Grilled Tuna With Herbs
Updated March 9, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1slab of tuna, preferably from the belly portion, about 1¾ pounds
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼cup olive oil
- 6sprigs fresh thyme
- 2cloves garlic, peeled and cut into very thin slices
- 2tablespoons freshly squeezed lemon juice
- 4strips lemon rind
- ⅛teaspoon dried hot red pepper flakes
- 1tablespoon melted butter
Nutritional analysis per serving (4 servings)
203 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 11 grams protein; 185 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.
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Preparation
- Step 1
Preheat charcoal or gas grill or broiler to high.
- Step 2
Sprinkle tuna with salt and pepper on both sides. Place oil in a flat dish and add thyme, garlic, lemon juice, lemon rind and hot red pepper flakes. Add tuna and coat on both sides.
- Step 3
Remove tuna from the marinade.
- Step 4
Add butter to marinade, and place the dish in a warm place.
- Step 5
If tuna is to be cooked on a charcoal or gas grill, place it directly on the grill, fatty side down, and cook, turning often, 5 to 6 minutes. If it is to be cooked under a broiler, arrange tuna on a rack, fatty side up. Broil about 2 inches from heat, leaving broiler door partly open. Cook 3 minutes and turn; continue cooking 2 minutes. Transfer tuna to marinade. Turn tuna to coat on both sides. Cut into thin slices and serve.
Private Notes
Comments
Lovely dinner for a summer night. I was cooking for two so I used 12 ounces of fresh tuna. Served with a salad, steamed potatoes, a little left-over ratatouille, and a loaf of bread. Dipped both the potatoes and bread in the marinade with the added butter. Yum.
I modified this by not grilling the fish but cooking it on a hot cast iron skillet. But first I cut the fresh bluefin tuna, caught by my son, horizontally so it wasn't quite as thick but still more than one inch. I cooked the remaining marinade briefly in a small saucepan then used it to top and further moisten the cooked fish.
Didn’t care for this. Maybe my mistake was using Ahi Tuna, and/or cooking on a wood plank over a hot grill. It was medium rare (still pink) but it was dry and I didn’t care for the flavor of the marinade. My wife also questioned the safety of using the same marinade again for the cooked fish after marinating the raw fish in it, but I did it any how. We won’t make this again.
This was excellent. I let it marinade for 15-20 minutes. Longer than planned because the outside grill didn’t heat up properly. Ended up searing on a cast iron grill pan on the stove instead and. Was wonderful still. And agree on the sauce - just as good on potatoes