Marinated Grilled Tuna With Dijon Honey Mustard

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
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Published on 07/02/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 07/02/19

Grilled tuna steak

The Spruce Eats / Julia Hartbeck
  • Total: 17 mins
  • Prep: 10 mins
  • Cook: 7 mins
  • Marinate: 60 mins
  • Yield: 3 to 4 Servings
Nutritional Guidelines (per serving)
286 Calories
10g Fat
9g Carbs
38g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 3 to 4 Servings
Amount per serving
Calories 286
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 11%
Cholesterol 64mg 21%
Sodium 460mg 20%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Protein 38g
Calcium 19mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Serve this delicious grilled tuna with rice or slice it and top a tossed salad or fresh spring greens (e.g., baby kale, arugula, spinach, etc.). Take care, however, that you don't overcook by grilling too long -- unfortunately, a well-done tuna steak is not a well-cooked tuna steak. Cooking more than medium rare will result in dried out fish that has texture and flavor more like canned tuna.

The Dijon honey mustard adds just the right amount of flavor to the tuna steaks. If you are serving the tuna with salad, consider a complementary tangy honey Dijon dressing or a simple oil and vinegar combination that won't hide the flavor of the grilled tuna. 

If it isn't warm enough to grill, consider the broiler. Broil the marinated tuna steaks about 4 inches from the heat source for 6 to 8 minutes, turning halfway through to brown both sides.

Ingredients

  • 1 to 1 1/2 pounds tuna medallions (or tuna steaks)
  • 2 tablespoons Dijon honey mustard
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons soy sauce
  • 2 tablespoons rice wine vinegar (or white vinegar)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for grilled tuna
    The Spruce Eats / Julia Hartbeck

  2. About 1 to 2 hours before grilling, place the tuna in a glass bowl.

    Place tuna in a glass bowl
    The Spruce Eats / Julia Hartbeck

  3. Combine the Dijon honey mustard, olive oil, soy sauce, and rice wine or white vinegar in a small bowl.

    Combine sauce
    The Spruce Eats / Julia Hartbeck

  4. Pour over tuna and turn to make sure all pieces are well coated.

    Pour over tuna
    The Spruce Eats / Julia Hartbeck

  5. Cover the bowl with plastic wrap and refrigerate until it's time to grill.

    Cover the bowl
    The Spruce Eats / Julia Hartbeck

  6. Spray a clean grill or grilling pan with non-stick cooking spray or brush it with vegetable oil.

    Spray a clean grill
    The Spruce Eats / Julia Hartbeck

  7. Grill the tuna over hot coals for about 5 to 7 minutes, or until nicely charred on the outside and still a bit pink in the middle. 

    Grill tuna
    The Spruce Eats / Julia Hartbeck

  8. Slice, serve, and enjoy!

    Slice and serve
    The Spruce Eats / Julia Hartbeck

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