Mediterranean Grilled Tuna Steak with Garlic and Herbs
This Mediterranean Grilled Tuna Steak recipe combines garlic, herbs, and olive oil for a juicy, flavorful seafood dish that’s fresh and healthy. Perfect for weeknight dinners or sunny weekend grilling!
Equipment
- 1 Grill or grill pan Gas, charcoal, or cast iron pan for indoor use
- 1 Mixing bowl For preparing the marinade
- 1 Basting brush To coat tuna with olive oil and herb mixture
- 1 Tongs To flip tuna steaks easily without tearing
- 1 Instant-Read Thermometer Optional, for checking doneness (120–125°F for medium-rare)
- 1 Serving Plate For resting and garnishing tuna
Ingredients
- 2 fresh tuna steaks about 1 to 1½ inches thick, 170–200g each
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- Juice of ½ lemon
- 1 teaspoon dried oregano or thyme
- ½ teaspoon sea salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley or rosemary for garnish
Instructions
- Prepare the marinade:
- In a small bowl, mix olive oil, minced garlic, lemon juice, oregano, salt, and pepper until well combined.
- Marinate the tuna:
- Brush both sides of the tuna steaks with the marinade. Let them rest for 20–30 minutes at room temperature.
- Preheat the grill:
- Heat a gas or charcoal grill to high (450–500°F / 230–260°C). Brush the grates lightly with oil to prevent sticking.
- Grill the tuna:
- Place the tuna steaks on the grill and cook for 1½ to 2 minutes per side for medium-rare. Adjust timing based on desired doneness (up to 3 minutes per side for medium).
- Rest and serve:
- Remove from heat and let the tuna rest for 3–5 minutes. Drizzle with a bit more olive oil and garnish with fresh parsley or rosemary before serving.
Notes
- For indoor cooking, use a cast-iron grill pan and follow the same timing.
- Avoid overcooking tuna is best when the center remains slightly pink and juicy.
- Serve with couscous salad, grilled vegetables, or lemon-tahini sauce for a complete Mediterranean meal.