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Grilled tuna with tomato salsa and asparagus side.
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5 from 2 votes

Grilled Tuna Steak with Nicoise Tomato Salsa

Flaky, moist, and meaty, tuna grills up much like a steak. It's a perfect summer dinner with a scoop of fresh tomato salsa on top.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4 People
Author: Katie Workman

Equipment

Ingredients

For the Tomato-Caper-Olive Salsa (optional):

  • 1 cup cherry or grape tomatoes (quartered)
  • 1 shallot (minced)
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons capers (drained)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)

For the Tuna Steaks:

  • 4 (1 1/4-inch thick) tuna steaks (6 to 8 ounces each)
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 lemon (cut into quarters)

Instructions

  • Make the salsa: In a mixing bowl, combine the tomatoes, shallot, basil, capers, olive oil, salt, and pepper.
  • Heat the grill to high. Scrub the grill rack with a grill brush. Use grilling tongs to dip a wad of paper towels in some vegetable oil, and use the oil-dipped paper towels to wipe down the grill rack.
  • Pat the steaks dry with clean paper towels. Brush the tuna with the olive oil, and season both sides with salt and pepper.
  • Grill 1-inch steaks for 3 minutes, then flip the steak and cook for another 3 minutes or until done to your liking.
  • Place the tuna on a serving platter or individual plates. Squeeze a lemon quarter over each steak. Serve the salsa on the side, or top each piece with some of the salsa. Serve hot or warm. Let sit for 2 minutes before slicing. You can also serve the steaks sliced.

Notes

  • As you place a filet on the grill, gently slide it an inch or so forward to prevent it from sticking. 
  • When you are ready to flip the fish, flip it into an oiled part of the grill that no fish was cooked on before — a totally clean new space. 
  • Cook the fish until the internal temperature reaches you're the desired doneness using an instant-read thermometer. 
    • Rare – 120-125 degrees F
    • Medium-rare – 125-130 degrees F
    • Medium – 130-140 degrees F
    • Medium well – 140-145 degrees F
    • Well-done – 145 degrees F
 

Nutrition

Calories: 380kcal | Carbohydrates: 3g | Protein: 40g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 65mg | Sodium: 390mg | Potassium: 534mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3948IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 2mg