 5 minutes after brushing to let the flavors meld.
4. Place the tuna steaks on the grill. Cook for 2 minutes on the first side, then flip and cook for another 2 minutes for medium-rare. Tip: Tuna is best enjoyed medium-rare to medium; overcooking can make it dry.
5. Remove the tuna from the grill and let it rest for 3 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

Rich in flavor with a slightly charred exterior and a tender, juicy interior, these Spicy Grilled Tuna Steaks are a testament to how simple ingredients can create something extraordinary. Serve them sliced over a bed of greens or alongside a vibrant mango salsa for a burst of freshness that complements the spice beautifully.

Grilled Tuna and Avocado Salad

Kicking off the grilling season with a dish that’s as refreshing as it is satisfying, I’m sharing my go-to Grilled Tuna and Avocado Salad. It’s a perfect blend of smoky and creamy, and honestly, it’s the dish I find myself making when I want something light yet fulfilling after a long day.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Avocado – 1, sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F). This ensures a nice sear without overcooking the tuna.
2. Brush both sides of the tuna steaks with olive oil (1 tbsp) and season with salt and black pepper. The oil helps prevent sticking and adds flavor.
3. Grill the tuna steaks for 2-3 minutes per side for medium-rare, or until your desired doneness. Tip: Tuna is best when slightly pink in the center.
4. While the tuna rests, slice the avocado and drizzle with the remaining olive oil and lemon juice. This prevents browning and adds a fresh zing.
5. Slice the grilled tuna against the grain and serve atop the avocado slices. Tip: Cutting against the grain ensures each bite is tender.

What makes this dish stand out is the contrast between the charred, meaty tuna and the buttery avocado. For an extra kick, a sprinkle of chili flakes or a side of citrusy slaw elevates it to another level.

Honey Glazed Grilled Tuna

After a long day at the beach last summer, I stumbled upon this incredible honey glazed grilled tuna at a tiny seaside shack, and it was love at first bite. The sweet and savory combo, with that perfect char from the grill, had me hooked, and I’ve been perfecting my own version ever since.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Honey – 2 tbsp
• Soy sauce – 1 tbsp
• Olive oil – 1 tbsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, whisk together honey, soy sauce, olive oil, and garlic powder until well combined. Tip: Warming the honey for a few seconds in the microwave can make it easier to mix.
3. Brush both sides of the tuna steaks with the honey glaze, reserving half for basting during grilling. Tip: Let the tuna sit with the glaze for 5 minutes to absorb the flavors.
4. Place the tuna steaks on the grill. Cook for 3 minutes on the first side, then flip and baste with the remaining glaze. Cook for another 3 minutes for medium-rare, or until desired doneness. Tip: Tuna is best when slightly pink in the center; overcooking can make it dry.
5. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

Every bite of this honey glazed grilled tuna is a perfect balance of sweet and savory, with a melt-in-your-mouth texture that’s simply irresistible. Try serving it over a bed of mixed greens with a drizzle of the leftover glaze as a dressing for a light yet satisfying meal.

Grilled Tuna with Mango Salsa

Last summer, I discovered the magic of pairing grilled tuna with mango salsa during a beachside BBQ. The combination of the smoky fish and the sweet, tangy salsa was unforgettable, and I’ve been perfecting the recipe ever since.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Brush both sides of the tuna steaks with olive oil and season with salt and black pepper.
3. Grill the tuna steaks for 3 minutes on each side for medium-rare, or until desired doneness. Tip: Avoid moving the steaks too much to get those perfect grill marks.
4. While the tuna is grilling, combine the diced mango, red onion, cilantro, and lime juice in a bowl to make the salsa. Tip: Let the salsa sit for a few minutes to allow the flavors to meld.
5. Remove the tuna from the grill and let it rest for 2 minutes before serving. Tip: Resting the tuna ensures it stays juicy.
6. Serve the grilled tuna topped with the mango salsa.

