Ingredients
- 8 (3 ounce) fillets fresh tuna steaks, 1 inch thick
- ½ cup soy sauce
- ¼ cup vegetable oil
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
Why Everyone Loves This Recipe
Quick to prepare and packed with protein and healthy omega-3 fats. The smoky flavor from the grill enhances the natural taste of the fish, making it both delicious and nutritious. It's perfect for a light and satisfying meal any time of the year.
Tips For Best Results
- Preheat the grill to medium-high to get nice sear marks without overcooking.
- Brush the tuna with olive oil to prevent sticking and keep it moist.
- Cook the steaks for just 2-3 minutes per side for a tender, slightly rare center.
- Brush the tuna with olive oil to prevent sticking and keep it moist.
- Cook the steaks for just 2-3 minutes per side for a tender, slightly rare center.
Step 1
Place the tuna steaks in a shallow dish. In a separate bowl, whisk together soy sauce, sherry, vegetable oil, fresh lime juice, and minced garlic. Pour this marinade over the tuna, making sure each steak gets a good coating. Cover the dish and pop it in the fridge for at least an hour to let the flavors soak in.
Step 2
When you’re ready to cook, heat your grill to high and brush the grates lightly with oil to prevent sticking. Take the tuna out of the marinade, letting any extra drip off, and discard the leftover marinade.
Step 3
Place the steaks on the grill and cook them for about 3 to 6 minutes on each side, depending on how done you like your tuna. Once cooked, remove from the grill and serve right away.
Best Foods To Serve With This
Serve with a fresh salad or grilled vegetables for a balanced meal. A squeeze of lemon or a drizzle of soy sauce can add an extra burst of flavor. Pair with a side of rice or quinoa to make it more filling.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator and consume within 1-2 days. Reheat gently or enjoy cold in a salad to preserve the texture and flavor. Avoid freezing, as it can affect the quality of the fish.
