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Grilled Marinated “Previously Frozen” Tuna
5 from 3 votes

Grilled Marinated “Previously Frozen” Tuna

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons balsamic vinegar
  • ⅔ cup orange juice fresh
  • zest orange
  • 2 tablespoons soy sauce
  • 2 tablespoons ginger minced, fresh
  • 1 teaspoon mustard powder dry
  • 1 teaspoon salt sea salt
  • 1 teaspoon black pepper freshly cracked
  • ¼ cup olive oil extra virgin
  • 24 oz tuna steaks 4 steaks

Instructions

    Cup of Yum
  1. Start by combining the orange zest and juice with the balsamic vinegar, soy sauce, ginger, dry mustard, salt & pepper in a blender or food processor. Pulse until all the ingredients are well processed.
  2. While the motor is running, slowly add the olive oil a little at a time. What you are doing is emulsifying the oil into the other ingredients. If you don't do it this way, the ingredients will separate.
  3. Grill the steaks on your favorite grill to the doneness you like. Since these were not fresh, I cooked them all the way through so my girls would eat them.
  4. You can store this marinade in the refrigerator in a clean container or freeze it for up to a week.
  5. I only marinated the tuna for 30 minutes, and it was great. Imagine how much better it would have been if I had marinated for 3 hours?

Notes

  • I served the tuna steaks with sautéed vegetables and a couple of artichokes we adventurously ate as a family. By the end of the meal there was butter everywhere.
  • The time is not including marinating.
  • Once again, thank you Jim for some amazing recipes.