Tuscan-Style Grilled Tuna Steaks

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 fresh tuna steaks, 8 ounces each, 1-inch thick
  • 1 lemon, zested
  • 3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
  • Handful flat leaf parsley
  • 3 cloves garlic, crushed
  • Coarse salt and black pepper or grill seasoning
  • Extra-virgin olive oil, for cooking
  • Serving suggestions:
  • Mixed green salad dressed with oil and vinegar
  • Grilled Stuffed Portobellos:
  • 2 tablespoons balsamic vinegar
  • 1 large lemon, juiced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons extra-virgin olive oil, plus more, for drizzling
  • 4 medium to large portobello mushroom caps
  • Coarse salt and black pepper, or grill seasoning spice blend
  • 3 large, firm plum tomatoes, seeded and diced
  • 2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
  • 1/2 pound fresh smoked mozzarella, thinly sliced
Directions
Watch how to make this recipe Serving suggestions:

Stuffed portobellos, recipe follows

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.

Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.

Grilled Stuffed Portobellos:

Serving suggestions: garlic toasts or grilled crusty bread

Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.

Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.

Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.

Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

Yield: 4 servings


CATEGORIES:
View All

Cooking Tips
Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.3 78
The tuna "cook time" is absolutely egregious. Nobody should cook a fresh, refrigerated tuna steak for four to six minutes. The results are a dry, chewy mess. I suggest cooking a refrigerated tuna steak on medium-high for one minute per side, MAXIMUM. Also, tuna seems to benefit more from garlic, ginger, and sesame seed oil rather than traditional Euro-centric spices like rosemary and parsley. Overall, this recipe will result in rather bland, overcooked tuna. <br /> item not reviewed by moderator and published
The marinade was good, but as many found out, the recommended cooking time was way too long. I only cooked the tuna for 2 minutes on each side and after it was plated, drizzled some melted garlic butter over each steak to add more flavor. Everyone loved it! item not reviewed by moderator and published
Delicious!! I added the mushroom stems chopped to the tomato mix. This was a wonderful recipe- my husband and I both loved it! I will have it for company sometime! item not reviewed by moderator and published
This was TERRIBLE - one of those dishes that looks great but disappoints when you bite in. I followed the recipe exactly, but it had no taste. The recommended time for cooking the tuna is far too much - I had very thick steaks, and they still came out overcooked and dry, even though I cooked them the minimum time suggested. Event the portobellos were bland. I fed the tuna to the dog, and threw out the mushrooms. item not reviewed by moderator and published
Awesome! Keep it on the rare side. Make tuna fish salad from leftovers! item not reviewed by moderator and published
I don't follow the recipe to a T. I use it more as a guideline. I have cooked this twice and have loved the outcome both times. Though, I did only cook this for two and made the same about of rub, and I enjoyed how it had a lot of flavor to it. Also, for the dressing of the salad, I took the left over marinade for the mushrooms and tossed it there. It was a great way to tie all 3 items together. item not reviewed by moderator and published
The cook time is way long. I tried 5 minutes and it was cooked through. So frustrated because this was my first time cooking tuna and I overcooked it - ruining it. I'll just 3 minutes per side next time. item not reviewed by moderator and published
I usually don't use Rachel's recipes, but I was tired of marinating my tuna in teriyaki sauce, so, I tried this recipe. However, I combined the spices with the olive oil and marinated the tuna for a few hours. I threw the tuna on my Big Green Egg, set at 450 degrees. Wow, was this tuna good - probably the best tuna I've ever cooked. Combined with a Pinor Noir - what else can I say? item not reviewed by moderator and published
Very tasty! One of my favorite tuna recipes! item not reviewed by moderator and published
Just OK. The tuna itself was tender after grilling 1 and1/4 inch tuna 4 min per side on a medium hot gas grill. Eat right away because it will continue to cook. However, the marinade was just OK, not great. item not reviewed by moderator and published
