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Tuna Recipes

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Tuscan-Style Grilled Tuna Steaks


4 fresh tuna steaks, 8 ounces each, 1-inch thick

1 lemon, zested

3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem

Handful of flat leaf parsley

3 cloves garlic, crushed

Coarse salt and black pepper or grill seasoning

Extra-virgin olive oil, for cooking


Rinse and pat tuna steaks dry.  Place zest on top of cutting board.  Pile rosemary and parsley leaves on top of zest.  Put garlic and some sparse salt and black pepper or grill seasoning on top of herbs.  Chop the garlic, herbs, and spices.  Drizzle the olive oil over the tuna steaks just enough to coat each side.  Rub herb and garlic mixture into fish, coating pieces evenly on each side.  Let stand 10 minutes.

Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center.  Cook steaks over:  high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.  Recipe obtained from Rachel Ray, Food Network.

griled tuna

Grilled Tuscan Tuna Salad


(1) 1  1/2 lb. fresh tuna steak

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Canola oil, for brushing

Salad Dressing:

3 tablespoons fresh lemon juice, plus 1-2 tablespoons for serving

3 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 teaspoon finely chopped fresh rosemary

2 anchovy fillets, patted dry and finely chopped

1 clove garlic, smashed to a paste

Kosher salt and freshly ground black pepper


(1) 15 oz. can cannelloni beans, drained, rinsed well and drained again

1 cup Gaeta olives, pitted

1/2 bulb fresh fennel, thinly sliced

1/2 red onion, thinly sliced

4 ounces mixed baby greens

1/4 cup chopped fresh basil

1/4 cup chopped fresh flat leaf parsley

Load of Tuscan bread, grilled and drizzled with extra-virgin olive oil


For the tuna, remove the tuna from the refrigerator 20 minutes before grilling.  Heat a charcoal or gas grill to high for direct grilling.  Mix together the fennel, salt and paper in a small bowl.  Brush the tuna with the canola oil on both sides and sprinkle with the spice mixture.  Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side.  Remove and let rest for 5 minutes.  Cut into medium dice.

For the salad dressing, whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper.  Slowly pour in the olive oil while whisking, until it all emulsifies.  For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.

For the salad, combine the beans, olives, fennel, onion and tuna in a large bowl.  Add the dressing and gently toss to coat.  Add the greens, basil and parsley, season with salt and pepper, and toss again.  For serving, mound the salad on a platter and sprinkle the remaining lemon juice over the top.  Recipe obtained from the Food Network, Bobby Flay.

tuna-salad-recipegrilled tuscan flay

Spicy Grilled Tuna, Cuban Style


1/3 cup olive oil
1 teaspoon salt
2 teaspoons cayenne pepper
1/3 cup lemon juice
3 large cloves garlic, minced
3 large shallots, minced
2 teaspoons ground cumin
1 bunch cilantro, leaves only, finely chopped
6 (6 ounce) pieces of tuna fillet
Vegetable oil, for greasing the grill
Lemon wedges, for garnish


In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).

Place the tuna fillet in a large glass or ceramic dish.  Rub your fingers over the fish to check for and remove any remaining bones, and pour the marinade over the tuna. Make sure the fillets are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once.

Brush a grill with vegetable oil and heat to high heat.  Grill the fillets for 4-5 minutes on each side, until done to your liking.  Garnish with the remaining cilantro and the lemon wedges.  Recipe obtained from The Food Network, M.S. Milliken & S. Feniger.

Grilled Tuna Pan Bagnat


2 tuna steaks, 8 ounces each

1 tablespoon olive oil, plus 1/2 cup

Salt and freshly ground pepper

1/2 small red onion, finely chopped

1/2 cup chopped small grape tomatoes

1 tablespoon anchovy paste

1/4 cup fresh lemon juice

3 to 4 tablespoons Dijon mustard

Pinch red pepper

3 tablespoons capers, drained

12 basil leaves, cut into chiffonade

1 French baguette


Heat grill to high. Brush the tuna steaks with the 1 tablespoon of oil and season with salt and pepper. Grill 3-4 minutes on both sides or until just cooked through. Let rest for 5 minutes then flake with a fork. Transfer to a bowl with the red onion and tomatoes.

Whisk together the anchovy paste, lemon juice, mustard, red pepper, and 1/2 cup olive oil in a small bowl. Add the capers and season with salt, to taste, if necessary. Pour the dressing over the tuna, add the basil, and gently mix to combine.

Place the baguette on the grill, close the cover and let heat through, about 3-4 minutes. Remove from the grill and slice lengthwise. Remove some of the inside of the bread. Spread the tuna mixture evenly over the bottom half of the bread, place the top bread on, and press down firmly on the sandwich. Wrap the sandwich in foil and place a heavy pan on top. Let stand 30 minutes before serving and then cut into 4 pieces. Recipe obtained from the Food Network, Bobby Flay.

