grilled ahi tuna recipe
This grilled ahi tuna recipe offers a quick, nutritious, and delicious family meal that comes together in under 20 minutes of active time. Featuring fresh ahi tuna steaks marinated in an Asian-inspired blend of olive oil, soy sauce, and sesame oil, it's perfect for busy weeknights. The recipe emphasizes high-quality ingredients and simple techniques to achieve perfectly seared, tender tuna with a flavorful crust.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 Ahi Tuna Steaks
2 tbsp Olive Oil
1 tbsp Soy Sauce
1 tsp Sesame Oil
½ tsp Garlic Powder
¼ tsp Black Pepper
To taste Salt
Sesame seeds
Sliced green onions
Instructions
- Gently pat your ahi tuna steaks dry with paper towels
- In a shallow dish or a Ziploc bag, combine the olive oil, soy sauce (or tamari), sesame oil, garlic powder, black pepper, and salt. Whisk everything together until well combined
- Place the dried tuna steaks into the marinade. Turn them to coat evenly. Allow the tuna to marinate for 10-15 minutes at room temperature. Avoid marinating for longer than 30 minutes, as the acidity can start to "cook" the delicate fish
- While the tuna marinates, preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Make sure the grill grates are clea
- Lightly oil the hot grill grates to prevent sticking. You can do this by folding a paper towel, dipping it in a little vegetable oil, and carefully wiping the grates using tongs
- Carefully place the marinated tuna steaks on the hot, oiled grill. For a rare to medium-rare doneness (which is ideal for ahi tuna), cook for 1.5 to 2 minutes per side. For a medium doneness, cook for 3-4 minutes per side
- The best way to check doneness is with an instant-read thermometer. For rare, aim for 115-120°F (46-49°C). For medium-rare, 125-130°F (52-54°C). For medium, 135-140°F (57-60°C). The edges will be opaque, and the center will be pink
- Once cooked to your desired doneness, remove the tuna from the grill. Place it on a clean plate and let it rest for 5 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak
- Slice the tuna against the grain into ½-inch thick pieces, if desired. Garnish with sesame seeds and sliced green onions for an extra flourish. Serve immediately
Notes
For best results, use high-quality, fresh ahi tuna with a vibrant red color and firm texture.
Patting tuna steaks dry thoroughly before marinating is crucial for a good sear.
Do not marinate ahi tuna for longer than 10-15 minutes to avoid a mushy texture.
Ensure your grill is preheated to medium-high (400-450°F / 200-230°C) with clean, oiled grates to prevent sticking and achieve a perfect sear.
Cook for 1.5-2 minutes per side for rare to medium-rare (internal temp 125-130°F), or 3-4 minutes per side for medium. Use an instant-read thermometer.
Rest the tuna for 5 minutes after grilling to allow juices to redistribute, ensuring a tender and flavorful steak.
For a gluten-free option, use Tamari instead of soy sauce.
Store leftover grilled tuna in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a 275°F (135°C) oven for 5-10 minutes, or in a skillet over low heat, to avoid drying it out. Avoid microwaving.
Find it online: https://powerecipe.com/grilled-ahi-tuna-recipe/