Grilled Tuna Steaks with Kimchi

Grilled Tuna Steaks With Kimchi

15 mins
1 hrs
15 mins

These marinated and Grilled Tuna Steaks with Kimchi need only one hour in a soy sauce marinade and a quick sear on the grill for a special weeknight dinner or date night. The bold flavor profiles of tuna and kimchi pair really well together and the tuna cooks quickly on your grill. Grill them just like you would rare or medium-rare beef steaks.


For the Tuna Steaks

  • 6 tuna steaks, 6 ounces each
  • 2 cups Napa Cabbage Kimchi, store-bought or homemade

For the Marinade

  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 1/4 cup scallions, chopped
  • 3 tablespoons lemon juice
  • 2 tablespoons sesame oil
  • 1 teaspoon grated ginger
  • 1 garlic clove, minced
  • 1 teaspoon fresh chopped oregano
  • 1/2 teaspoon black pepper

Ingredient Tips

A Korean side dish made from salted, seasoned and fermented vegetables—most commonly Napa cabbage with radishes, green onions and gochugaru or red pepper flakes.
A coarsely ground red pepper with a texture between flakes and powder traditionally made from sun-dried chili peppers. The flavor is hot, sweet and slightly smoky.


Step 1 Of 7
In a medium-size bowl, whisk together soy sauce, olive oil, scallions, lemon juice, sesame oil, ginger, garlic, oregano and pepper.
Place tuna steaks in a large, zip top plastic bag; then pour marinade into the bag. Marinate steaks in the refrigerator for 1 hour.
Preheat your grill to 500°F.
Drain marinade into a small saucepan. Bring to a boil and cook for 5 minutes, stirring frequently. Set aside.
Place tuna steaks directly on the grill grates. Cook to desired doneness, 2 to 4 minutes per side.
Remove steaks from grill. Let rest for 3 minutes at room temperature.
Top with reduced marinade and serve with kimchi.
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