Grilled Tuna in Flank Steak Marinade
- Total Time
- 10 minutes plus 30 minutes to 2 hours for marinating
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons reduced-sodium soy sauce
- 2tablespoons lemon juice
- 2tablespoons vegetable oil; more for brushing pan
- 1garlic clove, minced
- ½teaspoon sugar
- ½teaspoon freshly ground black pepper
- ¼teaspoon salt
- 46-ounce tuna steaks, ¾ to 1 inch thick (see note)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
259 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 43 grams protein; 460 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
- Step 2
Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.
Tip
- Shark, halibut or swordfish can be substituted for tuna. Cook 2 minutes longer per side.
Private Notes
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Cooking Notes
nkb
This is a fabulous no-work dinner when paired with a simple salad. I've made variations of the marinade a few times. A couple additions I've liked: fresh or powdered ginger, honey (very little) instead of sugar, and I used seasoned rice vinegar once in a pinch because I didn't have a lemon. All were terrific. This is just a great basic marinade to play with . . .or not.
REBECCA CHERRY
Tweeked it a little, used Worcestershire sauce in place of 1 Tbs soy sauce, 1 Tbs sesame oil/ 1Tbs grape seed oil, and brown sugar. Marinated salmon and swordfish. Both were tasty.
Mecross
Wonderful flavor and so easy. Next time I will add some minced fresh ginger to the marinade.
Janet
This was excellent.on tuna. I skipped the oil and just sprayed the pan and also substituted agave for the sugar. Will perhaps add more garlic next time. I also used lime instead of lemon juice so it would blend better with the rest of the meal.
crlnwill
Very good with the addition of ginger. Marinate tuna for @2 hours. Then a wok dinner with 1 small shallot, 1 large serrano, asparagus, carrot and ramen. Stirfry the veggies, add ramen, stir in remaining marinade, stir until there is some color on the veggies, clear bottom on wok, add tuna, turn tuna. Dinner is ready.
Juliette **
I adjusted the sauce recipe for 1 lb. yellowfin tuna straight from NC coast, but it was a rainy day, so I baked the tuna in a 450 F oven. Internal temperature for rare tuna calls for 115 F, but I thought that was just a little low, so I aimed for 120, but those three extra minutes in the oven took it beyond the red rare state I like, yet was still delicious. The single change I made to the sauce was substituting 1/3 of the soy sauce for Worcestershire, which is my "Heck, why not?" pinch hitter.
Robyn
Made as is, no changes, delicious! Cooked on charcoal grill until 110 F
kesw
So easy! Did sub tamari for soy sauce because it’s what I had on hand (key word = easy)
Andreabakes
Yummy! After I read the notes I added a drop of honey instead of sugar. I used tamari instead of soy sauce. The organic sushi ginger was perfect with the sliced rare tuna. Next time, rather than using honey, I’ll add a bit of the ginger juice to the marinade.
PJ
I was afraid this would overpower the flavor of some fresh caught yellow fin, but the it was wonderful. I marinated it for a couple of hours, the flavor of the marinade balanced the fish and everyone loved it. We served it with wild rice and fresh picked and roasted green beans.
crlnwill
Very good with the addition of ginger. Marinate tuna for @2 hours. Then a wok dinner with 1 small shallot, 1 large serrano, asparagus, carrot and ramen. Stirfry the veggies, add ramen, stir in remaining marinade, stir until there is some color on the veggies, clear bottom on wok, add tuna, turn tuna. Dinner is ready.
shoshana
Great marinade added honey and used a splash of sesame oil and Sambel olek sauce and added some black and white sesame seeds garlic and ginger. So amazing!!
Sara
Amazing and easy marinade. Just added an extra garlic clove and used olive oil. Grilled on BBQ - took only a few minutes to cook. And the best part, my 6 year old loved it.
Anne
Substituted lime juice, honey and 1 tablespoon of toasted sesame oil. Wonderful!
shoshana
Excellent. Made some changes based off of comments. Great base for adjustments Used lime and honey. Added five spice seasoning, coriander, Sambel oeleck and marinated for around an hour.
shoshana
Oops forgot to add garlic and ginger
Juliette **
I adjusted the sauce recipe for 1 lb. yellowfin tuna straight from NC coast, but it was a rainy day, so I baked the tuna in a 450 F oven. Internal temperature for rare tuna calls for 115 F, but I thought that was just a little low, so I aimed for 120, but those three extra minutes in the oven took it beyond the red rare state I like, yet was still delicious. The single change I made to the sauce was substituting 1/3 of the soy sauce for Worcestershire, which is my "Heck, why not?" pinch hitter.
Nancy Hogan
Delicious and easy, though I felt the soy sauce was too much for the lemon. I did use a Meyer lemon, but will try a more acidic, grocery store lemon next time. And I do love my seafood to be very lemony! I’ll absolutely make again...
Jeff
This had a nice taste but definitely left on the grill too long. Make sure you are using a timer or better yet don't leave the grill since a couple minutes per side goes by very quickly...DON'T be multi-tasking!
Jennifer
Excellent. Used lime juice instead of lemon. Would try adding ginger as another writer suggested. Served alongside steamed green beans and yellow rice with scallions and pineapple.
Shobi
2teaspoons light agave
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