If you ever hesitate to cook fish, this grilled tuna steak recipe is the one you must try. It has simple ingredients and is ready in a flash, with amazing, delicious, bold flavors.
My family and I crave this grilled tuna steak recipe. I love how super easy they are to make and how tender and flavorful this dish is. The best part is that it only takes 15 minutes to prepare, and that, to me, is a gift.
I love fish, and if left to my own devices, I would have them every night. I ate six weeks of excellent fish during one of our long summer vacations and was in heaven.
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To me, tuna steaks are the easiest fish to make and always come out super tender. Add the flavor of the herbes de Provence, which, when exposed to heat, give out this amazing smoky flavor like no other.
Enjoy this super quick dinner with family and friends, anytime of the year.
In this Article
- Why you will love this recipe
- Different types of tuna steaks
- Herbes de Provence
- Ingredients needed to make this recipe
- Equipment Needed
- How to cook tuna steaks with herbes de Provence
- Giangi’s Pro Tips
- What dishes can you enjoy with this grilled tuna steak?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this grilled tuna recipe, you may want to try my other recipes.
- Grilled Tuna Steak
Why you will love this recipe
Fast: I cannot stress enough how fast this recipe will cook. Once on the grill pan, you have minutes that separate you and your grilled tuna steak.
Easy: Between using a few ingredients, creating the sauce, and grilling the tuna, this recipe is the poster child of ease and has no cooking difficulties.
Super delicious: I am amazed at how flavorful this recipe is each time I prepare it, and we make it often.
Different types of tuna steaks
The market sells several kinds of tuna steaks, such as yellowfin, albacore, bigeye, and bluefin.
Albacore tuna is mostly canned and, at times, as a tuna steak. Milder in flavor, it unfortunately also contains the most mercury of any other fish and should therefore be enjoyed seldomly.
Yellowfin, milder in flavor, is often used in sushi. Leaner meat than other tuna steak types.
Bigeye tuna is meatier and darker in color. It also has a stronger fish taste than all the other tunas.
Bluefin, the most expensive tuna steaks, can be found and served at sushi restaurants.
Ahi tuna is the Hawaiian name for two species, mostly known as yellowfin tuna and, at times, bigeye tuna.
Herbes de Provence
A fantastic blend of fragrant dried herbs from the Provence region of France. It is one of the herbs I use most in my kitchen.
It is a combination of thyme, rosemary, marjoram, oregano, lavender, fennel, and tarragon. This combination of floral and peppery herbs is so versatile that it can be used at will to season meats, vegetables, soups, stews, and, last but not least, grilled food.
A must in every kitchen!
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Tuna steaks: Make sure that they are all at least one inch thick and the same weight for even cooking. They should be red in color and compact.
Extra virgin olive oil: is used for grilling, creating the sauce for salads, and serving alongside tuna.
Fresh ginger: I love grating ginger and adding it to the soy sauce. The pulp and natural juices bring a refreshing taste and uplift the soy sauce.
Soy sauce: Goes hand in hand with the fish and creates a light sauce.
Herbes de Provence: All the dry herbs are at your fingertips, and once on the grill, they give the perfect balance of seasoning.
Salt and ground white pepper: your seasoning. The white pepper will leave the perfect seasoning and aftertaste. Do not substitute, as the flavor will not be the same. White pepper is milder than regular black pepper and not overpowering.
Crispy green salad: to serve alongside your now favorite fish recipe.
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets, and cookware!
I have had mine since the early '90s, and I will not trade it for anything in this world. It is easy to use, and since the grooves are slightly spaced, it cooks to perfection. It is a must-have when you do not have an outside grill.
How to cook tuna steaks with herbes de Provence
With all my recipes, please assemble all the ingredients before cooking and baking.
This dish will go extremely fast; therefore, have everyone ready to get seated at the table and the salad washed and dried just before cooking the tuna steaks.
- Preheat the grill pan to very high heat, and remember to turn on your fan as you do this.
- Prepare your sauce by whisking the olive oil, grated ginger, and soy sauce. Set aside.
- After removing any excess moisture from your tuna, season it generously with salt and white pepper. Press firmly without breaking the fish to coat both sides with herbes de Provence. Ligly drizzle with olive oil.
- When the grill pan is hot, brush a small amount of the olive oil over it. Place your steaks in the hot pan and cook without touching them for one minute.
- Gently turn them and cook the other side for one minute. Remove and place on a cutting board.
