A tuna steak is excellent when lightly marinated and quickly grilled. The flavors really sing when the steak is crusted with sesame seeds and seared on high heat so the center remains rare. This method yields a toasty exterior, a slightly caramelized edge from the honey in the marinade, and a tender, sushi-like interior.
What Tuna is Best for Grilling?
Choose sushi-grade tuna steaks when you plan to serve them rare. Sushi-grade seafood meets safety and quality standards for eating raw or nearly raw, so verify with your fishmonger that the cut is appropriate for rare cooking. The most common and ideal varieties for grilling are ahi (yellowfin) or bigeye; both have a meaty texture, mild flavor, and firm flesh that stand up well to high heat.
For best results, pick steaks at least 1 inch thick, typically 4–6 ounces each. Thicker steaks allow you to form a crisp, seared outside while keeping the center beautifully rare, which is the hallmark of a great grilled tuna steak.
Grilled Tuna Steak Marinade
The marinade does two important jobs. First, it seasons the exterior of the steaks—because the tuna only marinates for a few hours, the flavor remains concentrated at the surface, which complements the seared crust. Second, the marinade helps the sesame seeds adhere to the fish. A small amount of honey in the marinade encourages the seeds to stick and caramelize slightly during cooking, producing a delightful crunchy texture on each bite.
Typical marinade ingredients include soy sauce, sesame oil, rice wine or mirin, honey, lime zest and juice, and a pinch of cayenne for heat. These ingredients balance salty, sweet, tangy, and spicy notes that pair well with the natural richness of tuna.
Grilling Tuna Steaks
Cooking tuna over very high heat can be challenging—fish can stick to grates and fall apart if not handled carefully. One reliable approach is to use a clean, non-stick surface on the grill, which keeps the sesame crust intact and makes turning easier so you retain the full portion on the plate.
Preheat the grill until it reaches about 500°F, whether using gas or charcoal. The goal is a fast, hot sear so each side achieves a browned exterior while the center stays rare.
How to Grill Tuna (Gas or Charcoal)
Below is a streamlined, practical process for sesame-crusted grilled tuna. Full ingredient amounts and precise cook times are listed in the recipe section further down.
- Make the marinade. Mix soy sauce, sesame oil, rice wine or mirin, honey, lime zest and juice, and cayenne pepper in a resealable bag or shallow container.
- Marinate the tuna. Add the tuna steaks to the marinade, gently massage to coat, and refrigerate for 2–4 hours. Don’t over-marinate; you want flavor at the surface without breaking down the flesh.
- Preheat the grill. Heat the grill to high—around 500°F—so you get a quick sear.
- Prepare the sesame crust. Combine white and black sesame seeds on a flat plate. Lift each steak from the marinade, let excess drip off, then press both sides and the edges into the sesame seeds so they adhere.
- Sear the steaks. Place the crusted steaks on the hot grill and sear about 2½ minutes per side for a rare center (timing can vary slightly with thickness and exact grill temperature). Use a thin spatula to flip gently so the crust stays intact.
- Slice and serve. Transfer steaks to a cutting board, let rest briefly, then slice into ¼-inch pieces. Garnish with sliced scallions and serve over rice or a green salad.
How Long to Grill Tuna Steaks
Tuna steaks are best served rare in the center, similar to sushi. On a 500°F grill, plan on roughly 5 minutes total—about 2½ minutes per side—for a 1-inch-thick steak. Adjust slightly for thicker or thinner cuts and for your preferred doneness, but avoid overcooking; tuna becomes dry and chalky when cooked through.
Sesame Crusted Grilled Tuna Steak — Recipe
Sesame Crusted Grilled Tuna Steak
Ingredients
- 4 tuna steaks, 1-inch thick (4–6 oz each)
Marinade
- 2 Tbsp soy sauce
- 1 Tbsp rice wine or mirin
- 1 Tbsp honey
- 1 lime (zest and juice)
- 1 tsp sesame oil
- ½ tsp cayenne pepper (optional)
Sesame Crust
- ¼ cup white sesame seeds
- ¼ cup black sesame seeds
Instructions
- Combine the marinade ingredients in a gallon resealable bag or bowl.
- Add the tuna steaks and gently coat. Refrigerate 2–4 hours.
- Preheat the grill to very high heat, about 500°F.
- Mix the sesame seeds on a flat plate. Remove steaks from the marinade, letting excess drip off, then press into the seeds to coat both sides and the edges.
- Sear the steaks on the hot grill about 2½ minutes per side for rare. Use a thin metal spatula and handle gently to keep the crust intact.
- Transfer to a cutting board, slice into ¼-inch pieces, garnish with scallions, and serve with rice or a salad.
Nutrition (approx.)
Calories: 393 kcal | Carbohydrates: 11 g | Protein: 44 g | Fat: 19 g
Nutrition information is an estimate and should be used as a guideline only.