Grilled Tuna Steaks

Name: Grilled Tuna Steaks
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 fresh tuna steaks (about 180-200g each, 2-3cm thick); 2 tablespoons extra virgin olive oil; Zest and juice of 1 lemon; 2 garlic cloves, minced; 1 teaspoon Dijon mustard (optional); Fresh cracked black pepper; Sea salt flakes; Fresh herbs (dill, parsley, or basil) for serving; Lemon wedges for serving

Perfectly Seared, Simply Delicious

Tuna steaks are meaty, satisfying, and cook faster than most takeaways. Rich in omega-3 fatty acids and complete protein, they support heart health, brain function, and muscle recovery. A simple marinade and hot pan are all you need.

Suitable for High Protein Diet, Low Carbohydrate Diet, Low Glycaemic Diet, Medium Fat Diet

Serves: 2 |

Cook Time: 11 minutes (plus 15 minutes marinating)

Ingredients

2 fresh tuna steaks (about 180-200g each, 2-3cm thick)
2 tablespoons extra virgin olive oil
Zest and juice of 1 lemon
2 garlic cloves, minced
1 teaspoon Dijon mustard (optional)
Fresh cracked black pepper
Sea salt flakes
Fresh herbs (dill, parsley, or basil) for serving
Lemon wedges for serving

Directions

In a shallow dish, whisk together olive oil, lemon zest, lemon juice, minced garlic, and Dijon mustard (if using). Season with black pepper.
Pat the tuna steaks dry with kitchen paper. Place them in the marinade, turning to coat both sides. Cover and refrigerate for 15-30 minutes.
Remove the tuna from the fridge 10 minutes before cooking.
Heat a griddle pan, barbecue, or heavy-based frying pan over high heat until smoking hot.
Remove tuna from marinade, pat dry, and brush lightly with olive oil. Season with sea salt flakes just before cooking.
Place the tuna steaks on the hot grill/pan. Do not move them. Cook for 1½-2 minutes on the first side without touching.
Flip the steaks and cook for another 1½-2 minutes for rare to medium-rare (the centre should still be pink/red). For medium, cook 3 minutes per side. For well-done, cook 4 minutes per side.
Transfer to a plate and let rest for 2 minutes.
Slice against the grain into thick slices. Drizzle with fresh lemon juice, scatter with fresh herbs, and serve with lemon wedges.