Vibrant and fresh, the mango salsa brings a burst of sweetness that complements the rich, smoky tuna beautifully. Try serving it over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.

Garlic Herb Grilled Tuna

Back when I first started grilling, I was intimidated by fish—until I tried this Garlic Herb Grilled Tuna. It’s a game-changer, especially for summer evenings when you want something light yet satisfying. The secret? A simple marinade that lets the tuna shine.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Fresh rosemary – 1 tbsp, chopped
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F). This ensures a nice sear without overcooking.
2. In a small bowl, mix olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Tip: Letting the marinade sit for 5 minutes helps the flavors meld.
3. Brush both sides of the tuna steaks with the marinade. Tip: Use a pastry brush for even coverage.
4. Place the tuna on the grill. Cook for 2 minutes per side for medium-rare, or 3 minutes per side for medium. Tip: Avoid moving the tuna too much to get those perfect grill marks.
5. Remove from grill and let rest for 2 minutes before serving.

Last night, I served this with a crisp arugula salad, and the contrast was divine. The tuna is beautifully tender with a punch of garlic and herb in every bite. For a twist, try slicing it over a warm grain bowl the next day.

Grilled Tuna Pasta Salad

Kicking off the grill season with a dish that’s as refreshing as it is satisfying, I’ve been obsessed with this Grilled Tuna Pasta Salad. It’s the perfect blend of smoky flavors and crisp veggies, and I love how it comes together in no time, making it my go-to for busy weeknights or lazy weekends.

Ingredients

• Pasta – 8 oz
• Tuna steak – 1 lb
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cherry tomatoes – 1 cup
• Arugula – 2 cups

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, preheat your grill to medium-high heat, around 400°F.
4. Brush the tuna steak with 1 tbsp of olive oil and season with ½ tsp salt and ¼ tsp black pepper.
5. Grill the tuna for 3-4 minutes per side for medium-rare, or until desired doneness.
6. Let the tuna rest for 5 minutes before slicing it into thin strips.
7. Drain the pasta and rinse under cold water to cool it down quickly.
8. In a large bowl, whisk together the remaining olive oil, lemon juice, ½ tsp salt, and ¼ tsp black pepper to make the dressing.
9. Add the cooled pasta, sliced tuna, cherry tomatoes, and arugula to the bowl with the dressing.
10. Toss everything together gently until well combined.

Now, this Grilled Tuna Pasta Salad is not just a meal; it’s a vibrant mix of textures and flavors. The smokiness of the tuna pairs beautifully with the peppery arugula and sweet tomatoes, while the pasta adds a comforting base. Serve it chilled for a refreshing summer dish or at room temperature to let all the flavors shine.

Asian Style Grilled Tuna

Waking up to the smell of the ocean always reminds me of the simple yet profound joy of cooking seafood. Today, I’m sharing my go-to recipe for Asian Style Grilled Tuna, a dish that’s as easy to make as it is delicious, perfect for those summer evenings when you crave something light yet flavorful.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Soy sauce – ¼ cup
• Sesame oil – 1 tbsp
• Honey – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. In a bowl, whisk together soy sauce, sesame oil, honey, minced garlic, and grated ginger to create the marinade.
2. Place the tuna steaks in a shallow dish and pour the marinade over them, ensuring they’re fully coated. Let them marinate in the refrigerator for at least 30 minutes, flipping once halfway through for even flavor.
3. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
4. Remove the tuna from the marinade, letting excess drip off, and grill for 2-3 minutes on each side for medium-rare, or until desired doneness is achieved. Tip: For perfect grill marks, don’t move the tuna for the first minute after placing it on the grill.
5. Let the tuna rest for 5 minutes before slicing against the grain. Tip: This ensures the tuna remains juicy and tender.
6. Serve immediately, drizzled with any remaining marinade that’s been boiled for 1 minute to ensure it’s safe to consume. Tip: Boiling the marinade kills any bacteria from the raw fish, making it safe to use as a sauce.