This dinner was one of the best recipes we have prepared in a while. The portobello mushroom was juicy and tasty. We decreased the cooking time on the tuna and added some of the lemon juice to the tuna marinade, it was pink in the middle and also very moist. The simple tossed greens were the perfect compliment. Absolutely Delicious!! So beautiful I took a picture. item not reviewed by moderator and published
One of the best meals I ever cooked!!! However, while reading the instructions, I immediately realized 4-6 minutes for tuna is WAY too long. For RARE tuna (the way its supposed to be prepared) , set the grill at 450 degrees and grill 1 minute on each side, maybe a minute and a half TOPS. It comes out red and moist instead of white and dry. item not reviewed by moderator and published
Not impressed. My tuna was dry and bland.... item not reviewed by moderator and published
THE WORST THING I EVER ATE!!! This is by far the worst I have ever eaten from the food network. The steak was so dry it made the Middle East look watery. My mom said if my dad ever served it again she would kick him out. Thanks alot Rachael Ray you just made us lose about 20 dollars well we in a reseasion. I knew I should followed Alton Brown and make sushi out of the tuna. item not reviewed by moderator and published
and my tuna juicy and not dry! item not reviewed by moderator and published
Amazing taste and quick to prepare! item not reviewed by moderator and published
I was experimenting with sdome recipies from the Food Network. When I served this meal to my family, they all but stood on their seats and cheered! item not reviewed by moderator and published
the tuna was just ok. it was a little bland, even after marinading for 3 hours. next time, i'll find another recipe. item not reviewed by moderator and published
I liked this recipe, but I think the montreal steak seasoning makes a better spice rub for the tuna. other than that, it was great. item not reviewed by moderator and published
AMAZING is all i have to say item not reviewed by moderator and published
I loved this. Let is rest in the yummy herbs for several hours. Followed everything to the letter. item not reviewed by moderator and published
We just made this recipe for dinner tonight and I absolutely loved it! It was very easy to follow and cooking was fast! Overall the flavor was zesty and fresh and it is a very healthy easy meal to prepare. It went great with wild rice too! Can't wait for the leftovers tomorrow! item not reviewed by moderator and published
I made this last night and I was disappointed in the flavor that night. But it tasted awesome the next day. My husband and I made the leftovers into tuna salad. My husband told me from here on out we are using this recipe and letting the tuna set overnight to make tuna salad. item not reviewed by moderator and published
Simple but flavorful. This is my new favorite recipe for tuna steaks! The lemon and herbs and garlic enhanced the tuna without overpowering it. I recommend no more than 4 minutes per side for a pink center. item not reviewed by moderator and published
Great flavor! item not reviewed by moderator and published
This was a great dinner - and so easy item not reviewed by moderator and published
I was very disappointed in this. My husband, who has a fairly sophisticated palate, gave it a "C". It was pretty bland. Tuna is so much better than this! item not reviewed by moderator and published
The herbs and grilling turned out a light flavorful tuna. I wouldn't change a thing about this recipe. item not reviewed by moderator and published
I am trying to learn to cook fish in a healthy but tasty manner and this recipe answers the call. It is extremely easy and the result is a very tasty, restaurant quality treat! item not reviewed by moderator and published
I think 4-6 minutes per side is too long. I would suggest a shorter cooking time for the tuna. Also, I think there's too much rosemary in the tuna recipe and too much balsalmic vinegar in the mushroom recipe. Other than that, it was good. item not reviewed by moderator and published
I am not generally a fish eater. My husband made this recipie on the grill, and it was terrific! It was not at all fishy tasting, and very easy to understand the recipie. This is definatly a winner! item not reviewed by moderator and published
The recipe works well and enhances the taste of the tuna. I felt that the smoked mozarella was a little too strong for the mushrooms. Next time I make it I will use fresh mozarella instead. item not reviewed by moderator and published
Very simple and flavorful. I would reduce cooking time down to 2 or 3 minutes per side for pink center, but the flavor is great no matter how well it is cooked. item not reviewed by moderator and published
