Grilled Tuna with Broccoli
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Ahi tuna is packed with omega 3 fatty acids that are wonderful for heart health, and it's so flavorful that you really don't need much to make it shine. A simple Asian inspired marinade with garlic, lemon, and soy sauce brings everything together beautifully, while the broccoli roasts alongside until it's tender and slightly caramelized. It's elegant enough to impress guests but easy enough for a busy Tuesday night.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, about 1.25 inches thick)
- 1183 mlbroccoli florets(fresh, cut into bite-sized pieces)
- 4 tablespoonsolive oil
- 4garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonssoy sauce
- 1 tablespoonsesame oil
- 1 tablespoonhoney
- ¼ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonssesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your grill to high heat, about 450°F. Pat the tuna steaks dry with paper towels and brush lightly with 1 tablespoon of olive oil. Season both sides generously with sea salt and black pepper.
Tip: Dry tuna develops a better crust when grilled and cooks more evenly.
- 2
In a small bowl, whisk together the minced garlic, lemon juice, soy sauce, sesame oil, honey, and red pepper flakes to create the glaze.
Tip: Prepare the glaze while the grill heats to save time during cooking.
- 3
Toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Spread them on a grill-safe skillet or use a grill basket.
Tip: Using a grill basket prevents small florets from falling through the grate.
- 4
Place the broccoli on the grill and cook for 8-10 minutes, stirring occasionally, until the florets are tender with charred edges.
Tip: Medium-high heat ensures the broccoli caramelizes without becoming mushy.
- 5
While the broccoli cooks, place the tuna steaks directly on the grill grates. Sear for 2-3 minutes on the first side without moving them, creating a golden crust.
Tip: Resist the urge to flip early; a crust indicates proper searing and flavor development.
- 6
Flip the tuna steaks and sear the other side for another 2-3 minutes for medium-rare doneness. The center should remain slightly pink and warm.
Tip: Tuna dries out quickly, so avoid overcooking; aim for an internal temperature of 110°F.
- 7
Transfer the cooked tuna to serving plates and brush generously with the prepared glaze on both sides.
Tip: Apply the glaze while the tuna is hot so it adheres better and flavors penetrate the fish.
- 8
Divide the grilled broccoli among plates, drizzle with any remaining glaze, and sprinkle with sesame seeds before serving.
Tip: Serve immediately while the tuna is warm and the broccoli is still crispy on the edges.
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