Just like that, you’ve got a dish that’s bursting with umami flavors, with a perfect balance of sweetness and a hint of spice from the ginger. The tuna comes out incredibly tender, with a slight crisp from the grill, making it a fantastic centerpiece for a salad or alongside some steamed jasmine rice.

Grilled Tuna with Cucumber Dill Sauce

Remember those summer evenings when the grill is your best friend? That’s exactly when this Grilled Tuna with Cucumber Dill Sauce comes into play. I stumbled upon this recipe during a beach getaway, and it’s been a staple in my summer cooking ever since.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cucumber – 1, peeled and diced
• Fresh dill – 2 tbsp, chopped
• Greek yogurt – ½ cup
• Lemon juice – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (400°F). This ensures a perfect sear without overcooking the tuna.
2. Brush both sides of the tuna steaks with olive oil, then season with salt and black pepper. The oil helps prevent sticking and adds flavor.
3. Grill the tuna for 2-3 minutes on each side for medium-rare, or until your desired doneness. Tip: Tuna cooks quickly, so keep an eye on it to avoid drying out.
4. While the tuna grills, mix the diced cucumber, chopped dill, Greek yogurt, and lemon juice in a bowl to make the sauce. Tip: For a smoother sauce, blend the ingredients briefly.
5. Let the tuna rest for a minute after grilling. This allows the juices to redistribute, making the tuna even more flavorful.
6. Serve the grilled tuna with the cucumber dill sauce on the side or drizzled on top. Tip: Garnish with extra dill for a fresh, colorful touch.

Vibrant and refreshing, the cucumber dill sauce complements the rich, meaty texture of the tuna beautifully. Try serving it over a bed of mixed greens for a light, summery meal that’s as pleasing to the eye as it is to the palate.

Balsamic Grilled Tuna Steaks

Craving something that’s both elegant and easy to whip up on a busy weeknight? I recently discovered the joy of balsamic grilled tuna steaks during a last-minute dinner scramble, and now it’s my go-to when I want to impress without the stress. The tangy balsamic glaze caramelizes beautifully on the grill, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Balsamic vinegar – ¼ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (about 400°F) to ensure it’s hot enough for a good sear.
2. While the grill heats, whisk together balsamic vinegar, olive oil, salt, and black pepper in a small bowl. Tip: A fork works great for emulsifying the oil and vinegar.
3. Brush both sides of the tuna steaks with the balsamic mixture, reserving some for later. Tip: Don’t skip this step—the glaze adds moisture and flavor.
4. Place the tuna steaks on the grill. Cook for 2-3 minutes per side for medium-rare, or until grill marks appear and the edges are slightly opaque. Tip: Tuna cooks quickly, so keep an eye on it to avoid overcooking.
5. Remove the tuna from the grill and immediately brush with the remaining balsamic mixture for an extra flavor boost.

Now, the tuna steaks are ready to serve, with their perfectly charred exterior and tender, pink center. The balsamic glaze adds a sweet and tangy contrast that’s irresistible. For a creative twist, slice the tuna and serve over a bed of arugula with shaved Parmesan for a light, refreshing meal.

Grilled Tuna and Vegetable Skewers

Last summer, I discovered the joy of making Grilled Tuna and Vegetable Skewers during a beach picnic. The combination of smoky flavors and fresh veggies instantly became a staple in my outdoor cooking repertoire.

Ingredients

• Tuna steaks – 1 lb, cut into 1-inch cubes
• Bell peppers – 2, cut into 1-inch pieces
• Zucchini – 1, sliced into ½-inch rounds
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Thread tuna cubes, bell pepper pieces, and zucchini rounds alternately onto skewers.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Brush this mixture generously over the skewers. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
4. Place the skewers on the grill. Cook for 3 minutes on one side, then flip and cook for another 3 minutes. Tip: Avoid overcooking the tuna; it should be slightly pink in the center for the best texture.
5. Remove from the grill and let rest for 2 minutes before serving. Tip: Squeeze a little extra lemon juice over the top just before eating for a fresh zing.

