How to Season Tuna Steak

Seasoning for the Grill

Try a basic salt and pepper seasoning for a simple flavor enhancement. This is a standard seasoning technique for anyone who doesn't want to go crazy with spices. Lightly drizzle some olive oil over the tuna steak, and use a brush to evenly coat both sides. Then generously sprinkle salt and pepper before placing on the grill. Seasoning with salt and pepper is a basic technique that can be used on most meats before cooking.

Marinate with a garlic herb blend for a bold taste. Use a sharp knife to mince 2 cloves of garlic. Open up a large resealable bag, add 2 tablespoons lemon juice, 1 tablespoon olive oil, 2 minced garlic cloves, ½ teaspoon dried thyme. Place the tuna steaks inside, and seal the bag. Move the tuna around in the bag to properly coat. Leave it in your refrigerator for up to 30 minutes before grilling. This recipe can be used as a base if you want to experiment by adding other spices.

Go for an Old Bay Seasoning if you already put it on everything. Take 2 limes, cut them in half, and squeeze the juice into a cup until completely empty. In a small bowl mix together ¼ cup of olive oil, 4 teaspoons Old Bay Seasoning, lime juice, 2 teaspoons of cilantro leaves. Place tuna steaks into a large resealable bag, and pour in the marinade. Move the bag around to coat the tuna. Refrigerate for at least 15 minutes. You can leave the tuna steaks in the marinade longer than 15 minutes for a stronger flavor.

Mix things up with an orange juice marinade. If you're in the mood for a unique marinade mix together ¼ cup of orange juice, ¼ cup of soy sauce, 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, ½ teaspoons chopped oregano, ½ teaspoon ground pepper. Place tuna in a shallow dish and pour marinade over the steaks. Flip the tuna to coat both sides, cover the dish and place in the refrigerator for a minimum of 30 minutes. Add a tablespoon of honey to the marinade for a stronger char on the outside of the tuna.

Try out a Cajun spice rub if you love strong flavor. Mix together ½ cup coarse salt, ¼ cup paprika, 3 tablespoons ground black pepper, 1 tablespoon cayenne pepper, 1 tablespoon dried thyme, 1 tablespoon onion powder, 1 tablespoon garlic powder, 2 teaspoons ground white pepper, 1 teaspoon ground bay leaf. Whisk the spices together until fully mixed. Place the tuna steaks on a plate and generously sprinkle both sides using 3 tablespoons of the spice rub. Cover the plate and leave in the refrigerator for 30 minutes. This recipe will make more spice rub than needed. Any extra can be kept in a sealed container, away from heat and light, for several months. Try using the rub on chicken or pork!

Seasoning for the Oven

Try lemon herb seasoning to keep the flavor light. Cut one lemon in half and squeeze the juice from only half the lemon into a cup. In a large resealable bag mix in 4 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, 1/4 teaspoon oregano, ¼ teaspoon thyme, ¼ teaspoon basil, ½ teaspoon garlic powder, and your freshly squeezed lemon juice. Seal the bag with the tuna inside, and mix the tuna around until it's fully coated. Place the bag in the refrigerator for 15 minutes. This seasoning can also be used on potatoes. After seasoning, cook them on the sheet pan alongside with the tuna.

Go for a french style nicoise dressing for a rich taste. Place the tuna steaks in a shallow baking dish, and sprinkle the steaks with salt and pepper. In a separate bowl combine 2 tablespoons of white balsamic vinegar, 2 teaspoons of lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon maple syrup. Whisk the together while adding 6 teaspoons of olive oil (add salt and pepper to taste). Brush 1-1 ½ tablespoons of your dressing on all sides of the tuna steak. Traditionally, tuna nicoise is served along with roasted vegetables, anchovies, and hard boiled eggs.

Bake your tuna with a teriyaki tang. Drain the juice from 1 can of pineapple chunks. In a bowl mix together 2 tablespoons teriyaki sauce, ½ teaspoon ginger, ¼ teaspoon salt. Take your tuna steak and place in the center of a sheet of non-stick aluminum foil. Top your tuna with pineapple chunks, and use a spoon to cover the tuna with the teriyaki seasoning. Be sure to fold the ends of the foil, sealing everything up, before placing in the oven. This recipe can be cooked using an oven or a covered grill.

Try a simple Italian seasoning for a delicate flavor. Finely chop up 1 spring onion, and 2 tomatoes. Spread out a sheet of aluminum foil and drizzle a splash of olive oil on top. Place your tuna steaks in the middle, cover with the chopped onion and tomatoes. Sprinkle a few pinches of oregano, salt, and black pepper. Seal up the foil with the tuna inside. In Italy this recipe would be paired with a rose wine.

Seasoning for the Stovetop

Make a zesty spice marinade. Grate 1 lemon over a cup. In a bowl add together 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 teaspoons coriander, 1 ¼ teaspoons ground black pepper, 1 ½ teaspoons ground ginger, 1 teaspoon salt, ½ teaspoon ground cinnamon. Whisk your seasoning together until fully combined. Rub the tuna steaks with spice mixture covering all sides. You can use a cheese grater or a vegetable peeler to grate the lemon.

Sear your tuna steaks with a blackened spice rub if you enjoy maximum char. In a bowl mix together 1 teaspoon of paprika, ½ teaspoon cayenne pepper, ¼ teaspoon ground ginger, ¼ teaspoon black pepper, ¼ teaspoon oregano, ¼ teaspoon fennel seeds, ⅛ teaspoon ground glove. In a separate bowl melt ¼ cup of butter. Take your tuna steaks and toss in melted butter. Remove the tuna from the butter and coat it with spice mixture. Be sure to cover both sides completely. Add smoked salt to the butter for additional flavor.

Use Asian sesame oil for a savory marinade. First, mince 2 cloves of garlic, and 6 slices of ginger. In a bowl combine ¼ cup soy sauce, ¼ cup extra-virgin olive oil, 2 tablespoons lemon juice, 2 teaspoons toasted Asian sesame oil, 2 teaspoons molasses, 1 teaspoon cayenne pepper (or more if you desire), the minced ginger, and the minced garlic. Place the tune steaks in a large resealable bag and pour the marinade over steaks. After thoroughly mixing the tuna with the marinade, leave the bag out at room temperature for 20 minutes before cooking. If you don't have any molasses you can add brown sugar or honey instead.

Add a twist to Old Bay with lemon and lime juice. In a shallow dish combine ¼ cup olive oil, 4 teaspoons Old Bay Seasoning, 2 teaspoons lime juice, 2 teaspoons lemon juice. Lay the tuna steaks in the marinade for 20 minutes, and remember to turn occasionally to properly coat all sides. For added flavor, squeeze fresh lemon over the steaks immediately before serving.

Cover your tuna steaks in a sesame seed blend for extra crunch. Combine ½ cup sesame seeds, and ⅓ cup black sesame seeds in a dish. Rub both sides of the tuna steaks with 1 ½ tablespoons vegetable oil. Sprinkle with pepper and salt before pressing the steaks into the dish with the sesame seeds. Coat the top, bottom, and all sides of the tuna with the seed blend. This dish can be served with wasabi or horseradish for additional spice.