Name: Simple Grilled Ahi Tuna Steaks
Prep time: 6 min
Cook time: 6 min
Total time: 6 min
Yield: 2
Ingredients: 2 ahi tuna steaks, 1/2 inch thick; 3 tablespoons seafood seasoning; 1/4 cup herb butter, plus 2 tablespoons for garnish

A quick, flavorful summer dinner with smoky seared tuna and a dollop of garlic herb butter—ready in under 15 minutes!

If you’ve never grilled tuna at home before, this is the recipe that will make you wonder why you waited. Ahi tuna steaks cook lightning fast on a hot grill, staying beautifully moist and tender inside with a buttery, almost steak-like texture. Topped with homemade herbed compound butter, it’s simple enough for a weeknight but elegant enough to serve guests.

Why You’ll Love This Tuna Recipe

Fast and flavorful – From grill to plate in 10–15 minutes.
Healthy and satisfying – High in protein, low in fat, and packed with omega-3s.
Restaurant-worthy – That perfectly seared crust and creamy herb butter elevate the whole dish.
Flexible for grilling or smoking – Great with a charcoal grill, gas grill, or smoker.

Key Ingredients

Ahi Tuna Steaks – Choose firm, ½-inch thick steaks with a deep pink or red color and no fishy smell. Fresh is best—buy the same day you cook.
Homemade Seafood Seasoning – A savory spice mix with a touch of heat and herbs.
Herb Compound Butter – Made with softened butter, garlic, parsley, thyme, and chives. Adds richness and flavor to the fish.
Olive oil or melted butter – Helps the seasoning stick and adds a little moisture on the grill.

How to Make Grilled Ahi Tuna Steaks

Prep the tuna.
Rinse the tuna steaks under cold water, then pat them dry thoroughly. This helps the butter and seasoning stick better.

Season generously.
Brush both sides of each tuna steak with melted herb butter or olive oil. Sprinkle on the seafood seasoning so it forms a crust. Be sure to season both sides.

Grill hot and fast.
Preheat your grill to high. Sear the tuna for 3 minutes per side for a juicy, medium-rare center. Don’t walk away—this goes fast! Avoid cooking more than 6 minutes total or the tuna can dry out.

Rest and serve.
Let the tuna steaks rest for 5 minutes after grilling. Top each with a pat of herb butter just before serving for that restaurant-style finish.

Serving Ideas

Over steamed or cilantro lime rice – Toss the rice in the leftover melted herb butter for extra flavor.
With grilled vegetables or a fresh slaw – Try spicy cilantro lime slaw or charred asparagus.
Alongside roasted sweet potatoes – A naturally sweet contrast to the rich, smoky tuna.
With citrus sides – A squeeze of fresh lime or lemon brightens everything up.

Tips for Perfect Grilled Tuna

Use a hot grill – High heat gives you a great sear without overcooking the center.
Don’t overcook it – Tuna should be rare to medium-rare in the center for the best texture.
Choose quality tuna – Sushi-grade ahi or yellowfin works beautifully. Avoid fish with any off odor or slimy texture.
Let it rest – This helps keep the juices locked in and melts the butter just right.

Storage & Reheating

Leftovers:
Store any grilled tuna in an airtight container in the fridge for up to 4 days. It’s great sliced cold in a salad or bowl the next day.

To reheat:
Reheat quickly over high heat on a grill or in a hot pan. Just a minute or so on each side is enough to warm it through without drying it out. It won’t be as rare, but it’ll still taste great.

Final Thoughts

This Grilled Ahi Tuna Steak is one of those go-to meals that feels special but comes together in a flash. Whether you’re grilling on the patio or indoors on a grill pan, the juicy, flavorful fish with melting herb butter is always a win.

Yield: 2