The skewers come off the grill with a perfect char, the tuna tender and juicy, while the veggies retain a slight crunch. Serve them over a bed of quinoa or with a side of garlic aioli for dipping to elevate the meal.

Cajun Spiced Grilled Tuna

Unbelievably, the first time I tried Cajun Spiced Grilled Tuna was at a tiny beachside grill during a road trip through Louisiana. The smoky, spicy flavors instantly won me over, and I’ve been perfecting my version ever since. Here’s how I make it at home, with a few personal tweaks that might just make it your new favorite too.

Ingredients

• Tuna steaks – 2, about 1 inch thick
• Cajun seasoning – 2 tbsp
• Olive oil – 1 tbsp
• Lemon – 1, cut into wedges

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. This ensures a good sear without overcooking the tuna.
2. While the grill heats, pat the tuna steaks dry with paper towels. Moisture is the enemy of a good sear, so don’t skip this step.
3. Rub both sides of each tuna steak with olive oil. This helps the seasoning stick and prevents sticking to the grill.
4. Generously coat each steak with Cajun seasoning, pressing lightly to adhere. The seasoning should cover the surface evenly for maximum flavor.
5. Place the tuna steaks on the grill. Cook for 2 minutes on the first side without moving them to get those perfect grill marks.
6. Flip the steaks and cook for another 2 minutes for medium-rare. If you prefer more doneness, add 1 minute per side, but be careful not to overcook.
7. Remove the tuna from the grill and let it rest for 3 minutes. This allows the juices to redistribute, ensuring every bite is moist.
8. Serve with lemon wedges on the side for a bright, acidic contrast to the rich, spicy tuna.

Creating this dish brings back memories of that Louisiana beach, with the tuna’s crispy exterior giving way to a tender, flavorful center. Try serving it over a bed of mixed greens or with a side of grilled vegetables for a complete meal that’s as vibrant as it is delicious.

Grilled Tuna with Pineapple Relish

Remember those summer evenings when the grill is your best friend? That’s exactly when this Grilled Tuna with Pineapple Relish comes into play. I stumbled upon this recipe during a beach getaway, and it’s been a staple in my summer cooking ever since.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Pineapple – 1 cup, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 1 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a bowl, combine pineapple, red onion, cilantro, lime juice, and a pinch of salt. Set aside for the flavors to meld.
3. Brush tuna steaks with olive oil and season both sides with salt and black pepper.
4. Grill tuna steaks for 3 minutes on each side for medium-rare, or until desired doneness. Tip: Don’t move the tuna too much to get those perfect grill marks.
5. Remove tuna from the grill and let it rest for 2 minutes. Tip: Resting allows the juices to redistribute, making the tuna more flavorful.
6. Top each tuna steak with the pineapple relish before serving. Tip: For an extra kick, add a dash of chili flakes to the relish.

Mouthwatering doesn’t even begin to describe this dish. The tuna’s slight char pairs beautifully with the sweet and tangy relish, creating a symphony of flavors. Serve it over a bed of quinoa or with a side of grilled asparagus for a complete meal.

Mediterranean Grilled Tuna Salad

Absolutely nothing beats the fresh, vibrant flavors of the Mediterranean, especially when it comes to a dish that’s both nutritious and bursting with taste. I remember the first time I tried making a grilled tuna salad; it was a game-changer for my summer dinners, offering a perfect blend of smoky and fresh. Here’s how I make it, with a few personal tweaks that I’ve found make all the difference.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Mixed greens – 4 cups
• Cherry tomatoes – 1 cup, halved
• Cucumber – ½ cup, diced

Instructions

1. Preheat your grill to medium-high heat (about 400°F). This ensures a nice sear without overcooking the tuna.
2. Brush both sides of the tuna steaks with 1 tbsp of olive oil and sprinkle with salt. The oil helps prevent sticking and adds flavor.
3. Grill the tuna steaks for 2-3 minutes per side for medium-rare. Look for grill marks and a slightly pink center for perfect doneness.
4. While the tuna rests, whisk together the remaining 1 tbsp of olive oil and lemon juice in a large bowl. This simple dressing brings out the freshness of the salad.
5. Add the mixed greens, cherry tomatoes, and cucumber to the bowl with the dressing. Toss gently to coat all the ingredients evenly.
6. Slice the grilled tuna into thin strips and arrange on top of the salad. The contrast of warm tuna with cool greens is delightful.

