Filled with garlic, fresh herbs and lemon and a few choice spices, this ahi tuna steak marinade is your new favorite way to prepare a tuna steak.
Asian flavors tend to dominate the world of tuna steaks and don’t get me wrong, I love them too, but I wanted another option, like something to serve over a rice pilaf or pasta. Perfect on the grill, in the oven, or on a grill pan, this garlic herb marinade has quickly become a favorite at our house!
What You’ll Need
This tuna steak marinade is simple but packs a serious punch. It’s a perfect blend of fresh, zippy, and savory, and comes together in just minutes! A full list of ingredients with measurements is available in the printable recipe card below.
- Olive Oil – Using oil adds richness and helps the marinade cling to the tuna. We love a good extra-virgin for its fruity depth.
- Garlic – Freshly minced garlic adds a sharp, savory flavor. Mince it yourself for the best flavor instead of using a jarred version.
- Water – A splash of water helps balance out the oil, thins the marinade, and lets the other flavors shine.
- Lemons – Lemon juice gives this marinade a punch of brightness. Fresh-squeezed makes all the difference!
- Fresh Herbs – A mix of parsley, basil, and thyme keeps the flavor vibrant and garden-fresh, too. Chop them right before adding for the most flavor.
- Honey – This sweetener adds just the right touch of sweetness to mellow out the acid and bring balance.
- Sea Salt – Salt adds clean, crisp salinity that brings out all the other flavors.
- Black Pepper – A little heat and earthiness from freshly cracked pepper goes a long way.
- Smoked Paprika – This spice gives the marinade a subtle smokiness and gorgeous color. Don’t skip it — it’s a game-changer.
- Ahi Tuna Steaks – Meaty, rich, and mild in flavor, ahi tuna holds up perfectly to bold marinades.
Let’s Get Cooking!
Marinating and cooking tuna doesn’t have to be intimidating. This method keeps it simple and stress-free while locking in all that garlicky, herby goodness.
- Whisk the marinade. Combine everything except the tuna in a bowl or large measuring cup and whisk until fully blended.
- Set some aside. Scoop out a couple tablespoons of the marinade and stash it in the fridge. You’ll use this later as a drizzle.
- Marinate the tuna. Add the tuna steaks to a resealable bag or shallow dish and pour in the marinade. Make sure they’re well coated.
- Grill or sear. Heat a grill or grill pan and cook the tuna to your preferred doneness. It’s great rare to medium-rare, but totally up to you.
- Let it rest. Remove the tuna from the heat and give it a few minutes before slicing. That helps lock in the juices.
5S Philosophy 👩🏻🍳
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- Salt – Sea salt is the backbone of this marinade. It doesn’t just season — it amps up every ingredient.
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- Seasoning – Fresh herbs and garlic make this anything but basic. Plus, the smoked paprika adds a hint of delicious smokiness.
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- Sauces – That reserved marinade doubles as a finishing sauce. It’s zippy, garlicky, and adds a little flair without any extra work.
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- Swaps – No ahi tuna? Try swordfish or salmon instead. No fresh herbs? Dried work in a pinch — just use less. Want a spicy kick? Add a pinch of red pepper flakes or a spoonful of Dijon.
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- Senses – As the tuna hits the grill, the garlic and herbs sizzle in the heat, releasing a mouthwatering aroma that’ll have everyone peeking over your shoulder. Once plated, the golden edges and fresh herbs make it look absolutely restaurant-worthy.
Side Dishes to Swoon Over
This tuna steak marinade is bold enough to shine on its own, but the right side dish can perfectly round out the meal. We love serving this with a big wedge salad or garlic asparagus.
Ginger jasmine rice or lemon couscous also make for amazing sidekicks. Want to go full summery vibes? Add a side of fruity salsa or a cucumber tomato salad.
Storage and Freezing
You can mix up the tuna steak marinade a day in advance and store it in the fridge. Just give it a good shake or stir before using.
How to Store
Store any leftover cooked tuna in an airtight container in the fridge for up to 2 days.
Can I Freeze Tuna Steaks?
Raw tuna steaks can be frozen, but we don’t recommend freezing them once they’ve been marinated.
Quick Q&A
Stick to about 30 minutes to an hour. Any longer and the acid can start to break down the tuna too much, making it mushy.
Nope! You want all that flavor to stay on the tuna. Just let any excess drip off to avoid flare-ups on the grill.
Definitely! It works beautifully with salmon, swordfish, or even shrimp. Just adjust the marinating time based on the thickness of your seafood.
More Mouthwatering Sauces
If you’re looking for more ways to add crave-worthy flavor to your meats and seafood, you’re in the right place! Check out these other tried-and-true favorites.
Garlic Herb Ahi Tuna Steak Marinade
Ingredients
- 1/2 cup olive oil
- 1/2 cup water
- 3-4 cloves fresh garlic minced or grated
- 2 lemons zested and juiced
- 2 tablespoons fresh herbs minced
- 1 tablespoons honey
- 2 teaspoons coarse sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 8- ounce ahi tuna steaks
Instructions
- In a shallow dish, whisk together the 1/2 cup olive oil, 1/2 cup water, minced 3-4 cloves fresh garlic, zested and juiced 2 lemons, minced 2 tablespoons fresh herbs, 1 tablespoons honey, 2 teaspoons coarse sea salt, 1 teaspoon ground black pepper 1 teaspoon smoked paprika. Spoon out 2-3 tablespoons, reserving for later at room temperature.
- Add the 2 8- ounce ahi tuna steaks, turning to coat and spooning some marinade over top. Cover, chill and marinate for 30-60 minutes.
- Heat a grill or grill pan to medium heat. Coat with cooking spray or baste lightly with olive oil to prevent sticking.
- Remove the steaks from the marinade, discarding any leftover marinade. Cook for 3-4 minutes on each side until rate and registering at 100°F, with carryover cooking brining it to 120°F. With that said, I prefer mine nearly rare and cook to about 90°F. This also depends on the thickness of the tuna steak, so use an internal thermometer.
- Remove and allow to rest for 3-4 minutes before serving whole or slicing against the grain. Spoon reserved marinade over top of the steaks.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
