Grilled Tuna with Charred Corn and Lime Cilantro Glaze
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
This is one of my favorite summer dinners because it comes together in just 35 minutes and tastes like you spent hours in the kitchen. Fresh ahi tuna is packed with omega 3 fatty acids that are great for your heart, and when you sear it on the grill, you get this beautiful crust while keeping the inside tender and buttery. The charred corn brings a natural sweetness that balances perfectly with the bright lime cilantro glaze, and honestly, it's so simple to make. You'll be amazed at how restaurant quality this meal turns out to be.
Ella x
Ingredients
- 4ahi tuna steaks(6 oz each, about 1.5 inches thick)
- 3fresh corn(husked and halved lengthwise)
- 3 tablespoonsextra virgin olive oil
- 3 tablespoonslime juice(freshly squeezed)
- 118 mlfresh cilantro(loosely packed and chopped)
- 2garlic cloves(minced)
- ¼red onion(thinly sliced)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 tablespoonhoney
- 1jalapeño(seeded and minced)
Detail level
Instructions
- 1
Combine lime juice, cilantro, minced garlic, honey, and jalapeño in a small bowl to create the glaze. Season with half the salt and pepper. Set aside.
Tip: Prepare the glaze up to 2 hours ahead and refrigerate for deeper flavor development.
- 2
Preheat your grill to high heat (around 450°F). Pat the tuna steaks dry with paper towels and brush lightly with 1 tablespoon of olive oil on both sides.
Tip: Dry tuna ensures a better crust and prevents sticking to the grill.
- 3
Season the tuna steaks generously with the remaining salt and pepper on both sides, about 5 minutes before grilling.
Tip: Seasoning early allows the salt to penetrate the fish for better flavor.
- 4
Brush the corn halves with 1 tablespoon of olive oil and place them cut-side down on the grill. Cook for 8-10 minutes, rotating occasionally, until charred and tender.
Tip: The corn will develop beautiful char marks and smoky flavor from direct heat contact.
- 5
Once the corn is nearly done, place the tuna steaks on the hottest part of the grill. Cook for 2-3 minutes per side for medium-rare, keeping the center slightly pink.
Tip: High heat creates a flavorful crust while keeping the inside tender; avoid over-cooking as tuna dries out quickly.
- 6
Transfer the cooked tuna and corn to a serving platter. Top each tuna steak with a spoonful of the cilantro-lime glaze.
Tip: Reserve some glaze to drizzle over the corn as well for cohesive flavoring.
- 7
Arrange thin slices of red onion alongside the tuna and corn, then drizzle the remaining glaze over the entire plate.
Tip: The raw red onion adds a crisp, sharp contrast to the warm grilled elements.
- 8
Serve immediately while the tuna and corn are still warm, with extra lime wedges on the side.
Tip: Tuna is best enjoyed fresh off the grill; don't let it sit too long before serving.
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