What I love most about this dish is the texture contrast between the crispy greens and the tender, flaky tuna. Serve it with a slice of crusty bread to soak up any leftover dressing, and you’ve got a meal that’s as satisfying as it is healthy.

Grilled Tuna with Tomato Basil Sauce

Summer evenings call for something light yet satisfying, and that’s exactly what this Grilled Tuna with Tomato Basil Sauce delivers. I remember the first time I tried this dish at a seaside restaurant; the freshness of the tuna paired with the vibrant sauce was unforgettable. Now, it’s a staple in my kitchen, especially when I’m craving a meal that feels both gourmet and effortless.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Tomatoes – 2 cups, diced
• Fresh basil – ¼ cup, chopped
• Garlic – 2 cloves, minced

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Brush the tuna steaks with 1 tbsp olive oil and season both sides with salt and black pepper.
3. Grill the tuna steaks for 3 minutes on each side for medium-rare, or until desired doneness. Tip: Avoid moving the tuna too much to get those perfect grill marks.
4. While the tuna grills, heat the remaining 1 tbsp olive oil in a skillet over medium heat.
5. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
6. Stir in the diced tomatoes and cook for 5 minutes, until they start to soften. Tip: If the sauce seems too thick, a splash of water can loosen it up.
7. Remove the skillet from heat and stir in the chopped basil. Tip: Adding basil off the heat preserves its bright color and flavor.
8. Serve the grilled tuna topped with the tomato basil sauce.

Nothing beats the contrast of the slightly charred, tender tuna against the fresh, tangy tomato basil sauce. For an extra touch, serve it over a bed of quinoa or alongside a crisp green salad to round out the meal.

Teriyaki Grilled Tuna

Whenever I’m craving something that’s both effortlessly elegant and packed with flavor, my go-to is Teriyaki Grilled Tuna. There’s something about the sweet and savory glaze that transforms the tuna into a dish that feels gourmet, yet it’s surprisingly simple to make at home.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 1 clove, minced
• Ginger – 1 tsp, grated
• Sesame oil – 1 tbsp

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil to make the teriyaki marinade.
2. Place the tuna steaks in a shallow dish and pour the marinade over them, ensuring they’re fully coated. Let them marinate in the refrigerator for at least 30 minutes, flipping once halfway through. Tip: For deeper flavor, marinate overnight.
3. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
4. Remove the tuna from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill the tuna steaks for 3-4 minutes per side for medium-rare, basting with the reserved marinade after flipping. Tip: Avoid overcooking to keep the tuna moist and tender.
6. Transfer the grilled tuna to a plate and let it rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring every bite is flavorful.

Marvel at the beautiful caramelization on the outside, while the inside remains perfectly pink and tender. Serve slices over a bed of steamed rice or alongside a crisp salad for a meal that’s as visually appealing as it is delicious.

Grilled Tuna and Quinoa Bowl

Every time I think about a meal that’s both nutritious and bursting with flavor, my mind goes straight to this Grilled Tuna and Quinoa Bowl. It’s my go-to dish when I need something quick yet satisfying, and the best part? It’s incredibly simple to make, even on those busy weeknights when time isn’t on your side.

