Recipe by Gordon Holland
"Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer."
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4 (6 ounce)
albacore tuna steaks, 1 inch thick
extra virgin olive oil
salt and ground black pepper to taste
hickory wood chips, soaked
I have made this once before - the first time we had tuna steaks. Very simple, yet very flavorful. I will be making this again tomorrow. We love it. I just throw the steaks on our gas grill and they come out perfect. I also add a little garlic powder when I am seasoning with salt and pepper. Very yummy. There are never any leftovers.
This was in need of more flavor. I made exactly as written. I think the addition of garlic to the olive oil may help this have alittle more flavor.
We really enjoyed this recipe. The left overs were used to make the most wonderful tuna salad I've ever eaten.
Delicious. Hubby came home from Seattle with a ton of tuna and I needed some ideas on what to do with this. We loved this recipe. It was so moist and flavorful. Thanks for the post.
Really great fish! I used our little counter-top grill indoors instead of the barbeque, and it turned out great. My 4 year ate a whole steak, and he hasn't finished a meal in 2 weeks!
I was pleasantly surprised at how much flavor the lime juice added. I added some garlic and pepper to the olive oil marinade. would definitely recommend this easy recipe.
Very good - the tuna was moist & flavorful. Cooking time depends on the tuna that you are working with & the temperature of your grill - my tuna took 5 minutes each side.
Liked this better than another recipe I tried the same night. Used a mixture of green and black crushed peppercorns. Husband overcooked the fish; still edible but not as enjoyable.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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