Mediterranean Grilled Tuna Steaks

There’s something special about a meal that feels both refreshing and deeply satisfying, and these Mediterranean grilled tuna steaks always remind me of simple summer evenings when I want dinner to taste bright without hours in the kitchen. Tuna takes beautifully to bold flavours, and this garlicky, lemony marinade is one I’ve leaned on for years. It’s the same mix I use when I want a quick, flavour-packed dinner without fuss — the kind of meal I can throw together while chatting with family or prepping lunchboxes for the next day.

The real charm of this recipe is how fast everything comes together. Tuna cooks in minutes, the bean salad requires almost no effort, and the combination is one of those plates that somehow feels both light and hearty. Whenever I serve this, I always remember how a simple marinade and a handful of pantry staples can turn a quiet evening into a little Mediterranean escape.

Why You’ll Love This Dish

Fast and full of flavour

The tuna soaks up the garlic and lemon quickly, making this a great choice when you want something impressive without much prep.

A complete meal without heavy cooking

Between the protein-rich tuna and the bean salad, you’ll have a balanced plate that keeps you full without weighing you down.

Perfect for warm days or quick weeknights

Grilling takes barely a few minutes, and when I’m in a rush, that’s a lifesaver.

Pairs well with so many sides

If I’m not serving the bean salad, I’ll tuck the tuna into wraps, slice it over greens, or use leftovers to make an easy pasta dish.

Ingredients

For the Tuna

• 2–4 tuna steaks (yellowfin or ahi; fresh is best)

• 3 tablespoons olive oil

• 3–4 garlic cloves, minced

• 2 tablespoons lemon juice

• ½ teaspoon kosher salt

• Freshly cracked black pepper

• Large lettuce leaves for plating (optional)

For the Mediterranean Bean Salad

• 1 can cannellini beans, drained

• ½ small red onion, finely chopped

• 1 cup tomatoes, diced

• 2 tablespoons extra virgin olive oil

• 1 tablespoon lemon juice

• Salt and pepper

How to Make Mediterranean Grilled Tuna Steaks

Marinate the tuna

In a bowl, mix the garlic, olive oil, lemon juice, salt, and pepper. Coat the tuna thoroughly and let it rest for about 30 minutes. I often start this step as soon as I walk into the kitchen because it gives me just enough time to get the rest of dinner ready.

Prepare the bean salad

While the tuna marinates, toss the beans, tomatoes, and onion in olive oil and lemon. Add a pinch of salt and pepper. This salad quietly absorbs the dressing while you grill, and the flavours mellow beautifully.

Grill the tuna

Heat a grill or grill pan. Place the steaks on the hot surface and cook each side for 3–4 minutes for a pink center. Tuna cooks quickly, and the moment I see those light char marks, I know I’m close.

Serve and enjoy

Lay out lettuce leaves on a platter, spoon the bean salad over them, and place the grilled tuna on top. The crisp greens, cool beans, and warm tuna work so well together.

Tips and Tricks

• Marinate briefly
  Anything beyond an hour starts “cooking” the tuna because of the lemon.

• Buy the freshest tuna you can find
  Fresh tuna has a clean smell and a firm texture.

• Use a grill pan if it’s raining or too cold outside
  The flavour stays the same and the cleanup is easy.

• Don’t overcook the tuna
  A slightly pink center keeps it tender.

• Make extra salad
  It keeps well and works beautifully in wraps or next to roasted veggies.

Variations

• Swap cannellini beans for chickpeas or kidney beans.

• Add cucumbers, olives, or chopped herbs to the salad for more colour.

• Slice the grilled tuna and tuck it inside warm pita with the salad.

• Use lime instead of lemon for a slightly sharper flavour.

Serving Suggestions

I’ve served these tuna steaks with:

• Warm orzo dressed with olive oil

• Roasted potatoes

• Grilled vegetables

• A simple green salad

• Crusty bread for soaking up the juices

And on busy nights, I simply plate the tuna with the bean salad and call it a day — terrific every time.

Storage

• Tuna: Keeps well in the fridge for up to 2 days in an airtight container.

• Bean salad: Lasts 3–4 days and tastes even better the next day.

• Reheating: Warm the tuna gently in a skillet or enjoy it cold — both work beautifully.

FAQs

How long should tuna marinate?

Around 30 minutes is ideal. Anything longer and the lemon starts affecting the texture.

Do I need to grill outdoors?

Not at all. A stovetop grill pan gives the same result.

How do I know when the tuna is cooked?

Look for a lightly browned outside while keeping the inside pink. Tuna becomes firm if cooked too long.

Can I make the salad ahead?

Yes, it actually benefits from a bit of time in the fridge.

Continue to Content

Yield: 2

Mediterranean Grilled Tuna Steaks

Print

Fresh, bright, and full of Mediterranean flavor, these grilled tuna steaks pair beautifully with a simple lemony bean salad.

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

Grilled Tuna Steaks

• ½ cup olive oil
• 2 yellowfin tuna steaks (¾–1 inch thick)
• 1 teaspoon kosher salt
• 4 cloves garlic, finely minced
• 1 lemon, juiced
• ¼ teaspoon black pepper
• Lemon wedges, for serving

Mediterranean Bean Salad

• 30 ounces canned cannellini beans, rinsed and drained
• ½ cup thinly sliced red onion
• 1 cup quartered tomatoes
• ¼ cup olive oil
• ½ lemon, juiced
• ¼ teaspoon minced garlic
• ½ teaspoon kosher salt (plus more to taste)
• ¼ teaspoon black pepper
• Large lettuce leaves (optional)

Instructions

1. Mix the garlic, olive oil, lemon juice, salt, and pepper in a large zip-top bag. Add the tuna steaks and coat well, pressing the marinade around the fish. Refrigerate for 30–60 minutes.
2. For the salad, combine the cannellini beans, tomatoes, red onion, olive oil, lemon juice, garlic, salt, and pepper in a bowl. Toss gently and leave it at room temperature.
3. To grill outdoors, oil the grates lightly and preheat the grill to medium, leaving one side without direct flame. Lay the tuna on the cooler side of the grill and cook for about 3 minutes per side. Remove and tent with foil.
4. To use a grill pan, lightly oil the pan and preheat over medium for about 10 minutes. Grill the tuna steaks for 3 minutes per side, then remove and cover with foil.
5. To serve, arrange lettuce on a platter, spoon the bean salad over it, and place the tuna steaks on top. Finish with a squeeze of fresh lemon.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 1252Total Fat 53gSaturated Fat 18gUnsaturated Fat 36gCholesterol 211mgSodium 3992mgCarbohydrates 133gFiber 24gSugar 62gProtein 81g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

Mediterranean grilled tuna steaks have become one of those recipes I can rely on whether I want something light, flavourful, or simply quick. The marinade gives the tuna a bright lift, the bean salad adds comfort and freshness, and the whole plate feels like something you’d happily serve to friends — even on a night when you’re short on time. This recipe always reminds me that simple ingredients can create standout meals, especially when you let them shine.

Also try these Steak recipes:-

• Sirloin Steak with Garlic Butter
• Pan Seared New York Strip Steak
• Chipotle Steak Burrito Copycat