Marinated Tuna Steak

This tuna steak recipe includes a tangy marinade made with orange juice, soy sauce, and garlic for a wonderful taste.

Print Recipe

Prep Time 10

Cook Time 10

Total Time 50

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 809.6 kcal

Equipment

1 Mixing Bowl For preparing the marinade.
1 Whisk To thoroughly combine marinade ingredients.
1 Non-reactive Dish Essential for marinating with acidic ingredients like citrus juice.
1 Outdoor Grill For high-heat cooking of tuna steaks.
1 Tongs For safely handling and flipping tuna on the grill.

Ingredients

Main

¼ cup orange juice
¼ cup soy sauce
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 clove garlic minced
½ teaspoon chopped fresh oregano
½ teaspoon ground black pepper
4 4 ounce tuna steaks

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano, and pepper together in a large non-reactive dish until well combined. Place tuna steaks in marinade and turn to coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes. Dotdash Meredith Food Studios
Preheat an outdoor grill for high heat and lightly oil the grate. Remove tuna steaks from the marinade and shake off excess; reserve marinade for basting.
Cook tuna steaks on the preheated grill for 5 to 6 minutes; flip steaks and baste with reserved marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade. Dotdash Meredith Food Studios
Serve and enjoy! Dotdash Meredith Food Studios

Notes

Tuna is a delicate fish; avoid over-marinating (over 2 hours) as the acidity can denature the protein, leading to a mushy texture. For optimal flavor and texture, use fresh, high-quality tuna steaks. Grilling on high heat ensures a beautiful sear while keeping the interior moist and perfectly medium-rare – aim for an internal temperature of 125-130°F (52-54°C). Be mindful when basting with reserved marinade; ensure it has been cooked thoroughly on the fish surface for food safety, or consider boiling the reserved marinade for a few minutes before use, then cool slightly. Discard any unused marinade to prevent cross-contamination. A vibrant sprinkle of fresh parsley or a squeeze of fresh lemon juice just before serving will elevate both flavor and presentation.