recipe
Grilled Teriyaki Tuna Steaks with Grilled Pineapple and Green Onion
5.0
Cooking fish on the grill is quick and easy and this is one of our favorite fish recipes. It works well with fish that have thick, dense flesh like tuna, mahi-mahi and swordfish.Here are a few of my tips for grilling your favorite fish.Buy fresh: Seafood is extremely perishable so buy it the same day you plan to cook it. Look for vibrant fish that ...
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Ingredients
1
lemon
1/2
cup teriyaki sauce
1
can pineapple slices
1/2
teaspoon fresh garlic, peeled and finely diced
5
green onions
2
tuna steaks, 1" thick
 
salt to taste
 
pepper to taste
Directions
24 minutes
1
Preheat grill to medium-high (400-450 degrees).
2
Cut lemon in half and grill cut side down until slightly charred, about three to four minutes.
3
In a small bowl, whisk together the teriyaki sauce, pineapple juice, ginger, garlic, and one of the green onions, finely chopped. Use tongs to squeeze the juice from the lemon halves into the marinade, being careful to keep any seeds from the lemon from falling into the marinade.
4
Pour half of the marinade over the tuna steaks and let marinate for 30 minutes.
5
Simmer the other half of the marinade over medium-low heat until thickened, about 5-10 minutes. Remove and let cool.
6
Grill the pineapple slices until sear marks form, about 3 minutes per side. Grill the green onions until slightly charred, 1-2 minutes per side. Set aside.
7
Wipe excess marinade from the tuna steaks with a clean, dry cloth and season them on both sides evenly with several pinches of salt and pepper.
8
Place the tuna steaks on the grill and grill for four to five minutes for rare or five to seven minutes for medium rare. Carefully flip, brush the top with the glaze, and grill another four minutes for rare or five to six minutes for medium rare.
9
Flip one last time, brush the unglazed side with the glaze and let cook just long enough for the glaze to set, about one minute. Remove and serve.
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