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BBQ tuna steak salad recipe

BBQ tuna steak salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Seafood salad
  • Tuna salad

A delicious warm salad made by marinating a fresh tuna steak in a white wine and rosemary marinade, then cooking it on the barbecue and serving it on top of green salad.

19 people made this

IngredientsServes: 4

  • 575g fresh tuna steaks, 2.5cm thick
  • 3 tablespoons white wine
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 clove garlic, finely chopped
  • 325g torn salad greens
  • 150g cherry tomatoes, halved

MethodPrep:15min ›Cook:10min ›Extra time:15min marinating › Ready in:40min

  1. Preheat barbecue for medium heat.
  2. Place tuna in a glass dish. Prepare the vinaigrette by whisking together the wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic. Pour 2 tablespoons over fish and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing.
  3. Coat barbecue cooking grate with oil spray and place on barbecue to heat 1 minute. Place tuna on barbecue 10 to 15cm over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.
  4. Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Stir remaining vinaigrette and drizzle over salads.

Alternative cooking methods

The tuna steaks can also be cooked under the grill.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(13)

Reviews in English (9)


Thanks Hank! This was a great! The prep time was so quick. The marinade/dressing has a really great flavor. My husband had gotten out a store-bought bottle of dressing just in case he didn't like this one....he didn't need it! Very, very, very good!-11 Mar 2006

by Jamie Karek

Delicious! Full of flvor, yet light and healthy, and very easy to make. I'd recommend following the grilling instructions to a T - grill for 3.5 minutes each side, no more - the tuna just turns out perfectly, nice and pink and moist on the inside. I did double the vinaigrette and also added a bunch of veggies and such to the salad, which sounded a little plain.-01 May 2008

Sesame Seed Tuna Steak Salad with Dressing

Sesame Seed Tuna Steak Salad is easy with thick tuna steaks coated in sesame seeds, and quickly seared. The tuna steaks are sliced thin served on a bed of mixed salad greens and topped with a delicious Asian ginger dressing.

This tuna is served rare, so be sure to use a good quality fresh tuna.

Tuna Steak Salad for Two

This recipe for two makes a great lunch, dinner, or impressive and romantic date night meal.

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Recipe Summary

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 4 tuna steaks, about 6 oz. each*
  • About 1/3 cup olive oil
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons fresh lime juice
  • 6 ounces mixed baby greens (3 qts. lightly packed)
  • ½ cup thinly sliced sweet onion, such as Walla Walla
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 navel oranges, peeled and cut in half-moons
  • 2 large avocados, pitted, peeled, and sliced

Prepare a grill for medium heat (350° to 450°). In a small bowl, combine honey and mustard. Rub tuna with mixture and let marinate at room temperature, 10 minutes.

Use an oil-soaked paper towel to wipe grill grates. Cook tuna just until grill marks appear, 1 to 2 minutes on each side, leaving tuna rare inside. Cut each steak across the grain into 1/4-in.-thick slices.

In a small bowl, combine 1/3 cup olive oil, the vinegar, and lime juice. In a medium bowl, combine greens, onion, salt, pepper, oranges, avocados, and 2/3 of vinaigrette toss to coat. Divide salad among 4 plates and arrange tuna slices on top. Serve with remaining vinaigrette on the side.

Recipe Summary

  • 3 tablespoons maple syrup
  • 1 ½ tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • ⅛ teaspoon ground red pepper
  • 4 (5-ounce) tuna steaks, about 1 inch thick
  • Cooking spray
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Combine syrup, Dijon mustard, juice, oil, and red pepper in a shallow dish, stirring with a whisk. Reserve 4 teaspoons syrup mixture. Add tuna to remaining syrup mixture, turning to coat. Let stand 10 minutes, turning once after 5 minutes.

Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Remove tuna from marinade discard marinade. Sprinkle tuna with salt and black pepper. Add tuna to pan cook 90 seconds on each side or until desired degree of doneness. Remove tuna from pan. Cut across the grain into thick slices. Drizzle with reserved 4 teaspoons syrup mixture.

  • 8 ounces fresh tuna steak
  • Kosher salt and freshly ground black pepper
  • 1 tablespoons dried herbes de Provence
  • About 1 cup olive oil
  • 2 tablespoons capers in brine, rinsed and pressed dry between paper towels
  • 2 tablespoons homemade or store-bought black olive tapenade
  • 2 tablespoons white wine vinegar
  • 1/2 to 1 small garlic clove, grated, about 1/4 to 1/2 teaspoon
  • 10 basil leaves, thinly sliced, plus extra for the salad
  • 1 beefsteak tomato, thinly sliced
  • 1 head Bibb lettuce, torn
  • 1 lemon, quartered

Preheat a grill or grill pan over high heat for at least 10 minutes. Season the tuna liberally with salt, pepper, and herbes de Provence. Rub 1 tablespoon of olive oil all over the outside of the seasoned fish. Grill without until lightly seared and grill marks appear about 30 seconds. Flip and repeat on second side. Set aside.

Heat 1-inch of oil in a small saucepan until shimmering. Carefully add the capers (they will splatter) and fry until crisp and golden, about 1 minute. Drain on paper towel. (You can also just add the capers as they are, without frying).

