Grilled Basil Lemon Tuna Steaks

This recipe is a fantastic way to enjoy those tuna steaks you’ve been considering for some time. We’ll even brave the Colorado winter to grill these outdoors.

Grilled basil lemon tuna steaks
4 cloves garlic
1 cup virgin olive oil
1 Tbsp white wine vinegar
2 Tbsp lemon juice
4 stems fresh basil (strip leaves, toss stems)
1 tsp salt
1/2 tsp pepper

Tuna steaks (2-4 pounds)

Pulse all ingredients (save tuna) in food processor, blender or Ninja until ingredients are combined. Pour over tuna steaks. Marinate for an hour at room temperature. Flip after an hour to coat the other side.

Brush marinade on fish during cooking.

To grill, cook each side for 4 minutes. For hatch marks (seen above), after 2 minutes, turn fish at a 45 degree angle.

To bake, preheat oven to 450 degrees Fahrenheit. Bake 10 minutes per inch of thickness until cooked and fish flakes easily.

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  1. […] carbers occasionally, at only 5 net carbs per serving. Thanks to the fat and rich flavor from the tuna steaks, a little salad goes a long, filling […]

  2. […] my grilled basil lemon tuna steak up there. It is delicious, and I never even thought I liked tuna. Why? Because I based my opinion […]

  3. […] One of my new found favorite dinners is Tuna steak – not always the cheapest meal but always delicious. After spending way too much of our weekly grocery budget on these steaks (totally worth it) I found this recipe on the blog Your Lighter Side. […]

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