General
Mediterranean Grilled Tuna, prepared with fresh tuna steaks, extra-virgin olive oil, balsamic vinegar.
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5 clear steps
Mix the oil, vinegar, lime juice, tarragon, salt, and pepper. Reserve a little clean marinade for serving before adding any raw fish. Coat the tuna in the remaining marinade, cover, and refrigerate for at least an hour.
Tips, changes and questions from people who cooked this recipe.
Spray a clean grill or grilling container with non-stick cooking spray.
Drain the tuna and discard the marinade that touched raw fish. Grill the tuna, turning once, until it reaches 63°C / 145°F; do not use surface charring as the only doneness check.
Plate the cooked tuna and drizzle with the clean marinade reserved before contact with raw fish.
Serve with steamed vegetables, steamed rice, or a spinach salad.
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