To make the vinaigrette, whisk together 2 tablespoons of olive oil, the tapenade, vinegar, garlic, sliced basil leaves, and salt and pepper.

To assemble the salad, arrange the tomatoes on the bottom of a serving dish. Scatter the lettuce on top, and then some whole basil leaves. Slice the tuna about 1/2 to 3/4-inch thick, and arrange over the lettuce and basil. Drizzle the vinaigrette all over, and crown with the capers. Serve the lemon quarters on the side.

The husband prefers a higher protein diet these days because of his regular body-building and weight-lifting workouts. When we found really affordable tuna steaks from Fassler Gourmet the last time we were there, he’s totally into tuna now because it’s meaty in terms of texture and it’s a great source of lean protein with very little saturated fats as compared to beef. Grilling tuna steaks is a breeze for me as they don’t stink up the house with this fishy smell (well because my kitchen is an open concept one, lol) so I’m more than happy to prepare this meal for him whenever he requests for it. Like salmon, tuna contains heart-friendly monounsaturated and polyunsaturated fats plus omega-3 fatty acids. Something we should eat more of! Enjoy!

Tuna Steak with Pasta Salad Recipe

Ingredients (serves 2)
2 pieces tuna steaks
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp paprika powder
salt & freshly cracked black pepper
1 tbsp olive oil

For the pasta salad: (combine everything in a large bowl)
kernels from 2 steamed corn cobs
1 onion, sliced
1 small cucumber, diced
1 can kidney beans, drained
1 can cannellini beans, drained
150g fusili, cooked till al dente
handful of cherry tomatoes, halved
1 tbsp honey
juice of 2 lemons
2 tsp Dijon mustard
freshly cracked black pepper
3 stalks parsley, chopped

1. Marinate the tuna steaks with the dried thyme, garlic powder and paprika powder and season with salt and pepper.
2. Heat olive oil in pan and pan-fry the tuna steaks 1-2 minutes on each side for medium rare or 3-4 minutes on each side for medium.
3. Serve the tuna steaks on top of the pasta salad.


  • Plain yogurt – 1/4 cups.
  • Grated carrot – 1/4cups.
  • Tuna – 10 ounces.
  • Lemon juice- 1/2 teaspoon
  • Fresh parsley – 1/2 teaspoon.
  • Dijon mustard – 1/4 teaspoon
  • Fresh dill – 1/4 teaspoon.
  • Salt – 1/4 teaspoons.
  • Diced red onions – 1/4 cups.
  • Honey – 1/2 teaspoon.
  • Garlic powder – 1/4 teaspoon.
  • Whole meat (sandwich thin) - 4 individual nos.
  • Sliced provolone cheese – 4 individual nos.

Find This Recipe

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How to Grill

Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it’s destined to be in the kitchens and backyards of both professionals and home cooks. Every detail is made clear and easy in a concise and inspirational way. Spark it up! (Mario Batali, Molto Mario (The Food Network), Mario Batali’s Simple [&hellip]

Ingredients of Marinated Tuna Steak

  • 8 pieces tuna
  • refined oil as required
  • 4 tablespoon parsley
  • salt as required
  • 1/2 cup orange juice
  • 2 tablespoon lemon juice
  • 2 cloves minced garlic
  • 1 teaspoon black pepper
  • 1/2 cup soy sauce
  • 4 tablespoon virgin olive oil
  • 1 teaspoon oregano

How to make Marinated Tuna Steak

Step 1

To begin with this delicious recipe, take a non stick dish and add refined oil, orange juice, soy sauce, olive oil, lemon juice, minced garlic, oregano, black pepper and salt to it. Mix it well.

Step 2

Next, take a steak and coat it well with the mixture in the dish. Let it marinate for about 15-20 minutes.

Step 3

On the other hand, you can preheat the grill to make it warm. Apply a little virgin olive oil to it .

Step 4

Then, start cooking the tuna steaks on the grill for about 5 minutes from both the sides on the grill.

Step 5

When you think the tuna is done, turn off the grill and serve Marinated Tuna Steak warm with love.


Put a drizzle of oil in a large non stick frying pan. Add the tuna steaks to the pan and fry on a medium heat for 3 minutes, turning occasionally. Both sides should be cooked, with the middle still nice and pink. Set the steaks aside.

Clean the frying pan, before adding to it finely chopped red and yellow pepper, courgette and onion, with another drizzle of olive oil. Fry for 10 minutes, stirring regularly until the vegetables are soft and translucent.

Add the flour to the pan on a low heat and mix until it’s absorbed by the oil.

Mix the stock cubes with the water and stir until dissolved. Add a little of the stock to the pan and stir until the sauce thickens before adding more. Keep doing this until all of the stock is used and the sauce is smooth and lump free.

Cut the potatoes into small chunks. Add them to the pan with the finely chopped tomatoes and the finely sliced basil. Season with salt and pepper. Mix well and leave to simmer on a low heat for 20 minutes, or until the potatoes are tender.

Using a serrated knife cut the tuna steaks into bite sized pieces. Roughly 12 pieces per steak. Add them to the pan and simmer for a further 2 minutes until cooked through.

Watch the video: Γλυκόξινες χοιρινές μπριζόλες στον φούρνο. Άκης Πετρετζίκης