Marinated Tuna Steak Recipe

WOW!!! This tuna steak was insanely good. I followed the recipe exactly, except I pan seared the tuna for 3 minutes on each side instead of grilling it. I let the steaks marinade for 2 hours and then rest at room temperature for 10 minutes before cooking it. The fish came out awesome, so juicy and wonderfully tasty - I loved it (and I don't even like fish). I will make this again and again and again. Thanks Carin!

This was delicious, but gave 4 stars as I totally changed the recipe as it seemed a little lacking. I added a tablespoon of honey and the same of chopped ginger to the marinade and let it soak for 3hrs in the refrigerator. I also coated in hemp seeds prior to cooking for a crunchy nutritious crust and used a combination of sesame and avocado oils to sear. I poured the remaining marinade into the hot pan after the fish was done and let it caramelize for a delicious drizzle sauce. Yum! My 11 year old son even loved it!

Well-received by the non-fish-lovers in my house! Grilled over cherry wood, high heat. As others noted, marinating fish in citrus (acid) will cook it (denature the proteins, to be exact). I left out the lemon juice and increased the less acidic orange juice, and used fresh marjoram instead of the fresh oregano (fresh oregano has little flavor; it's the dried flower buds that have that oregano taste). Marinated ~6 hours with the full soy sauce called for and it was a bit salty, but paired with the jasmine rice (no salt) there was a good balance. 10/10 will make again!

7/20/23. Just. So. Good. Made as written (maybe a bit more garlic than called for). I tried to mess it up by broiling instead of grilling. Convinced I overcooked it. Nope, absolutely delicious flavor and so tender. Definitely will grill next time though. I think the marinate helped since I used flash-frozen tuna. Served with roasted tomatoes with angel-hair pasta from this site and roasted asparagus. Company quality and really quite easy.

Fabulous! I used fresh tuna from a local fish market (we live on the coast of NC). I added 1/4 cup of white cooking wine, 1 teaspoon of Italian seasoning and a couple slivers of fresh Ginger to marinade in a plastic bag. Refrigerated it for about 3 hours. Hubby grilled it and it came out moist and mouth watering. We love it!

After cooking the fish in a pan, we poured the marinade into the pan and added 2 teaspoons of pomegranate concentrate. We reduced the entire mixture and served it with the fish as a sauce. Yummy!

This dish is absolutley delicious! I added minced ginger and fresh basil; had to substitute garlic powder & dried oregano for minced/fresh. The only tweak I'll make going forward (aside from ensuring I have fresh garlic & oregano) will be to reduce the amount of soy sauce somewhat because, even though I used the reduced sodium variety, it was ever-so-slightly salty. The key to having this turn out moist, with a delightfully non-fishy flavor, is to marinate for the full 30 minutes, cook quickly over VERY high heat on the grill or stove, & let the steaks rest while you prepare the sides. I would not risk drying out the steaks by cooking in the oven. After brushing the marinade on the steaks while grilling them, I reduced the rest by half & drizzled it over everything on the plate! Scrumptious! Since I'm trying to reduce our triglycerides with diet, fatty fish is on the dinner menu 2-3 times per week. This recipe will now be in regular rotation!

Tuna steaks are an extremely rare treat for us, but we found frozen fillets at such a good price I couldn't resist. In the far distant past when we last had them, I think I just pan fried them. This time I used this simple marinade with some necessary tweaks for availability of ingredients. I only had a good teriyaki sauce so put a small amount of it in the orange juice and other ingredients. The fillets were frozen so I put them into the marinade in the fridge all day and they were amazing!! My hubby likes his tuna well cooked, but they were still juicy and yummy, served with jasmine coconut rice with quinoa added to it for more fiber. I still have 3 more in the freezer, and am waiting for a good excuse to prepare them.

I followed the recipe exactly but I cooked the medallions in the air fryer at 400° for 8 minutes. They came out very flavorful and moist. Will definitely make again.

I used a 1 lb Ahi Tuna steak. I used 1 tablespoon fresh basil instead of oregano. Mixed all ingredients in a bowl than whisked in the oil. Marinated in a quart size ziplock bag for 30 minutes. Seared 2 minutes on each side. Rotating after one minute for grill marks. Came out great. Will be making this again.

marinade: added 1 tbsp of honey; filled up 3/4ths of a 1/4 cup of soy sauce; 4 heads of garlic; no oregano. cooked it on high and flipped it a few times. reduced the leftover marinade and sauteed crimini mushrooms in it.

Followed recipe exactly and pan seared it.. wonderful!!

I have made it multiple times. Very flavorful.

I have made this several times now. I follow the Marinade recipe exactly. I grill the steaks on the charcoal BBQ, I gill them just like any steak on the barby, 15min-ish per side, they come out amazing! My wife doesn't eat seafood AT ALL. It took me a long time to convince her that this is not Starkist tuna in a can! There is no fishiness at all, it tastes just like a really good steak! Love it! Tuna steaks and Buffalo burgers are my go to for gatherings. This recipe is perfect, I grill it a little bit different, but Thanks so much!

So easy and delicious. Instead of the grilled, I used my air fryer which cooked both sides at once in 6 minutes.

Haven't made yet. Just purchased fresh tuna for the first time. This recipe looks like something that I can do!!!!!

Made it while chatting with friends — effortless.

Every bite was amazing.

Made it last night — huge hit.

The flavor is outstanding! I grilled mine.