Once again. Yummie and fast. My only problem was the mess I made on the grill w/ the mushroom topping. I will grill momentarily then put the whole thing on foil before topping. item not reviewed by moderator and published
This recipie was easy and super delicious too! If you entertained with this tuna steak recipie, your friends will think you are a pro! The combination of the mushroom and the tuna steak was awesome! I couldn't find the large mushrooms, so I used the smaller sized, and they worked great! Thanks Rach... item not reviewed by moderator and published
Excellent, tasty, fast, and easy. item not reviewed by moderator and published
This is a really simple and delicious way to get the whole family to eat fish! item not reviewed by moderator and published
This was a very easy recipe with great flavor! The flavor was really good and subtle and did not overpower the fish but rather complemented it. Thanks again Rachel... item not reviewed by moderator and published
Quick, easy and flavorful. Even my non fish lover liked it. item not reviewed by moderator and published
great balance of citrus and herbs item not reviewed by moderator and published
The stuffed portobello mushroom side dish is amazing!!! item not reviewed by moderator and published
I made the tuna and the portabella mushrooms (fabulous!) and not only was it easy but it created very little dishes so clean up was a snap. I don't usually like fish but I thought both parts of the meal were dee-lish. item not reviewed by moderator and published
This is one of the best, and easiest, recipes for tuna steak. The family quickly named it a favorite. item not reviewed by moderator and published
it was lacking and the tuna was a bit underdone for my taste item not reviewed by moderator and published
I didn't make the portabella mushrooms but the tuna was great! item not reviewed by moderator and published
I have made tuna on the grill for years ,but this is the best recipe I ever had. I made it for a small dinner party and everyone loved it. Now I make it this way whenever I grill tuna. Not too much trouble and great flavor. item not reviewed by moderator and published
Nice tuna recipe, enjoyable to make. Really good flavor. Keep in medium rare at the most! item not reviewed by moderator and published
This is my gold standard recipe for grilled tuna steaks, I have tried others but always come back to this citrusy fresh tasting recipe. I love it served with the grilled portobellos. item not reviewed by moderator and published
Wow, I never thought that I would be able to enjoy a tuna steak but there is such a great flavor combination with the lemon zest and parsley along with the other herbs and spices! This is a great choice for 2 or an entire dinner party! item not reviewed by moderator and published
I love fresh herbs and this is a GREAT way to use fresh rosemary. My husband is not a big fan of fish, but we enjoyed this. I will make it again. Enjoy! item not reviewed by moderator and published
This was a delicious dinner. My husband and I enjoyed cooking and eating together. Love your show and trying your dishes. I feel like I'm a real gourmet cook!! item not reviewed by moderator and published
Absolutely LOVED this recipe! The tuna and portabello mushrooms absolutely MELT into one another! My all-time favorite tuna recipe to date! Thanks Rachael! Love you show too! Mark item not reviewed by moderator and published
This recipe turned out great-both of my children( 11 and 18) really liked it as well. I used steak seasoning and dried rosemary and parsley. It was flavorful without being overwhelming. Be careful not to over cook the tuna- it will become too dry. item not reviewed by moderator and published
Since I have never made grilled tuna nor ordered it in a restaurant, I really didn't know if I would like it. It was so good that it will become a staple in my fish recipes. I plan on serving it at our first pool party of the season. Shared it with friends tonight to get their reviews and the husband said he didn't get but two bites as his wife gobbled it down before he could really get to it. Such a wonderful blend of flavors and in just the right amounts. Rachel has outdone herself with this recipe. Cooked it outside on the gas grill. 1 1/2 to 2 inch steaks over medium high heat for 6 minutes on each side. Fish flaked nicely and was a cooked pink inside. Served it with herb &amp; garlic roasted red potatoes and my recipe of sweet basil carrots. item not reviewed by moderator and published
Made this for Valentine's Day. A beautiful presentation, a very tasty dish, very easy and very good. item not reviewed by moderator and published
not alot of flavor but okay with the right sides item not reviewed by moderator and published
