There’s nothing simpler or more vibrant than grilled tuna steaks with a savory sesame-soy dipping sauce. I sear ahi tuna over very high heat so the outside develops attractive grill marks while the center stays rare, just like in restaurants. Many home cooks hesitate to serve fish rare, but it’s quick, easy, and safe when you start with quality tuna.
The dipping sauce is a balanced mixture of soy, rice vinegar, toasted sesame oil, fresh ginger and a touch of honey. It doubles as a brief marinade if you want to add flavor beforehand. All you need are a few pantry staples and a couple of good-quality tuna steaks—yellowfin (ahi) is ideal, but bluefin, bigeye, skipjack/bonito or albacore will also work.
Table of Contents
- Ingredients to make Grilled Tuna Steaks
- Is your tuna steak ok to serve rare or raw?
- 5 Recipe Tips
- More Grilled Fish and Seafood
- How to Grill Tuna Steaks
- Grilled Tuna Steaks Recipe
Ingredients to make Grilled Tuna Steaks
- Fresh tuna steaks: Yellowfin/ahi, bluefin, bigeye, skipjack/bonito, or albacore (note: albacore is a bit drier). Frozen tuna that was flash-frozen can be just as good if fresh is not available.
- Soy sauce: Regular or low-sodium.
- Unseasoned rice vinegar: Do not use the sweetened seasoned variety.
- Honey: Any kind you prefer.
- Green onion: For garnish and a light onion flavor.
- Toasted sesame oil: For its rich, nutty aroma and flavor.
- Fresh ginger: Finely grated for brightness and spice.
- Garlic: Minced fresh garlic for depth.
- Olive oil: For rubbing the steaks before grilling.
- Kosher salt and freshly ground black pepper: To season.
Is your tuna steak ok to serve rare or raw?
Serving tuna rare or raw can feel risky, but you can do it confidently by choosing quality fish and buying from a reputable fishmonger. Look for steaks that are deep red or pink, moist, shiny and nearly translucent—avoid brown or discolored pieces. The tuna should smell like the sea, not fishy. If fresh local fish isn’t available, tuna frozen immediately on the boat (industrial flash freeze) is a safe alternative.
- Choose firm, glossy steaks without off-odors.
- Ask your fishmonger where and when the fish was caught and whether they cut steaks from the loin to order.
- If you see an unnaturally intense dark red color, ask whether the fish has been treated; some processors use carbon monoxide to preserve color.
5 Recipe Tips
- Ask questions: Talk to your fishmonger about freshness, origin and whether the steaks were cut to order.
- Check color: Seek deep red flesh but be mindful of treatments that artificially darken the meat.
- Grill hot and fast: A very hot grill gives a good sear while keeping the center rare.
- Adjust doneness: If you prefer tuna cooked through, add about 2–3 extra minutes per side.
- Marinate briefly: If using the sauce as a marinade, keep it to 20–30 minutes; longer will begin to “cook” the fish like ceviche.
This recipe is quick enough for weeknights yet elegant enough for guests. For a simple Asian-inspired meal, serve grilled tuna with steamed rice and sides like grilled bok choy or a crisp cucumber salad.
More Grilled Fish and Seafood
Grilled Swordfish
Grilled Bacon Wrapped Scallops
Spicy Grilled Shrimp
Grilled Bacon Wrapped Shrimp
How to Grill Tuna Steaks
Step 1: Whisk together the dipping sauce: soy sauce, rice vinegar and honey until the honey dissolves, then whisk in toasted sesame oil, grated ginger and minced garlic until combined.
Step 2: Preheat your grill to high. Rinse and pat the tuna steaks dry, rub all sides with olive oil, and season with kosher salt and freshly ground black pepper.
Step 3: Grill the steaks about 2 minutes per side for a seared exterior and rare center. If you prefer the fish more done, add roughly 2 minutes per side. Transfer to a cutting board and slice thinly across the grain. Garnish with sesame seeds and thinly sliced green onion, and serve with the dipping sauce.
Grilled Tuna Steaks
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon minced fresh garlic
- 2 ahi tuna steaks about 1 pound
- 2 tablespoon olive oil
- kosher salt
- freshly ground black pepper
- sesame seeds (to taste)
- thinly sliced green onion (to taste)
Instructions
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Make the dipping sauce: whisk soy sauce, rice vinegar and honey in a bowl until the honey dissolves. Whisk in toasted sesame oil, grated ginger and minced garlic. Leave at room temperature or refrigerate.
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Preheat a gas or charcoal grill to high heat.
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Rinse and pat the tuna steaks dry. Rub all sides with olive oil and season with salt and pepper. Grill 2 minutes per side for a seared exterior and rare center; if you prefer more doneness, grill an additional ~2 minutes per side. Transfer to a cutting board and thinly slice across the grain into 1/4 to 1/2-inch slices. Sprinkle with sesame seeds and sliced green onion. Serve with the dipping sauce.
Notes
- If you want marinated tuna, double the sauce recipe and marinate the rinsed, dried steaks for 20–30 minutes in half the sauce, reserving the rest for serving.
- To help prevent sticking, brush grill grates with a high-heat neutral oil just before grilling.
- Divide the dipping sauce into small bowls for individual servings if desired.
Nutrition
Nutrition information is an approximation.
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