Grilled Tuna with Garlic
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This grilled tuna recipe is one of my go to weeknight dinners because it comes together in just half an hour from start to finish. Fresh ahi tuna is packed with omega 3 fatty acids that are wonderful for heart health, and honestly, the fish itself needs very little fussing with. I simply marinate it in a garlicky herb blend and get it on the grill for about twelve minutes. The beauty of this dish is how straightforward it is, yet it tastes like something you'd order at a nice restaurant. Your friends will be seriously impressed.
Ella x
Ingredients
- 4 piecesahi tuna steaks(6 oz each, 1.5 inches thick)
- 8garlic cloves(minced)
- 237 mlextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonfresh rosemary(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonred pepper flakes
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Combine minced garlic, olive oil, lemon juice, thyme, rosemary, sea salt, black pepper, and red pepper flakes in a small bowl. Mix well and let sit for 10 minutes to allow flavors to meld.
Tip: Make this marinade while heating your grill to save time.
- 2
Preheat your grill to high heat (450°F). Pat the tuna steaks dry with paper towels to ensure a proper sear.
Tip: Dry tuna is essential for developing a golden crust without sticking.
- 3
Reserve 2 tablespoons of the garlic mixture, then brush the remaining mixture generously on both sides of the tuna steaks.
Tip: Coat the fish evenly for consistent flavor throughout.
- 4
Place the tuna steaks directly on the grill grates and sear for 2-3 minutes per side for medium-rare doneness. Avoid moving the steaks during cooking to develop a nice crust.
Tip: Tuna is best served rare to medium-rare to maintain tenderness; overcooking makes it dry and tough.
- 5
Transfer the grilled tuna to a serving platter and immediately dot the top of each steak with butter and the reserved garlic mixture while the fish is still hot.
Tip: The residual heat will warm the butter and release the garlic aromatics.
- 6
Let the tuna rest for 2 minutes before serving to allow the juices to redistribute throughout the meat.
Tip: This resting period ensures the tuna stays moist and tender when cut.
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