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Jen's Grilled Tuna

Categories: Seafood
Contributed by: johnandjen/Jen


  • 3-4 large Tuna steaks - if you are making very rare tuna, use a sushi cut
  • Olive Oil (Chef's choice -- I prefer Monini)
  • Fresh Dill
  • Garlic - 2-4 cloves per 3-4 large filets
  • Salt/pepper to taste
  • Lemon


Choose a bowl/container for marinating that has a flat bottom and is large enough to hold all the fish side-by-side.

Pour olive oil into the marinating dish, about 1/4 - 1/2 inch high
Press the garlic, and add it to the oil
Chop the dill very finely (or use a mortar and pestle)
Add dill to the oil/garlic, then swish it around evenly. The oil should look full of dill.
Add pepper to taste
Place the fish in the marinade
Marinate on each side about 10 minutes.
Near the end of the marinating--about one-two minutes remaining--add 1/2 a squeezed lemon (if you marinate in lemon too long, the fish will curdle)

Use the marinade to baste
Rare tuna can take as short as one minute per side; rare to medium is approximately two to five minutes per side, or you can cook it longer to taste
Serve with lemon wedges on each person's plate.