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Grilled Yellowfin Tuna with Marinade

This yellowfin tuna recipe features a citrusy marinade that can be used with most fish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1809.7 kcal

Equipment

  • 1 Shallow Glass Baking Dish For marinating tuna
  • 1 Whisk For combining marinade ingredients
  • 1 Grill With lightly oiled grates
  • 1 Small Saucepan For boiling the marinade
  • 1 Tongs For handling tuna on the grill

Ingredients
  

Main

  • 4 6 ounce yellowfin tuna steaks
  • ½ cup vegetable oil
  • ⅓ cup soy sauce
  • ¼ cup fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon grated lemon peel
  • 1 clove garlic crushed
  • 4 wedges lemon for garnish

Instructions
 

  • Gather the ingredients.
  • Prick tuna steaks all over with a fork and place in a shallow glass baking dish.
  • Whisk together oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic in a bowl; pour over tuna steaks. Cover the dish with plastic wrap and refrigerate for 1 to 3 hours.
  • Preheat the grill to medium heat and lightly oil the grate. Remove tuna from marinade; shake excess marinade from steaks and transfer to a plate.
  • Pour marinade into a small saucepan; bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
  • Cook tuna on the preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

Notes

1. Tuna Doneness: Yellowfin tuna is best enjoyed medium-rare to medium, with an internal temperature of 125-130°F (52-54°C). Overcooking will result in dry, tough fish. A quick sear on high heat helps lock in moisture. 2. Marinade Safety: Boiling the reserved marinade is critical for food safety before using it for basting. Ensure it reaches a full boil and simmers for the recommended time. 3. Flavor Enhancement: For a brighter flavor, consider adding a touch of fresh ginger to the marinade. A final squeeze of fresh lemon juice just before serving will also elevate the dish. 4. Grill Prep: Always start with clean, well-oiled grates to prevent the tuna from sticking and ensure a beautiful sear.