Grilled Tuna in Flank Steak Marinade

Yield4 servings


Serve with


  • 3tablespoons reduced-sodium soy sauce
  • 2tablespoons lemon juice
  • 2tablespoons vegetable oil; more for brushing pan
  • 1garlic clove, minced
  • ½teaspoon sugar
  • ½teaspoon freshly ground black pepper
  • ¼teaspoon salt
  • 46-ounce tuna steaks, 3/4 to 1 inch thick (see note)


  1. In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
  2. Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.

Originally published in The New York Times Grilled Tuna in Flank Steak Marinade, by Alex Witchel