Citrus Herb Grilled Tuna Steaks

🕒 Prep: 30 min
🔥 Cook: 10 min
🍽 Serves: 4
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Get ready to elevate your grilling game with these Citrus Herb Grilled Tuna Steaks. The bright flavors of lemon and lime combined with fresh herbs make this dish a standout for any occasion.

Ingredients for Citrus Herb Grilled Tuna Steaks

Tuna steaks are the star of this dish, offering a meaty texture that benefits from grilling. Olive oil helps to keep the steaks moist and adds a subtle richness. Lemon juice and lime juice provide a zesty base for the marinade, enhancing the natural flavors of the tuna. Garlic brings a savory depth, while fresh dill and fresh parsley add a burst of herbal freshness. Don't forget the salt and black pepper to season everything perfectly. Finally, lemon slices make for a fresh and vibrant garnish.

Tips & Tricks

  • To prevent sticking, oil the grill grates before adding the tuna.
  • For added flavor, let the tuna marinate overnight, but not longer than 24 hours.
  • If you're unsure about doneness, use a meat thermometer. Tuna is best served at 125°F for medium-rare.
  • Feel free to add a pinch of red pepper flakes to the marinade for some heat.

Serving Suggestions

Pair these tuna steaks with a light arugula salad drizzled with balsamic vinaigrette or alongside grilled vegetables like asparagus or bell peppers. A side of quinoa or couscous can also complement the flavors beautifully, soaking up any extra marinade.

Frequently Asked Questions

Can I use frozen tuna steaks?
Yes, just make sure they're fully thawed before marinating to ensure they absorb the flavors properly.
What if I don’t have a grill?
A grill pan on the stovetop works well, or you can broil them in the oven as an alternative.
Can I substitute the herbs?
Absolutely! Try using fresh basil or cilantro if you're looking for a different flavor profile.

Citrus Herb Grilled Tuna Steaks Recipe Walkthrough

Start by whisking together the marinade: combine the olive oil, lemon juice, lime juice, minced garlic, chopped dill, chopped parsley, salt, and black pepper in a bowl. Make sure everything is well mixed to infuse every bit of flavor into the tuna.

Place your tuna steaks in a shallow dish, large enough to lay them flat, and pour the marinade over them. Turn the steaks a few times to ensure they're completely coated. Cover the dish with plastic wrap and pop it in the fridge for at least 30 minutes. If you remember, give them a turn halfway through.

While the tuna is marinating, preheat your grill to medium-high heat. You want it nice and hot to get those beautiful grill marks. Once the grill is ready, remove the tuna from the marinade, letting any excess drip off, and place them directly on the grill.

Grill the tuna steaks for about 4 to 5 minutes on each side. Keep an eye on them; you're looking for a nice sear on the outside while keeping the inside just slightly pink for the best texture.

When done, serve the tuna steaks immediately, garnished with lemon slices for an extra citrusy aroma and a splash of color.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy weeknights.
  • Fresh citrus and herbs bring out the best in tuna.
  • Great for outdoor grilling and summer gatherings.
  • A healthy, protein-packed meal that feels gourmet.

Ingredients

4 tuna steaks (6 oz each)
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp lime juice
2 cloves garlic, minced
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
1 lemon, sliced for garnish

Step-by-step Instructions

1. In a bowl, whisk together olive oil, lemon juice, lime juice, garlic, dill, parsley, salt, and pepper.
2. Place tuna steaks in a shallow dish and pour the marinade over them, ensuring they are well coated.
3. Cover and refrigerate for at least 30 minutes, turning occasionally.
4. Preheat the grill to medium-high heat.
5. Remove tuna steaks from marinade and place on the grill.
6. Grill each side for 4-5 minutes, or until the tuna is cooked to your desired level of doneness.
7. Serve immediately with lemon slices as garnish.

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