Ingredients

• Tuna steak – 1 lb
• Quinoa – 1 cup
• Olive oil – 2 tbsp
• Lemon – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse 1 cup of quinoa under cold water for about 2 minutes to remove any bitterness.
2. In a medium saucepan, bring 2 cups of water to a boil, then add the rinsed quinoa. Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While the quinoa cooks, preheat your grill to medium-high heat (about 400°F).
4. Brush both sides of the tuna steak with 1 tbsp of olive oil and season with ½ tsp salt and ¼ tsp black pepper.
5. Grill the tuna for 3-4 minutes on each side for medium-rare, or until desired doneness. Tip: Don’t move the tuna too much on the grill to get those perfect grill marks.
6. Remove the tuna from the grill and let it rest for 2 minutes before slicing. Tip: Squeeze half a lemon over the tuna while it rests for an extra zing.
7. Fluff the quinoa with a fork and divide it into bowls. Top with sliced grilled tuna and drizzle with the remaining 1 tbsp of olive oil and juice from the other half of the lemon.

The grilled tuna brings a smoky depth that pairs beautifully with the light, citrusy quinoa. For an extra crunch, I love adding a handful of arugula or sliced avocado right before serving.

Grilled Tuna with Creamy Horseradish Sauce

Most evenings, I find myself craving something light yet satisfying, and that’s exactly when this grilled tuna with creamy horseradish sauce comes to mind. It’s a dish that’s as simple to make as it is delicious, perfect for those nights when you want to impress without the stress.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Horseradish – 2 tbsp
• Sour cream – ½ cup
• Lemon juice – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (about 400°F) to ensure it’s hot enough for a good sear.
2. While the grill heats, brush both sides of the tuna steaks with olive oil and season evenly with salt and black pepper.
3. Place the tuna on the grill and cook for 3 minutes on each side for medium-rare, or until your desired doneness. Tip: Avoid moving the tuna too much to get those perfect grill marks.
4. In a small bowl, mix together horseradish, sour cream, and lemon juice until smooth. Tip: For a smoother sauce, let it sit in the fridge for 10 minutes before serving.
5. Remove the tuna from the grill and let it rest for 2 minutes to allow the juices to redistribute. Tip: Covering it loosely with foil will keep it warm without steaming.
6. Serve the grilled tuna with a generous dollop of the creamy horseradish sauce on top.

Unbelievably tender and packed with flavor, this grilled tuna pairs wonderfully with a crisp salad or roasted vegetables. The creamy horseradish sauce adds a delightful kick that elevates the dish to something truly special.

Grilled Tuna Tacos with Lime Crema

Grilled tuna tacos with lime crema have become my go-to summer dish, especially when I’m craving something light yet satisfying. There’s something about the smoky flavor of the tuna paired with the tangy crema that just screams beach picnic to me.

Ingredients

• Tuna steaks – 1 lb
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Corn tortillas – 8
• Sour cream – ½ cup
• Lime – 1
• Cilantro – ¼ cup

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Brush the tuna steaks with olive oil and sprinkle with salt on both sides.
3. Grill the tuna for 3 minutes per side for medium-rare, or until your desired doneness is achieved.
4. While the tuna is grilling, warm the corn tortillas on the grill for about 30 seconds per side. Tip: Keep them warm by wrapping them in a clean kitchen towel.
5. In a small bowl, mix the sour cream with the juice of one lime to create the lime crema.
6. Once the tuna is done, let it rest for 2 minutes before slicing it into thin strips. Tip: Letting the tuna rest ensures it stays juicy.
7. Assemble the tacos by placing a few strips of tuna on each tortilla, drizzle with lime crema, and garnish with cilantro. Tip: For an extra kick, add a slice of jalapeño on top.

How the lime crema cuts through the richness of the tuna is nothing short of magical. Serve these tacos with a side of grilled corn or a crisp salad for a complete meal that’s bursting with flavors.

Grilled Tuna with Roasted Red Pepper Sauce

Remember those summer evenings when the grill is your best friend? That’s exactly what this Grilled Tuna with Roasted Red Pepper Sauce brings to mind. It’s a dish that’s as vibrant and lively as a sunset barbecue, and today, I’m sharing how to make it with a twist that’ll have everyone asking for seconds.

