From hook to hot fire, tuna done right.

fresh grilled tuna recipe

High quality tuna, seared over charcoal and served over cold, fresh greens. Unbeatable!

I’ll eat almost anything, with the exception of beef liver and canned tuna fish. Yes, I’ve tried fancy tinned European tuna in salade Nicoise, but I just can’t get over the “canned” aspect. I do, however, appreciate the taste and texture of rare-to-medium-rare yellowfin tuna. And there’s no better way to eat it than with a salad of avocado, onion, cucumber and cilantro, lightly dressed with extra virgin olive oil and lemon juice.

Salad with Fresh Grilled Tuna

ingredients for salad

Ingredients

  • 6 to 8 oz. yellowfin or blackfin tuna steaks, about 1 1⁄2 inch thick (1 per serving) dusted with freshly ground black pepper
  • 1⁄2 red onion, thinly sliced
  • 1⁄2 English cucumber, cut into bite-sized pieces
  • 2 large avocados, cut into bite-sized pieces
  • 2 Romaine lettuce hearts, split
  • 3-4 tbs. chopped cilantro leaves
  • Extra-virgin olive oil
  • Juice of 2 lemons

grilled yellowfin tuna

Directions

The salad component of this recipe is pretty straightforward: Chop and cut, assemble, dress and gently toss the onion, cucumber, cilantro and avocado pieces. Try to keep the avocado pieces intact. Drizzle with oil and lemon juice.

The tuna part of this recipe is a bit more complicated. I recommend searing the fish over very high heat and prefer a charcoal fire. One trick I’ve learned is to get out a “fire-starter chimney,” load it up with good quality lump charcoal and light it up. When it’s super-hot, put a cake-cooling rack from the kitchen over the chimney and get grilling. Tuna is quick to cook, especially at the high temperatures created by close proximity to the white-hot charcoal. I recommend 45 seconds to a minute on each side of the fish for medium rare. Don’t walk away from the fire; you’ll get overdone fish. It’s also fragile, so taking care to cut the fish and place it over the green salad is essential. FS

Published Florida Sportsman Magazine May 2020

Grilled Blackfin Tuna
related

Grilled Blackfin Tuna

Here are 10 recipes for blackfin tuna provided by our Florida Sportsman forum member Cooper Finn. Grilled, blackened, panseared, salads, marinades: tuna all ways....
Blackened Fish

Blackened Fish

Blackened seafood, including fish and shellfish, should be black in color but not burned. It should have a spicy crust and the flesh should be tender and moist. Those qualities can only be attained wi...
Load Comments ( )

Don’t forget to sign up!

Get the Top Stories from Florida Sportsman Delivered to Your Inbox Every Week