Tuna with a Sesame and Soy Marinade


This is a very light marinade, perfect for tuna. Just be sure not to overcook the fish. Sear it quickly. It should be mostly bright pink inside when it’s done—Barb L.

Serves: 4


Mesquite or other wood chips, if desired, soaked for at least an hour in water, if desired

2 Tbsp low sodium soy sauce

2 Tbsp fresh lemon juice

2 Tbsp dry white wine or veggie broth

2 tsp Flying Olive Toasted Sesame Oil

2 cloves garlic, minced

Freshly ground black pepper

4 (approximately 6-ounce tuna steaks, about 1 ½” thick)


Whisk together the soy sauce, lemon juice, wine or broth, Flying Olive Sesame Oil, and 2 grinds of pepper. Place in a large zip-lock bag. Flip the bag several times to be sure the marinade is distributed evenly on the tuna. Squeeze the air out and refrigerate for no more than 30 minutes.

Add a small amount of Flying Olive EVOO to a paper towel and, holding it with tongs, lightly coat the grill rack. The grill rack should be 5” from the heat.

Start the grill on medium. If desired, prepare the wood smoking box or make a pouch for the wood out of aluminum foil (punch holes in the top). Place on the grill.

When the wood begins to smoke, place the tuna on the grill. Turn it once until the outside is golden and the center is pink, about 8-13 minutes. DO NOT OVERCOOK THE TUNA. It will taste like cardboard!

Remove the tuna from the grill and serve.

Submitted by Barb L.