- Whisk again the sauce. Season the greens with salt and white pepper, toss a few tablespoons of the ginger soy dressing in a bowl, and mix well.
- With a sharp knife, slice the tuna steaks into 1/2-inch thick, give or take, slices.
- Fan them out evenly on four plates, and place the salad next to it. Spoon more of the dressing around the tuna and serve immediately.
Giangi’s Pro Tips
- Do not press too hard when drying your tuna steak, as this can break the membranes. I double my paper towels and then gently pat them on each side.
- Since the tuna steaks barely touch the heat, I strongly recommend having them at room temperature before cooking.
- Have your grill pan super hot so it will sear and leave beautiful markings.
- This cooks fast, and you want to have everything ready and everyone ready to be seated, as it takes longer to slice and plate than to cook.
- The tuna is best served warm and rare to medium-rare.
What dishes can you enjoy with this grilled tuna steak?
This recipe is a whole meal in itself. Served with friends, you can start with the smoked salmon appetizers, staying in the seafood mode.
Dessert is a must with me, you know me by now 😍, thus in winter I do serve those extremely easy walnut stuffed dates, or pear clafoutis.
Variations and Substitutions
We used yellowfin tuna in this recipe, but bluefin or bigeye tuna is also a great substitution. Their meaty texture lends itself well to grilling.
Storing and Reheating
Store: Any leftovers can be stored in an airtight container in the refrigerator for up to two days.
Reheat: We personally like this tuna cold or at room temperature. Take it out of the refrigerator and enjoy it as is.
Options: I have added leftovers to a crispy green salad with a vinaigrette sauce and, at the last minute, to my tomato sauce to serve with pasta. These are just some suggestions.
Frequently Asked Questions
What are the common mistakes when grilling tuna?
Overcooking your tuna will make it tough and dry. Your grill is not hot enough to get a great sear, thus it is sticking to it. Lastly, moving it around the grill too much so that it will not sear and start to break down.
How long do you grill tuna?
It all depends on the thickness of your steak and how you like it. It is recommended to have at least a one-inch thick steak so you can cook it, and it will not break down in the process. Between 2 and 4 minutes, depending on whether you want it medium-rare to medium. Do not overcook it, or it will lose all its flavor.
How should tuna steaks be cooked?
3 to 4 minutes per side for a medium-to-medium finish, or longer if you prefer well done. 2 to 3 minutes for medium-rare per side.
Is tuna steak good for eating?
It is excellent to eat and super delicious. Low in calories and contains all the good fats. Also it is packed with vitamins and nutrients, and of course, omega-3 fatty acids.
If you enjoy this grilled tuna recipe, you may want to try my other recipes.
Grilled Tuna Steak
Ingredients
- 5 tablespoons olive oil, plus for the tuna steak
- 1 tablespoons grated fresh ginger
- 2 tablespoons soy sauce
- 4 6-ounces tuna steak, moisture-padded out and at room tempearture
- 4 tablespoons herbes de Provence
- 2 cups crispy greens salad
- salt
- ground white pepper
Instructions
- Preheat a stovetop grill pan to high heat.
- In a small bowl, whisk the olive oil, soy sauce, and ginger, and set aside.
- Season the tuna generously with salt and white pepper, then coat both sides with the herbes de Provence, pressing firmly without breaking the tuna steaks so the herbes adhere. Lightly drizzle olive oil over it.
- When the grill (or pan) is hot, brush a small amount of olive oil onto the pan with a pastry brush. Place the steaks in the hot pan and cook for 1 minute. Gently turn the tuna over to cook for 1 more minute. Remove to a cutting board.
- Lightly season the crispy greens salad with salt and pepper. Toss a few tablespoons of ginger soy dressing in the bowl and mix well.
- Using a very sharp knife, cut the tuna steaks into ½-inch thick slices. Evenly fan the slices on four plates and place the salad next to the tuna. Spoon the dressing around the tuna and serve immediately.
Notes
- Do not press too hard when drying your tuna steak, as this can break the membranes. I double my paper towels and then gently pat them on each side.
- Since the tuna steaks barely touch the heat, I strongly recommend cooking them at room temperature.
- Have your grill pan super hot so it will sear and leave beautiful markings.
- This cooks fast, and you want to have everything ready and everyone ready to be seated, as it takes longer to slice and plate than to cook.
- The tuna is best served warm and rare to medium-rare.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Dinners
- Cuisine: International
- Occasion: Valentine’s Day, Mother’s Day, New Year
- Type: Under 45 minutes
Did you make this?
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