Traditional Grilled Tuna Steaks

Why This Traditional Grilled Tuna Steaks Works

During the marinating time, the tuna sits in the olive oil and lemon juice and soaks some of it in. The oil coats the outside of the fish and sinks into the surface a little, so the tuna stays moist instead of drying out on the hot grill. Lemon juice and salt start to change the outer layer of the tuna, so it firms up slightly and doesn’t fall apart.

As the tuna hits the high heat, the outside cooks fast and forms a thin, cooked layer while the middle stays tender. Because the steaks were coated in oil, they don’t stick much and they brown in spots instead of steaming. Garlic and oregano stay on the surface and cling to the fish, so every bite has some seasoning.

By the time each side has grilled for a few minutes, the tuna is cooked through on the outside but still juicy inside. Resting only a short moment on the plate, the steaks keep most of their juices, and the extra squeeze of lemon on top wakes up the slightly rich, oily surface.

Mistakes To Avoid

Letting the tuna cook too long on the grill is the fastest way to ruin it. The steaks go from moist to dry and chalky in just a minute or two, and the center turns from slightly pink to completely gray and tough. Instead of slicing cleanly, the fish starts to shred and feel stringy when eaten.

Starting with a grill that isn’t hot enough causes another problem. The tuna sits there slowly warming up instead of searing, so the outside doesn’t get those quick grill marks and the inside can turn dry before the surface browns. The steaks can also stick to the grates and tear when flipped.

Skipping or rushing the marinating time leaves the outside of the tuna almost bare. The surface doesn’t get that light oily coating, so it can dry out faster on the grill and cook unevenly. The fish can end up with a slightly rubbery edge while the center stays softer.

Using very thin tuna steaks changes the timing completely. Thin pieces can hit well-done in barely a minute per side, so they dry out before the cook notices. The result is a steak that looks fine from the outside but feels stiff and overcooked all the way through.