The best grilled tuna I've ever made item not reviewed by moderator and published
The tuna and mushrooms are both fabulous and with the garlic bread and a salad, you really think you are eating in a restaurant according to my college age daughter and her friend. Highly recommended and easy to adjust for one or a group. item not reviewed by moderator and published
I've made this several times for just us and for guests. I like it more every time! I'll bet the topping would taste good on chicken too&gt; item not reviewed by moderator and published
I was looking for a better way to do tuna steak on the grill and found this easy recipte that was simply superb. I'm excited about having friends over to prepare this for them. Thank you item not reviewed by moderator and published
Although I manipulated this recipe slightly, it was a true gormet delight with the fresh albacore I just brought home. Great recipe Rachael!!! Your a Babe!! Ummmm... Nummy!!!!!!! :) item not reviewed by moderator and published
My friend and I made this last night and loved it! It's very tasty and easy to make. I invested in a grill pan for the stove top like Rachel uses (a great investment). We served the tuna on top of spinach along w/the portabellos. A great healthy meal. item not reviewed by moderator and published
My husband wasn't in the mood for fish, but I went ahead and made the Stuffed Portabellas -- THEY WERE OUT OF THIS WORLD!!! Instead of slicing the cheese, I shredded it, which offered much more in the way of stuffing. The flavors were incredible and this was SO easy to make, it's now moved to the top of my list for appetizers to make when company's comin'. Heck, I'll make em anytime! ENJOY!!! item not reviewed by moderator and published
I tried this recipe and I was floored at how easy and extremely flavorful 'all' of it was. I talked about it all the nexy day. item not reviewed by moderator and published
The Meat eater of the family loved it, the kids ages 5 and 8, and even the baby 20 months loved it. I made lunch with the leftovers by adding a little mayo and some swiss cheese and romain lettice wrapped in a tortilla...YUM! item not reviewed by moderator and published
If you like grilled fish you'll love this simple to prepare dish that is a delight to the taste buds. item not reviewed by moderator and published
I loved this recipe, it was very easy to make. My husband wasn't sure that Tuna grilled on Foreman grill will taste good. It turned out tasting great.He was surprised that it had so much flavor. I'll definitely make this dish again for a company. item not reviewed by moderator and published
This fish dish was fantastic. I made it in the broler because I do not own an indoor grill, and the taste of the herbs was great. I cooked it about a minute too long on each side, so it got a little dry, but I will reduce the time nexy chance I get to make this dish. item not reviewed by moderator and published
I tried this recipe expecting alot. It was good but the tuna lacked flavor. Not the best recipe I've tried so far. item not reviewed by moderator and published
I've used this preparation method three times now! An easy and beautiful dish. The stuffed mushrooms are also now a favorite! item not reviewed by moderator and published
I really like the the rub, but I think I'd like it better on grilled chicken. It just didn't "gel" with the tuna -- at least not for us. item not reviewed by moderator and published
have made this many times since my first go. A winner item not reviewed by moderator and published
I only made the stuffed mushrooms from this episode and they were really good and easy. item not reviewed by moderator and published
Very easy to make, not alot of ingredients to buy. I would have let the tuna marinate a little longer though. item not reviewed by moderator and published
  item not reviewed by moderator and published
this was a VERY flavorful meal...and very simple...it takes minimum set up....i used a pork tenderloin and cut the boneless chops about 2 inches thick.it is very inexpensive this way, the meat is tender and everyone in the family enjoyed. thanks Rachael, for another amazing recipe. item not reviewed by moderator and published
Saw it on TV today and tried it out tonight! We grilled outside and grilled the bread for the mushrooms too. Will try this recipe again. May give it 5 stars on the next go around since I now know where imporvements can be made(more seasoning on tuna,grilled to medium rare, a little garlic to the tomatoes). Great recipe! item not reviewed by moderator and published
Quick,easy and the fresh herbs made it delish!!! i did it outside on the charcoal grill...added x-tra flavor. item not reviewed by moderator and published

This recipe is featured in:

Seafood