Tender tuna steaks are marinated in cilantro and lots of lime, grilled until perfectly smoky, and topped with an amazing fresh avocado cucumber salsa for one easy summer dinner!
I’m on a grilled fish KICK this summer, guys. Can’t stop, won’t stop, just gimme all the grilled tuna and nobody gets hurt.
Strong words coming from a former fish-hater, but let’s just leave my shameful past behind us.
And move forward to a better place where there’s cilantro-lime marinated grilled tuna. And avo-cuke salsa. I vote that we stay here FOREVER.
You all know that before culinary school I totally hated seafood’s guts right? I think that with seafood it’s sorta just a love it or hate it kinda deal. As you know, I was totally on the haters side until school came around and showed me how foolish I was. Among tons of other things, salmon, mahi-mahi, and tuna are my current favs.
Guys, I even like sushi now. What??
The best thing to do with fish in the summertime is pretty obvious. Grill, baby, GRILL. You know why grilling is the boss with fish, guys? Because most fish literally takes 5 minutes or LESS of cook time on the grill.
It’s also SO important that you only do a short ‘n’ sweet cook time, because too much time on the grill can easily dry out your fish. No thanks!!
So let’s talk tuna. This is a pretty straightforward grilled tuna recipe, guys, but it’s seriously SO.DANG.GOOD! Just…dang.
First off, I marinate my tuna steaks for about 10-15 minutes in a cilantro lime marinade (similar to this chicken!) to soak up tons of limey herb flavors. NOTE: It’s important not to let the tuna marinate for longer than 15 minutes, otherwise the acidity in the marinade will actually start to cook the fish.
Now for our grilling portion. Slap those tuna steaks on the grill but do NOT walk away. These steaks only need about 2 minutes of cook time on each side and it’s important not to overcook them. The tuna should still be pink in the middle—just like an actual steak!
Then came the game-changer, y’all. The kinda thing I just want to sneak off to a closet with and eat straight outta the bowl. Avocado cucumber salsa = hi loooooover.
Seriously. You. This salsa. SPOON! Any binge leftovers you can use for their actual purpose of dressing your gorgeous grilled tuna.
Speaking of which…oh my heavens. ♥ ♥
My new favorite fishy dinner ever, guys. Ever, ever, ever.
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh cilantro
- 10 oz ahi tuna steaks (two steaks)
- 1 medium avocado, pitted and finely diced
- 1/2 cup finely diced cucumber
- 1 medium tomato, finely diced
- 1 tablespoon minced fresh jalapeno pepper
- 1 tablespoon minced fresh cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
- Make the tuna: In a small shallow bowl, whisk oil, lime juice, garlic, salt, pepper, and cilantro until smooth. Place tuna steaks in bowl, turning to coat both sides. Let tuna stand in marinade 10-15 minutes.
- Remove tuna from marinade and discard marinade. Heat a grill to medium-high heat and grill tuna steaks 1-2 minutes on each side (tuna should be medium-rare inside---do not overcook) Keep tuna warm and set aside.
- Make the salsa: In a small bowl, combine all salsa ingredients. Season with salt and pepper to taste.
- Serve tuna steaks warm with lots of salsa on top. Enjoy!
Grilled fish is my THING this summer! Make sure you try this salmon next!