Tuscan-Style Grilled Tuna Steaks

Total Time:
27 min
15 min
12 min

4 servings

  • 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
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

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Pairs Well With

Rich, buttery white wine

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    76 Reviews
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    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!
    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.
    Awesome! Keep it on the rare side. Make tuna fish salad from leftovers!
    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.
    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.
    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?
    Very tasty! One of my favorite tuna recipes!
    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.
    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.
    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.
    Not impressed. My tuna was dry and bland....
    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.
    and my tuna juicy and not dry!
    Amazing taste and quick to prepare!
    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!
    the tuna was just ok. it was a little bland, even after marinading for 3 hours. next time, i'll find another recipe.
    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.
    AMAZING is all i have to say
    I loved this. Let is rest in the yummy herbs for several hours. Followed everything to the letter.
    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!
    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.
    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.
    Great flavor!
    This was a great dinner - and so easy
    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!
    The herbs and grilling turned out a light flavorful tuna. I wouldn't change a thing about this recipe.
    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!
    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.
    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!
    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.
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