Tuna Steaks, Grilled and Marinated
Updated Oct. 12, 2023
- Total Time
- 16 minutes
- Prep Time
- 10 minutes
- Cook Time
- 6 minutes
- Rating
- Comments
- Read comments
Ingredients
- ¼cup lime juice
- 3tablespoons extra-virgin olive oil
- 1tablespoon finely minced sun-dried tomatoes
- 1teaspoon ground cumin
- Hot pepper sauce to taste
- 2½pounds fresh tuna steaks (see note)
- Pepper salsa (see recipe)
Preparation
- Step 1
Combine the lime juice, olive oil, sun-dried tomatoes, cumin and hot pepper sauce in a glass or ceramic dish large enough to hold the fish snugly in a single layer.
- Step 2
Cut the fish into six uniform pieces. Place them in the dish, turn them once to coat both sides, cover and refrigerate for at least two hours. Turn the fish once while it is marinating.
- Step 3
Heat a grill or broiler. Grill or broil the tuna until it is seared on the outside but still rare in the middle, two to three minutes on each side, depending on the thickness of the fish and the heat of the grill or broiler.
- Step 4
Serve at once topped with the pepper salsa.
- Swordfish, salmon, mako, monkfish or halibut can be substituted but they should not be served rare. Alternately, two-and-a-half pounds of skinless and boneless chicken breasts can be used instead of the fish.
Private Notes
Comments
Loved this. Simple and marinade was very flavorful. Used tomato paste since I had no sun dried tomatoes.
I made this with a nice piece of tuna and it was delicious. The salsa went perfectly. I only wish I had looked at the original article prior to making it as it suggests making double the salsa and using it to top pasta. Coincidentally, I also served a pasta, orechiette, with it but made a different sauce. Attractive, easy dinner, perfect for a hot night.
I used the hot pepper salsa as a relish to the steak instead of par of the marinade.
Loved this, Outstanding
Loved this. Simple and marinade was very flavorful. Used tomato paste since I had no sun dried tomatoes.