Fresh green beans are sautéed in olive oil and lemon juice and served as a side dish with feta cheese.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 steaks |
Ingredients
- 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
- 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.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 448 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 42 g |
| Saturated Fat | 5 g |
| Sodium | 1328 mg |
| Sugars | 1 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
grncreek, this was absolute perfection. Best grilled Yellowfin Tuna I’ve ever had. Don’t overcook the tuna. 145 degrees is your goal but I like a little pink in the middle. Bravo!
First time grilling tuna…love the marinade, very happy with results!
Marinade was delicious went well with tuna steaks. Will be my go to recipe from now on
First time ever making fresh tuna. My only add was to add a few sprigs of fresh dill from my garden to the marinade. The marinade was good, a tiny bit too salty for my taste. A few pieces leftover which will be perfect to add to a cobb salad. I will make again.
It was a great marinade; the only thing is you have to adjust the grilling time if you’re cooking less than what the recipe calls for.
It was definitely delicious
Very tasty marinade made as per the recipe. Seared the filets in foil in BBQ. Very good served with asparagus and quinoa.
Great taste. It would work for any white fish
This is a good recipe but……but…. not as it is here. There are two changes I made and it was a huge improvement. 1.) Cut the amount of lemon by half 2.) I added 2 tbsp of agave syrup. You could also substitute honey. With those changes the recipe climbs to 4 stars.
Great marinade but cook time was too long and would have over cooked the fish. We cooked it for 3 minutes per side.
This is my go to marinade recipe. The first time I made it, I didn’t have lemon, so I used a combination of white wine vinegar and lime juice. Either way, it’s a winner!!!
I’ve made this several times and it’s always fantastic. It also works well with grilled ahi tuna. I usually skip the lemon zest to save time. You can go light on the soy sauce to reduce the sodium level, but you will not sacrifice flavor at all.
I picked this recipe for our first time trying tuna and it was so good! I didn’t baste with the marinade, but I’m sure it would be good as well. I will definitely be making this again.
Switched the mustard out for grated ginger and reduced cooking time to 3 minutes per side. It was heavenly.
Excellent!
This was just okay, I was expecting more flavor. Had used a different recipe in the past and it was fabulous. Wish I could find it again.
Very nice change to a soy based marinade. Very good.
So good! I made the marinade as written, except I added about 1/2 tsp of sea salt and 1/4 tsp black pepper as the marinade tasted like it needed it to me. I seared in a cast iron pan for about 3 minutes per side on a 2″ thick tuna steak. Sprinkled with sesame seeds before serving with white rice and an asian style salad. Family, including kids, gobbled it up. Great recipe.
No lemon peel, and a buffalo sauce drizzle
This is now our go-to recipe for tuna. Love it. Over time, I have made a few modifications: Oil – For flavor accent, we use a mixture of half vegetable oil, half sesame oil Soy sauce – To reduce saltiness, we use low-salt soy sauce. Lemon – We use lemon juice, but leave out lemon peel and lemon wedges Marinade – We don’t cook the marinade that was used on the raw fish. We make extra marinade. We marinate the fish, then use some of the fresh marinade for basting and on the table as an extra sauce. If you cook the fish rare, you don’t really need sauce on the table.
I’ve made this recipe too many times and it is awesome. I grill it over charcoal and it’s been a hit anytime we serve it to friends for dinner.