Grilled Tuna Steak

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I still remember my first attempt at grilling tuna steaks. I stood there nervously at the grill, watching that beautiful piece of fish, wondering if I was about to turn a $20 cut into cat food.

But that first bite – that perfect contrast between the seared exterior and the tender pink center – made me realize I’d been missing out on one of the easiest yet most delicious dishes you can make at home.

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Easy Grilled Tuna Steaks

Now it’s become my go-to when I want to feel fancy without spending hours in the kitchen. Six minutes on a hot grill, and dinner transforms from “what should I make?” into “wow, I made that!”

Let me show you how to nail this dish every time – it’s simpler than you might think, and I promise it’ll become one of your favorites too.

What You’ll Need

• Tuna Steaks (Look for bright red, firm steaks with no brown spots)
• Olive Oil (Extra virgin preferred for best flavor)
• Salt (Coarse sea salt works great for grilling)
• Black Pepper (Freshly ground gives the best flavor)
• Lemons (Optional, but adds a bright fresh finish)
• Reliable Meat Thermometer (For checking doneness)
• Grill Brush (For cleaning grates)
• Tongs (For handling the fish)

How to Grill Tuna

Step 1: Preparation

Remove tuna steaks from refrigerator 15 minutes before cooking to reach room temperature. This ensures even cooking throughout the steak. While waiting, clean and oil your grill grates to prevent sticking.

Step 2: Season

Brush each side of the tuna steaks with olive oil and season generously with salt and black pepper. Don’t be shy with seasoning – some will fall off during cooking. The oil helps prevent sticking and creates a nice sear.

Step 3: Grill

Place steaks on the hottest part of the grill. Cook on preheated grill, following temperature and time guidelines below. Don’t overcrowd – work in batches if needed. Please resist the urge to move the steaks around; let them develop a good sear before flipping.

Step 4: Rest and Serve

Let rest for 2 minutes after grilling to allow the juices to redistribute. If desired, add a squeeze of fresh lemon and serve immediately. The resting period is short but crucial for the best texture.

What Temperature to Grill at

Preheat and maintain your grill at high heat (450°F). Tuna needs a hot grill to develop a nice sear while keeping the inside rare to medium-rare. If using a gas grill, preheat for 10-15 minutes. For charcoal, wait until coals are covered with white ash and glowing red.

What Internal Temperature You Need to Reach For Grilled Tuna

• Medium-rare (recommended): 125°F internal temperature (red to pink center). This will take 2-3 minutes per side.
• Medium: 135°F internal temperature (pink center). This will take 3-4 minutes per side.
• Well done: 145°F internal temperature (cooked through). Note: The FDA recommends 145°F for safety, but most chefs prefer serving tuna at medium-rare for the best taste and texture. This will take 4-5 minutes per side.

How To Store Leftovers and Reheat

Storage:

• Store in an airtight container in the refrigerator for up to 2 days
• Can be stored in the freezer for up to 3 months if properly wrapped in plastic wrap and foil
• If freezing, remove as much air as possible to prevent freezer burn
• Label with date stored

Reheating:

• Best served cold or at room temperature to prevent overcooking
• Perfect for adding to salads or sandwiches when cold
• If reheating is necessary, warm gently in a pan over low heat just until warmed through (about 30 seconds per side)
• Avoid microwave as it can make the fish tough and dry
• Consider slicing leftover tuna thin and serving it room temperature with a sauce

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Smoke On!

Charlie

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