Tasty, moist and tender tuna steak. Marinade with a spiced southwest solution and then grilled to add some great taste.
Editor’s Note: Originally published July 3, 2010. Re-edited May 30, 2018.
We somewhat inherited two tuna steaks that need to be used. Most of the recipes were shall I say fancy. The CI recipe only was an oil marinade for several hours followed with salt and pepper and looked like a good start, but I wanted some flavor.
Fine Cooking had a southwest that would do just fine, but they just brushed on the spiced oil rub and cooked in 5 minutes. I combined the ideas and let it marinade for several hours.
I’m going with a 4, but many would be at a lower 5 rating. It is very nice. But it doesn’t moo.
In a 1-gallon zip lock bag combine 2 cloves garlic crushed, 3 tablespoons olive oil, 1 teaspoon cumin, 1 teaspoon lime juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and a pinch of cayenne.
Add tuna and coat well. Refrigerate for 1-4 hours.
Preheat grill on high for 15 minutes, clean and oil well. Grill for 3 minutes per side with lid open. You can use a griddle if you want. Preheat it with the grill and oil.
Grilled Southwest Tuna
- 2 Tuna steaks - I used thawed 6 oz yellow fin
- 2 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pinch cayenne
- Combine all ingredients except tuna in a 1-gallon zip lock bag and mix well.
- Add tuna and coat well.
- Refrigerate for 1-4 hours
- Preheat grill on high for 15 minutes, clean and oil well
- Grill for 3 minutes per side with lid open.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published July 3, 2010