Grilled Tuna with Lemon Herb Marinade

Name: Grilled Tuna with Lemon Herb Marinade
Total time: 40 min
Ingredients: 1 fresh tuna steak; 2 tablespoons lemon juice; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 tablespoon chopped fresh parsley; 1 teaspoon dried oregano; Salt and pepper to taste

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40 minTotal time

EasyDifficulty

250kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Fresh parsley An equal amount of chopped fresh cilantro
Dried oregano An equal amount of dried thyme
Lemon juice An equal amount of fresh lime juice

Nutrition per serving

Estimated values for 1 serving, 250 kcal

Protein25 g

Carbohydrates3 g

Fat15 g

Fiber 1 g · Sugar 1 g · Sodium 450 mg

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This grilled tuna recipe is bursting with fresh flavors from a zesty lemon herb marinade. It's a simple and healthy main dish that can be enjoyed by seafood lovers.

Main Dish

Steps

In a small bowl, whisk together lemon juice, olive oil, minced garlic, chopped parsley, dried oregano, salt, and pepper.
Place the tuna steak in a shallow dish and pour the marinade over it. Make sure the steak is well-coated. Let it marinate in the refrigerator for at least 30 minutes.
Preheat the grill to medium-high heat.
Remove the tuna steak from the marinade and discard the excess marinade.
Grill the tuna steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
Remove from the grill and let it rest for a few minutes before serving.
Slice the grilled tuna and serve it with your favorite side dish or salad.

Tips for Grilled Tuna with Lemon Herb Marinade

Choose a steak of even thickness so it cooks at a similar pace throughout.
The surface should look lightly charred while the center stays moist; tuna can become dry and firm if cooked too long.
Use a clean, well-oiled grill grate to help the tuna release without tearing.

Drink pairing

A crisp, dry Sauvignon Blanc
Its bright citrus notes complement the lemon and herbs, while its freshness suits the clean flavor of grilled tuna.

0% option: Sparkling water with lemon

Storage

Refrigerate leftover cooked tuna within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, though the tuna may become firmer.