Grilled Tuna Steaks with Honey Vinaigrette

With this recipe for grilled tuna steaks with honey vinaigrette, you will be able to prepare an easy and elegant restaurant quality dish at home with just a few ingredients you probably already have. 

This post is sponsored in conjunction with #BBQWeek. I received product samples from companies providing our prizes to help in the creation of the #BBQWeek recipes. All opinions are mine alone.

These tuna steaks, grilled over high heat, are beautifully seared outside and have a perfectly pink center. I aimed for a rare center, but you can quickly sear them and leave the center raw (like seared ahi), or cook them just a few seconds longer for medium rare. 

Top this tuna steak with a sesame soy and honey vinaigrette that adds an umami flavor but is not too overpowering. 

After all, you want to savor the flavor of the gorgeous fresh tuna. 

Tips for Grilling Tuna Steaks:

The trick for getting a great sear on a tuna steak without fully cooking it through is to grill it on the highest heat possible and pay close attention to timing. The process is so quick that you cannot rely on a thermometer for figuring out when the tuna is done to your liking. 

If you are using a charcoal grill, sear the tuna steaks when the coals are as hot as possible. If you are using a gas grill, be sure to heat the grill with the lid closed for at least 15 minutes. 

You can also grill this tuna on a cast iron grill pan on a gas grill or on the stove top. Be sure to get the pan screaming hot. 

To Prepare the Grill:

First, heat the grill and then scrape it with a grill brush. Next, wipe the grates with an oiled wadded up paper towel in tongs and cover the grill for about five minutes. 

Finally, wipe the grates again with more oil before grilling. 

You want to make sure the tuna does not stick. After all, it is pretty pricey and you don't want to lose a single bit of its deliciousness to the grill grates. 

To Prep the Tuna:

First, dry the tuna with paper towels on both sides and then lightly brush it with oil. Next sprinkle it with the seasoning/rub of your choice. 

For the seasoning, I used Rainier Foods Smoky Honey Seasoning and Rub. Rainier Foods has contributed prizes that you can win as part of #BBQWeek. The Smoky Honey rub is made with honey granules, smoked paprika, spices, and sea salt. It's perfect for pork, chicken, fish, and veggies. 

To see the complete selection of prizes, visit my recipe for Grilled Kale Salad. 

Be sure to splurge on good quality tuna, typically labeled yellow fin or ahi. The tuna should be fresh and safe to eat when raw and not smell fishy. Choose a trustworthy source for seafood. It's totally worth it. 

Grill the tuna uncovered and go strictly by timing. For 1 to 1 1/4 inch thick tuna steaks, grill them two minutes per side for rare and 2 1/2 minutes per side for medium rare. You can also just sear the outside and leave the center of the tuna raw, about 60 to 90 seconds per side. 

For the Vinaigrette:

For the sauce, I combined soy sauce, cider vinegar, mayonnaise, toasted sesame oil, dry mustard, and honey, a combination inspired by America's Test Kitchen. The sauce is savory with a little bit of sweetness, and not overpowering. 

You can make the sauce in advance and store it in the refrigerator. Bring it to room temperature before serving and shake it to re-emulsify it. 

This grilled tuna is amazing. Once I sliced it, I couldn't stop tasting little slices of it for "quality control purposes." 

Recipe Tips and Variations:

Instead of the honey soy vinaigrette, you can substitute another vinaigrette or a salsa such as pineapple salsa, pear salsa, or roasted tricolor pepper salsa. 

If you have leftover tuna slices, they will still be good within 24 hours, either reheated or cold. 

#BBQWeek is a great event for kicking off the summer grilling and barbecue season. We offer recipes to cook on your grill or to serve at your summer barbecue. 

As a reminder, after the recipe, be sure to check out the prizes you can win from Saucy Queen and Rainier Foods by entering. Everything I've tried is pretty fabulous. All you need to do is follow me on Instagram (and make sure you enter on the Rafflecopter form below)! Plus, you'll have multiple chances to enter by following the rest of the group. 

Wednesday #BBQWeek Recipes

Starters and Sides

• Cowboy Caviar from The Freshman Cook
• Grilled Garlic Honey Boneless Wings from Blogghetti
• Marinated Green Beans from A Kitchen Hoor's Adventures
• Smoky Blackberry Grilled Fruit Salad from Cindy's Recipes and Writings
• Sweet and Smoky Jalapeno Poppers from A Little Fish in the Kitchen
• Watermelon Cucumber Salad from The Spiffy Cookie

Dinners

• Asian Ribs from A Day in the Life on the Farm
• Blackberry Honey Grilled Salmon from Sweet Beginnings
• Grilled Buttermilk Chicken from Jolene's Recipe Journal
• Grilled Chicken Caprese from Cheese Curd In Paradise
• Grilled Tuna Steaks with Honey Vinaigrette from Karen's Kitchen Stories

Desserts

• No Churn Thai Tea Ice Cream from Hezzi-D's Books and Cooks
• Peanut Butter Rice Krispie Treats from Art of Natural Living

Grilled Tuna Steaks with Honey Vinaigrette

Yield: 4 servings

Author: Karen's Kitchen Stories

Prep time: 10 MinCook time: 5 MinInactive time: 20 MinTotal time: 35 Min

With this recipe for grilled tuna steaks with honey vinaigrette, you will be able to prepare an easy and elegant restaurant quality dish at home with just a few ingredients you probably already have.

Ingredients

For the Vinaigrette

• 1/4 cup low sodium soy sauce
• 3 tablespoons apple cider vinegar
• 3 tablespoons toasted sesame oil
• 1 tablespoon mayonnaise
• 1 teaspoon dry mustard
• 1 tablespoon honey

For the Tuna

• 4 six to eight-ounce tuna steaks, 1 inch thick (or two to three larger steaks)
• 1 1/2 tablespoons vegetable oil, plus more for brushing the grill grates
• 2 tablespoons Rainier Smoky Honey Seasoning and Rub

Instructions

1. Combine the ingredients for the vinaigrette in a lidded jar or bowl and shake with the lid on to emulsify.
2. Dry the tuna steaks with paper towels and brush with vegetable oil. Sprinkle the steaks on both sides with the smoky honey seasoning.
3. Heat your grill to it's hottest temperature and scrape the grates with a grill brush. Wipe the grill grates with oiled paper towels twice and cover and continue to heat for 5 minutes more. Oil the grates again.
4. Grill the tuna steaks two minutes per side for rare. See note below for different timing.
5. Slice the tuna into 3/8 inch slices with a very sharp knife and serve warm or at room temperature with the vinaigrette.

Notes

For seared and raw in the middle, grill 90 minutes on the first side and 60 seconds on the second side.

For medium rare, grill for 2 1/2 minutes per side.

Nutrition Facts

Calories

442.59

Fat (grams)

26.93

Sat. Fat (grams)

4.91

Carbs (grams)

6.78

Fiber (grams)

0.41

Net carbs

6.39

Sugar (grams)

4.55

Protein (grams)

41.46

Sodium (milligrams)

663.65

Cholesterol (grams)

66.07

https://www.karenskitchenstories.com/2022/05/grilled-tuna-steaks-with-honey.html

Karen's Kitchen Stories

Tuna, Seafood, grilling

Main course

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