Mediterranean Grilled Tuna — world recipes
World recipes

Mediterranean Grilled Tuna

This is a very simple and quick recipe for delicious fresh tuna steaks.

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By CookInstruction Kitchen Published Updated Updated Updated 1 week ago
Prep
15 min
Cook
48 min
Total
1 hr 3 min
Servings
As written in source
Difficulty
Easy

Timings are approximate — worked out from the method, not measured in a test kitchen.

Ingredients

4 ea. (600 g) fresh tuna steaks
4 spoons of extra-virgin olive oil
2 spoons of balsamic vinegar
1 lime , juiced
Fresh tarragon leaves
Salt
Pepper

Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.

Cooking instructions

1

Preparation

At least one hour before serving, prepare a marinade with the oil, vinegar or lime juice, tarragon leaves, salt and pepper in a flat container. Pour over the tuna steaks and turn them to make sure all pieces are well coated. Cover with plastic wrap and refrigerate until it is time to grill.

2

Preparation

Spray a clean grill or grilling container with non-stick cooking spray.

3

Preparation

Drain and reserve the excess marinade from the tuna. Grill tuna for about 4 minutes on each side or until nicely charred on the outside and still a bit pink in the middle.

4

Preparation

Place the steaks on individual serving dishes and pour the marinade on the grilled tuna.

5

Preparation

Serve with steamed vegetables, steamed rice, or a spinach salad.

Photo: No machine-readable author provided. Chensiyuan assumed (based on · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence

Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source

Read it through first

Skim all 5 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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