Name: Grilled Tuna Steak with Coconut Amino Marinade Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 4 tuna steaks, 8 oz each, about 1 inch thick; 1/4 cup coconut aminos (or low-sodium soy sauce); 2 tbsp sesame oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp honey (I use Wholesome Yum Zero Sugar Honey); 1/2 tsp sea salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes, to taste

Jump to Recipe· 4.2 from 71 reviews

If you adore bold, fresh flavors and crave a quick yet impressive main dish, this Grilled Tuna Steak with Coconut Amino Marinade Recipe is an absolute must-try. Juicy, tender tuna steaks soak up a beautifully balanced marinade filled with coconut aminos, garlic, ginger, and just the right hint of heat, delivering a vibrant fusion of savory and slightly sweet that will delight your taste buds. Whether you’re grilling for a casual weeknight or an elegant weekend dinner, this recipe elevates simple ingredients into a spectacular seafood feast.

Ingredients You’ll Need

Four pieces of thick grilled meat with a rich brown color and clear dark grill marks lie on a black grill rack. The meat has a slightly shiny, juicy texture with some charred edges, showing a warm orange-brown tone. The grill bars run horizontally across, creating a striped pattern on the meat's surface. The background is dark, making the cooked pieces stand out vividly. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role in building layers of flavor and texture, while remaining approachable for cooks of all skill levels. From the umami-rich coconut aminos to the fragrant ginger and warming sesame oil, these components come together to create a marinade that’s both nutritious and deeply satisfying.

Tuna steaks, 4 (8 oz, 1 inch thick): Choose fresh, sashimi-grade if possible for the best texture and flavor.
Coconut aminos, 1/4 cup: A gluten-free, slightly sweet soy sauce alternative that adds rich umami without overpowering the fish.
Sesame oil, 2 tbsp: Imparts a nutty aroma and smoothness to the marinade, enhancing the overall taste.
Garlic, 3 cloves (minced): Provides a pungent punch that cuts through the richness of the steak beautifully.
Fresh ginger, 1 tbsp (grated): Bright, zesty notes that offer freshness and a slight spicy warmth.
Honey, 2 tbsp: Balances savory and salty with a gentle sweetness—feel free to use a zero sugar honey for a healthier twist.
Sea salt, 1/2 tsp: Enhances all the flavors present without taking over.
Black pepper, 1/2 tsp: Adds a subtle heat that complements the garlic and ginger perfectly.
Red pepper flakes, 1/2 tsp (to taste): Gives just enough kick to wake up your palate without overwhelming the delicate fish.

How to Make Grilled Tuna Steak with Coconut Amino Marinade Recipe

Step 1: Whisk the Marinade

Start by creating the star of the show—the marinade. In a small bowl, whisk together coconut aminos, toasted sesame oil, minced garlic, freshly grated ginger, honey, sea salt, black pepper, and red pepper flakes. This vibrant mixture is packed with flavor and ready to transform your tuna steaks into something extraordinary.

Step 2: Marinate the Tuna Steaks

Slide your tuna steaks into a large plastic bag or shallow dish and pour the marinade over the top. Seal the bag tightly and gently turn the steaks a few times so they are completely coated with the marinade. Pop them into the refrigerator for at least 30 minutes, but up to 2 hours if you have more time—this allows the flavors to infuse deeply without overpowering the fish.

Step 3: Prepare the Grill

As your tuna takes in all that wonderful flavor, it’s time to get your grill ready. Clean the grates thoroughly using an oiled paper towel to prevent sticking, then preheat your grill to medium-high for at least 10 minutes. If you don’t have an outdoor grill, a hot grill pan on your stovetop will do the trick just as well.

Step 4: Grill the Tuna Steaks

Place the marinated tuna steaks on the grill and close the lid. Cook for 2 to 3 minutes per side, aiming for an internal temperature of about 125 degrees Fahrenheit for rare or 135 degrees Fahrenheit for medium rare. Using a meat thermometer helps ensure you don’t overcook this beautiful, tender fish. The goal is to preserve its moist, meaty texture and vibrant color.