Ingredients

• Tuna steaks – 2 (6 oz each)
• Red bell peppers – 2
• Olive oil – 2 tbsp
• Garlic – 1 clove
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Place the red bell peppers on the grill, turning occasionally until all sides are charred, about 10 minutes.
3. Transfer the charred peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes to loosen the skins.
4. Peel the skins off the peppers, remove the seeds, and chop the flesh.
5. In a blender, combine the chopped peppers, olive oil, garlic, salt, and black pepper. Blend until smooth.
6. Season the tuna steaks with a pinch of salt and black pepper on both sides.
7. Grill the tuna steaks for 2-3 minutes per side for medium-rare, or until desired doneness.
8. Serve the grilled tuna with the roasted red pepper sauce drizzled on top.

Only the smoky flavor of the grilled tuna paired with the sweet and slightly spicy roasted red pepper sauce can create such a harmonious dish. Try serving it over a bed of arugula for an extra peppery kick or alongside grilled vegetables for a complete meal.

Grilled Tuna and Spinach Stuffed Portobello Mushrooms

Perfectly grilled tuna paired with earthy spinach and stuffed into hearty portobello mushrooms is a dish that screams summer to me. I remember the first time I tried this combination at a beachside grill; the smoky flavors and the juicy texture of the tuna with the creamy spinach filling was a game-changer for my summer dinners.

Ingredients

• Portobello mushrooms – 4 large
• Fresh tuna steaks – 2 (about 1 lb total)
• Fresh spinach – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Clean the portobello mushrooms with a damp cloth and remove the stems. Brush both sides with 1 tbsp of olive oil and set aside.
3. Season the tuna steaks with salt and black pepper on both sides.
4. Grill the tuna steaks for 3 minutes on each side for medium-rare, then let them rest for 5 minutes before flaking into large chunks.
5. In a skillet over medium heat, heat the remaining 1 tbsp of olive oil. Add minced garlic and sauté for 30 seconds until fragrant.
6. Add the spinach to the skillet and cook until just wilted, about 2 minutes. Remove from heat and stir in lemon juice.
7. Combine the flaked tuna with the spinach mixture, then stuff the portobello mushrooms with this filling.
8. Grill the stuffed mushrooms for 5 minutes, or until the mushrooms are tender and the filling is heated through.

When you bite into these stuffed mushrooms, the smokiness from the grill complements the richness of the tuna, while the spinach adds a fresh contrast. Serve them with a side of quinoa or a crisp green salad for a complete meal that’s as nutritious as it is delicious.

Grilled Tuna with Sweet Chili Sauce

Just last weekend, I found myself staring at a beautiful piece of tuna steak at the local market, and I knew it was destined for the grill. There’s something about the simplicity of grilled tuna paired with the bold flavors of sweet chili sauce that makes it a perfect summer dish.

Ingredients

• Tuna steak – 1 lb
• Sweet chili sauce – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. While the grill heats, pat the tuna steak dry with paper towels to ensure a good sear.
3. Brush both sides of the tuna steak lightly with olive oil and sprinkle evenly with salt.
4. Place the tuna on the grill and cook for 2-3 minutes on each side for medium-rare, or until your desired doneness is achieved.
5. During the last minute of grilling, brush the top of the tuna with sweet chili sauce, then flip and brush the other side, allowing the sauce to caramelize slightly.
6. Remove the tuna from the grill and let it rest for 5 minutes before slicing against the grain.

Delightfully, the tuna comes out with a perfectly charred exterior and a tender, juicy interior. The sweet chili sauce adds a glossy, sticky sweetness that contrasts beautifully with the savory fish. Serve it over a bed of greens or with a side of grilled vegetables for a complete meal that’s as visually appealing as it is delicious.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 22 grilled tuna recipes is a treasure trove for seafood enthusiasts, offering everything from simple weeknight dinners to show-stopping dishes for your next gathering. We hope you’re inspired to fire up the grill and try a few. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy grilling!

Bella Bacinos