Grilled Tuna with Plantain and Cilantro-Lime Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This vibrant dish has become one of my go to weeknight dinners because it comes together in under an hour. Fresh tuna is packed with omega 3 fatty acids that are fantastic for your heart, and the beautiful cilantro lime glaze brings such brightness to every bite. The sweet caramelized plantains add a lovely contrast to the perfectly seared tuna, creating a restaurant quality meal without the restaurant price tag. It's truly one of those recipes that feels fancy but requires nothing more than basic grilling skills and a sharp knife.
Ella x
Ingredients
- 4 piecestuna steaks(6 oz each, about 1 inch thick)
- 2ripe plantains(peeled and cut into 1/4-inch thick chips)
- 5 tablespoonsolive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 237 mlfresh cilantro(loosely packed, finely chopped)
- 3 tablespoonsfresh lime juice
- 2garlic cloves(minced)
- 1 teaspoonred pepper flakes
- 1 tablespoonhoney
- 1 teaspoonlime zest
- 1 teaspooncumin
Detail level
Instructions
- 1
Preheat your grill to high heat (450°F). Pat the tuna steaks dry with paper towels and rub both sides with 1 tablespoon of olive oil, salt, black pepper, and cumin. Set aside for 10 minutes.
Tip: Dry tuna creates a better crust when grilled and helps achieve that coveted seared exterior.
- 2
In a small bowl, whisk together remaining 2 tablespoons olive oil, cilantro, lime juice, minced garlic, red pepper flakes, honey, and lime zest to create the glaze. Taste and adjust seasoning as needed.
Tip: Make the glaze while the tuna rests to save time during cooking.
- 3
Toss the plantain chips with 2 tablespoons olive oil, a pinch of salt, and pepper. Spread them on a grill-safe baking sheet or grill basket.
Tip: Using a grill basket prevents the plantain chips from falling through the grates.
- 4
Place the plantain chips on the grill and cook for 12-15 minutes, stirring occasionally, until golden brown and crispy on the edges. Transfer to a serving plate when done.
Tip: Keep an eye on the plantains as they can char quickly; adjust heat if necessary.
- 5
Grill the tuna steaks for 2-3 minutes per side for medium-rare, or 3-4 minutes per side if you prefer more done tuna. The exterior should be nicely seared while the interior remains slightly pink.
Tip: Don't flip the tuna more than once; this helps develop a flavorful crust and prevents it from drying out.
- 6
Remove the tuna from the grill and immediately brush generously with the cilantro-lime glaze on both sides. Let it rest for 2 minutes before serving.
Tip: Glazing while the tuna is still hot helps the flavors penetrate the fish.
- 7
Plate each tuna steak alongside a portion of grilled plantain chips. Drizzle any remaining glaze around the plate and garnish with fresh cilantro leaves and additional lime zest if desired.
Tip: Serve immediately while the tuna is still warm and the plantains are crispy.
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