Step 5: Rest and Slice

Once grilled to perfection, transfer the tuna steaks to a plate and let them rest for 5 minutes. This step is invaluable because it lets the juices redistribute throughout the meat, making each bite wonderfully succulent. After resting, slice your tuna against the grain and get ready to dig in.

How to Serve Grilled Tuna Steak with Coconut Amino Marinade Recipe

The image shows four grilled meat pieces with dark grill marks and a shiny orange-brown surface, arranged close together on a white plate. Fresh green onion slices are scattered over the grilled meat, adding bright green color and texture. Two lime wedges with a bright green rind and juicy yellow-green inside are placed on the plate near the meat. The plate is set on a white marbled surface. The overall look is warm, fresh, and appetizing. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like thinly sliced green onions, toasted sesame seeds, or a sprinkle of fresh cilantro add a fresh, crunchy contrast to the tender tuna. A wedge of lime or lemon can also brighten the platter, offering a fresh zing that complements the richness of the marinade and fish beautifully.

Side Dishes

This dish pairs effortlessly with light, vibrant sides. Think jasmine rice or quinoa to soak up any leftover marinade juices, steamed or grilled vegetables like asparagus or bok choy for an earthy crunch, or a crisp cucumber salad dressed with rice vinegar for a refreshing bite. These sides keep your meal balanced and perfectly complete without overpowering the tuna.

Creative Ways to Present

For a wow factor, present your grilled tuna steak sliced atop a bed of mixed greens drizzled with a citrus vinaigrette. You can also layer the slices in sushi bowls with avocado, pickled ginger, and seaweed salad. Serve as elegant tuna lettuce wraps with a drizzle of the marinade reduction to add a fun and interactive touch to your dinner table.

Make Ahead and Storage

Storing Leftovers

Grilled tuna leftovers should be stored in an airtight container in the refrigerator and enjoyed within 1 to 2 days for optimal freshness. Keep in mind that the texture is best when eaten cold or gently reheated, as tuna can dry out if overcooked a second time.

Freezing

While this recipe shines brightest fresh, you can freeze the marinated raw tuna steaks if needed. Wrap each steak tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before grilling as directed. Avoid freezing cooked tuna, as the texture suffers significantly.

Reheating

To reheat, gently warm the tuna steaks in a skillet over low heat for just a minute or two, covered, to prevent drying out. Alternatively, enjoy the tuna cold or at room temperature for a delicious and quick meal without losing its tender quality.

FAQs

Can I use regular soy sauce instead of coconut aminos?

Yes, you can substitute coconut aminos with low-sodium soy sauce if that’s what you have on hand. Just be mindful that soy sauce tends to be saltier, so you might want to reduce the added salt in the marinade slightly.

How do I know when the tuna steaks are perfectly cooked?

For the best texture and flavor, aim to grill the tuna to rare or medium rare. This means internal temperatures of 125 to 135 degrees Fahrenheit. You can check doneness with a meat thermometer or by cutting into one steak to see the color—bright pink in the center is ideal.

Is sesame oil necessary for this marinade?

Sesame oil is key to achieving that authentic nutty flavor that pairs so well with the other ingredients. However, if you don’t have it, you can use a mild vegetable oil, but the overall taste will be less distinctive.

Can I marinate the tuna steaks for longer than 2 hours?

It’s best not to exceed 2 hours of marinating since the acidity from the ginger and salt can begin to “cook” the fish, altering its texture to be more mushy and less pleasant.

What if I don’t have a grill—can I cook the tuna steak another way?

Absolutely! A preheated grill pan or cast iron skillet works wonderfully to achieve a nice sear and cook the tuna evenly. Just make sure to use medium-high heat and avoid overcooking.

Final Thoughts

There is something truly special about the simplicity and depth of flavor in the Grilled Tuna Steak with Coconut Amino Marinade Recipe. It’s a recipe that feels elegant but is surprisingly easy to prepare, making it perfect for both weeknight dinners and when you want to impress without stress. I can’t wait for you to try it and let this delicious tuna steak become one of your favorites to come back to again and again!