Maple-Glazed Tuna with Pear Potato Salad


For Tuna:

4, 6-ounce Tuna fillets

1 tablespoon Dijon mustard

2 tablespoons maple syrup

juice of 1 lime

1/4 cup olive oil

salt and freshly ground black pepper

4 cilantro sprigs

For Potato Salad:

1/4 cup olive oil

1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2″ pieces

2 Bosc pears, peeled, cored, and cut into 1-inch cubes

1/2 red onion, thinly sliced

1 garlic clove, minced

1/4 cup blanched almonds, roughly chopped

1 1/2 teaspoons curry powder

salt and freshly ground black pepper

juice of 1 lemon

1 cup shredded baby spinach

Tuna Preparation:

Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside. Season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side. Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. Transfer to a serving platter and garnish with the cilantro. Serve with the pear-potato salad.

Pear-Potato Salad Preparation:

Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.

Recipe obtained from Epicureous: Marcus Samuelson

Tuna Au Poivre


4, 8 to 10 ounce tuna steaks, at least 1 inch thick

4 tablespoons coarsely ground black pepper (or more if necessary)

2 tablespoons extra virgin olive oil

Kosher Salt, to taste

4 tablespoons (1/2 stick) unsalted butter or additional oil

1/2 cup minced shallots

1 1/2 cups dry red wine


Preheat the oven to 500 degrees. Put the pepper on a flat plate. Place a large skillet, preferably non-stick, over medium-high heat; add the olive oil. Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat. As they're dredged, add the steaks to the pan (if you must use 2 pans, double the amount of oil); when they are all in, turn the heat to high. Cook about 2 minutes, then turn; add salt, then cook another 1 minute. Turn heat to low, remove steaks to an oven proof plate, and place in the oven. Add half the butter or additional oil to the pan (only use one pan to make the sauce), followed by the shallots. Lower the heat to medium, and cook, stirring, until the shallots soften, about 2 minutes. Raise the heat to medium-high and add the wine; let it bubble away for a minute or so and add the remaining butter. Cook, stirring occasionally, until the butter melts and the sauce is thickened. By this time the tuna will be medium-rare (cut into each one to  make certain). Cut the steaks in half, put each serving on a plate, and spoon a little sauce over it. Serves 8.

Recipe obtained from The Minimalist Entertains by Mark Bittman

Marinated Sweet and Hot Tuna Steaks


2 tablespoons dark soy sauce

2 tablespoons olive oil

Juice of 2 limes

2 garlic cloves, grated

1 inch fresh ginger, grated

2 tablepoons dark brown sugar

1 teaspoon cayenne pepper

Salt and freshly ground black pepper

4 skinless tuna steaks (about 7.oz each)


Put the soy sauce, oil, lime juice, garlic, ginger, sugar, and cayenne pepper in a bowl. Season with salt and pepper and mix together well. Put the tuna steaks in a plastic freezer bag, add in the marinade, and seal. Massage the fish through the bag, making sure it is well coated. Marinate in the refrigerator for 30 minutes to an hour. Heat the barbecue, charcoal grill, or griddle pan, until hot. Griddle the tuna steaks over high heat until slightly charred, 2 minutes or so on each side. Remove \ to a plate and rest in a warm place for 2 minutes. Serve with a fresh green salad. Serves 4.

Recipe obtained from Seafood edited by C.J. Jackson.

Grilled Tuna With Lime Ginger Butter


4 (8 oz.) tuna steaks

2 tablespoons oil for grilling, canola or olive

Kosher salt and freshly ground black pepper to taste

1 tablespoon canola oil

1 large shallot, chopped

1 (2-inch) piece fresh ginger, peeled and coarsely chopped

Grated zest of one lime

1 cup fresh lime juice

1 tablespoon low-sodium soy sauce

2 teaspoons honey

8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


Heat 1 tablespoon of canola oil in a small saucepan over high heat. Add the shallot and ginger and cook until soft, 2-3 minutes. Add the lime zest and juice and simmer until the juice is reduced to 2 tablespoons, about 7 minutes. Whisk in soy sauce and honey, remove from heat, and let cool for 5 minutes. Combine the shallot mixture, butter, salt, and pepper in a food processor and process until smooth. Scrape the butter into a bowl, cover, and refrigerate until it is chilled and the flavors have melded, about 1 hour. The butter can be made up to 2 days in advance. Remove from refrigerator 5 minutes before serving.

Heat your grill to high. Brush the tuna on both sides with the oil for grilling and season with salt and pepper. Place the fillets on the grill and grill until golden brown and slightly charred, 3-4 minutes. Flip the fish over and cook to medium-rare, 1-2 minutes longer. Top the tuna with some of the butter just as the tuna comes off the grill. Serves 4.

Recipe obtained from Bobby Flay”s Grill It!